They don’t call it a pound cake for nothing, but don’t worry about the amount of butter while you’re eating it, just focus on that when you’re at the gym next time. With cherries still in season we might as well enjoy them as much as we can before we move to baked goods with apples, pumpkin and cranberries.
Recipe adapted from Straight From the Farm
3 sticks unsalted butter, softened
2 cups sugar
1 tsp. pure vanilla extract
½ cup plain Greek yogurt
9 eggs, room temperature
3 ¼ cups all-purpose flour
1 T. coarse salt
1 tsp. (heaping) cinnamon
½ tsp. (heaping) ground nutmeg
2 1/2 cups fresh sweet cherries, pitted and chopped
2 T. flour
NOTE: 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. Butter two 9×5 loaf pans and set aside.
1. Cream butter and sugar in a large mixing bowl with the mixer on high speed. Beat until fluffy and pale, about 8 minutes. Add the vanilla extract and yogurt and beat on medium speed to combine.
2. Add the eggs, 2 at a time, mixing well after each addition. In a separate bowl whisk together the flour, salt, cinnamon, and nutmeg. Add dry ingredients in 4 batches to butter mixture, mixing until just barely combined.
3. Toss the chopped cherries with the 2 tablespoons of flour. Fold into the cake batter and distribute batter evenly between pans. Tap each pan lightly on the counter and smooth the tops with a spatula.
4. Bake about 60 minutes. Let cool in pans for 30 minutes and then remove pans and let cool completely before cutting.