Cherry Pound Cake
Most girls like to shop for clothes, shoes and accessories, but I like to shop for food. Other than people watching in Union Square, one of my favorite pastimes is wandering through farmers’ markets and gourmet food stores. And since I live near Union Square, a trip to the farmers’ market has become a Saturday ritual of mine. Not only is it fun, but there’s always chance to run into a serious foodie or a blast from the past. Last Saturday for example, I ran into Gabriella Gershenson, food editor of Time Out NY and Darya, a former colleague from my investment banking days.
On this very same trip, I got a little carried away with the food shopping and ended up with more cherries than a one-person household can eat before the cherries go bad. The good news is that cherries cook well and the options in terms of desserts are endless. So instead of letting my cherries go to waste, I baked a cherry pound cake for the interns. This cake is a variation of Francois Payard’s apple cake where I substitute cherries for the apples.
Cherry Pound Cake (Adapted from Payard’s Apple cake)
1 small bowl fresh cherries
1/3 cup dried cherries (optional)
3 tablespoons dark rum
1 scant cup (136 grams) all-purpose flour
3/4 teaspoon baking powder
1 stick (113 grams) unsalted butter, softened
1 cup (115 grams) confectioner’s sugar
3 large eggs
Preheat the oven to 325 degrees F. Butter a loaf pan and dust it with flour, tapping out the excess.
If using dried cherries, bring a small pan of water to a boil, add the cherries and boil for 1 minute. Drain and repeat the process. Drain the cherries well a second time and place in a small bowl with the rum; stir and set aside.
Pit the fresh cherries.
Sift together the flour and baking powder.
Cream the butter and the sugar together. Add the eggs one at a time, beating well after each addition. Scrape down the side of the bowl with a rubber spatula. Mix in the dry cherries and the rum.
Add the dry ingredients to the batter and mix on low speed until blended. Do not overmix the batter.
Spoon half of the batter into the pan, smooth into an even layer and arrange half of the cherries dome side up over the batter. Spoon the rest of the batter over the cherries and smooth the top. Arrange the remaining cherries on top of the batter dome side up. I expected the cherries to stay on top, but mine sunk to the bottom. Oh well… Let me know if yours stay on top.
Bake the cake for 60 to 65 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. Cool the cake in the pan, then unmold. Serve plain at room temperature.
You may brush the cake with some apricot glaze if you wish. Enjoy!
By Raissa Nebie on August 7, 2009 | 10
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10 Responses to “Cherry Pound Cake”
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Amrita
August 7th, 2009 @ 9:25 AM
Oh, I could shop for food for hours really! The cherry cake looks so yummy and I can just imagine it paired with a nice cup of coffee on a stormy afternoon!
Amanda :}
August 7th, 2009 @ 12:12 PM
i agree, i would much rather shop for food than clothes (although i do love shoes <3). i think the cherries look lovely across the bottom, very yummy
Raissa Nebie
August 7th, 2009 @ 4:46 PM
Someone left the following comment on our FBook page. This solves the cherry gravity issue
“To suspend the cherries and get sweet/tart balance for every bite, reserve & add 3-4 tablespoons of dry mixture to the cherries before adding to batter.
If in doubt refer to the Seinfeld “Muffin” episode.”
How clever! I hope it works.
Numily
August 7th, 2009 @ 4:46 PM
Next time try tossing the dry cherries and the fresh cherries separately with a bit of flour and adding the dry before you add the dry cherries or the fresh ones. It should stay exactly in the batter then without sinking.
Raissa Nebie
August 7th, 2009 @ 4:58 PM
Thanks Numily! Someone gave me the same tip on Fbook as well. You guys made my day
BTW, your website looks beyond delicious. Where are you located?
Tartelette
August 9th, 2009 @ 12:18 AM
I completely understand you! I never aggravated when I go food shopping but I always do when I shop for clothes! And I surely never get tired of cherry desserts. Looks delicious!
Indigo
August 9th, 2009 @ 4:58 AM
I love cherries in desserts – and I bet this would be nice with ground almonds, too. Looks so good!
Numily
August 19th, 2009 @ 11:47 PM
No problem, Raissa! Glad to help. Currently Numily Creations does not have a store front. All items are ordered through email and/or by phone. We also do catering for private events as well as classes. We are a new group and there will be plenty more additions/upgrades to our site. Please check back soon! Hope to connect with you on twitter http://twitter.com/victoriacen
Kenise
August 28th, 2009 @ 12:38 AM
Apricot glaze? Amateurs like me need a recipe for that. Cake looks delicious though.
gabriellag
November 11th, 2009 @ 12:44 AM
Hey! It was good to run into you. This cake looks amazing—too bad I have to wait until cherry season again to make it! It reminds me of the basque blackberry cake that I love in the Sunday Suppers at Lucques cookbook. Be well!