Cherry Yogurt Pound Cake
Hey, guess what? I’m in England right now! Yep, that’s right. I’m traversing the pond to take a whirlwind tour of gardens of the U.K. Among them is a personal Mecca of mine – Perch Hill Farm. Can’t wait to get back and tell you all about it! In the meantime, here’s a new recipe to keep you occupied.
Ah, pound cake. And not just any pound cake, but one made with fresh local eggs and sweet cherries. It’s unreasonable to expect those in a room with this cake to display any shred of self-control. Fortunately, I had several friends who got treated with slices of this Cherry Yogurt Pound Cake so there was very little left for me to consume. Pound cake, while decadent, is no friend to the waistline. It’s got “pound” in the name for a reason.
While I was successful in keeping my mits off too much of this cake, I can’t say the same for the cherries. In fact, I’m a tad ashamed to admit that I bought two quarts from Ben and the crew at Three Springs Fruit Farm and this recipe only calls for two cups… guess where the other six cups went within the course of a mere hour?!?! That’s right. In my belly!
I can’t help it. I just adore cherries, both sweet and sour. I know I’m a bit eccentric, but does anyone else like how they stain your teeth and fingers purple? What a hoot!
I also adore this cake. It’s dense and mega moist. It’s not overly sweet so a spoonful of sweetened soft cream is the perfect garnish. While the introduction of the Greek yogurt into the recipe does lighten it up just a touch (the yogurt replaces a stick of butter), I really put it in for the slight tang it adds. The cherries are subtle in flavor, but bold in appearance, making this a beautiful cake worthy of any special occasion.
Cherry Yogurt Pound Cake
Adapted from Martha Stewart Living, July 2009
3 sticks unsalted butter, softened
2 C. sugar
1 t. pure vanilla extract
½ C. plain Greek yogurt
9 eggs, room temperature
3 ¼ C. all-purpose flour
1 T. coarse salt
1 t. cinnamon
½ t. freshly ground nutmeg
2 C. fresh sweet cherries, pitted and chopped
2 T. flour
Sugar for dusting
* Make sure your eggs and butter have been sitting out on the counter for at least an hour before starting to make the cake.
Preheat the oven to 325 F. Butter two 5 x 9 loaf pans and set aside.
Cream butter and sugar in a large mixing bowl with the mixer on high speed. Beat until fluffy and pale, about 8 minutes. Scrape down the sides of the bowl. Add the vanilla extract and yogurt and beat on medium speed to combine.
Add the eggs, 2 at a time, mixing well after each addition. In a separate bowl (or use a ziplock bag like I do), combine the flour, salt, cinnamon, and nutmeg. Add dry ingredients in 4 batches, mixing until just barely combined.
Toss the chopped cherries with the 2 tablespoons of flour. Fold into the cake batter and distribute batter evenly between pans (they will be pretty full as the cake doesn’t rise much). Tap each pan lightly on the counter and smooth the tops with a spatula. Dust tops with sugar.
Bake until a tester inserted into the center of the cake comes out clean, about 60-70 minutes. Let cool in pans for 30 minutes and then remove pans and let cool completely before cutting.