It was Father's Day and I had a pint of fresh Oregon Red Cherries and decided to make a Pound Cake. I found a recipe for Sour Cream Pound Cake and added my Cherries.
Pitting the Cherries takes time and is a pain in the rear but worth it. This turned out to be a delicious cake. My Husband who is not a sweet eater, loved it!
1/2 teaspoon vanilla extract
3 large eggs
1/4 teaspoon baking soda
1/2 cup sour cream
1 1/2 cups sugar
1 cup butter, room temperature
1 1/2 cups all-purpose flour
1.5 cups of pitted cherries, chopped
1.5 cups of pitted cherries, chopped
Preheat oven to 350°
In a large mixing bowl, cream the butter and sugar together.
Add the sour cream and mix until incorporated.
Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time.
Add vanilla and cherries, fold in
Add the sour cream and mix until incorporated.
Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time.
Add vanilla and cherries, fold in
Pour the mixture into a greased and floured loaf pan.
Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean. (This cake took almost 90 minutes to cook, probably because of the added moisture from the Cherries)
Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean. (This cake took almost 90 minutes to cook, probably because of the added moisture from the Cherries)
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