Cooking Lesson #608: Sicilian Ciliegia Cake -- Italian Cherry Pound Cake

… from the Perspectives’ Kitchen

How you doin’? There is something about the magic of food in Italy that somehow makes everything tastes better. This is a recipe for Cherry Pound Cake that puts the fruit as the feature of this old family tradition.
 
With a combination of cherries, vanilla and almonds it makes this simple cake perfect for any occasion. What could go wrong?
 
If cherries are out of season substitute with blueberries, raspberries, blackberries or cranberries. I’ve been known to add in a 1/4 cup of chocolate chunks—you can’t go wrong with chocolate chips!
 
Prep time:  25 minutes
Bake time:  65 to 80 minutes
Cool time:  30 to 45 minutes
Yield:  6 to 8 servings
 
Ingredients 
1 stick (1/2 cup) unsalted butter, plus 1 tablespoon (for almonds)
1 cup granulated sugar
1 cup Greek yogurt (full fat)
3 large eggs (room temperature)
2 teaspoons pure vanilla extract
1-1/4 teaspoons almond extract
1-3/4 cups all-purpose flour, plus 2 tablespoons, divided
1-1/2 teaspoons baking powder
1/2 teaspoon kosher salt
2-1/2 heaping cups fresh cherries, pitted (see ChefSecret)
1/4 cup sliced almonds
1/4 cup confectioners’ sugar, for dusting
 
Directions

1. Preheat the oven to 350⁰ F.
2. Butter a 9 X 5-inch loaf pan and line the bottom and sides with parchment paper.
3. Add the butter and sugar to a large bowl and using a hand-held or stand mixer, beat the mixture on medium speed until it is light and fluffy, about 3 minutes.
4.  Add the yogurt and mix on medium speed, scraping the sides, when necessary, until thoroughly mixed.
5. Reduce the speed to low and add the eggs, one at a time, making sure each addition is fully incorporated before adding the next egg.
6. Add the vanilla and almond extracts and beat to combine.
7. Add the 1-3/4 cup of flour, baking powder and salt. Mix the ingredients together until just combined, being careful not to overmix.
8. Set aside 1/3 cup of sliced cherries for topping the cake.
9. Add the remaining 1-2/3 cups cherries to a bowl or plastic bag and add the 2 tablespoons of all-purpose flour. Coat the cherries evenly with the flour and set aside. This will ensure that the cherries won’t bleed the color into the batter or sink to the bottom of the loaf pan when baking.
10. Add 1/3 of the cake batter to the prepared loaf pan. Next, evenly sprinkle 1/2 of the floured cherries on top of the layer.
11. Add another 1/3 of the cake batter and top with the rest of the floured cherries.
12. Add the last third of batter.
13. Melt 1 tablespoon of butter and mix with the sliced almonds.
14. Decoratively top the loaf with the reserved sliced cherries and sliced almonds.
15. Bake for 65 to 80 minutes or until a cake-tester inserted in the center comes out clean and the top is evenly golden brown.
16. Move pan to a rack to cool for at least 30 minutes.
17. Dust with powdered sugar before serving.
18. Slice and enjoy.

ChefSecret: Frozen cherries can be used in place of fresh. Thaw completely, squeeze in a kitchen towel to drain any excess liquid and toss in flour before adding to the batter. If using a metal loaf pan, double pan it.
Quip of the Day: “If you can’t think of a word say I forgot the English word for it. That way people will think you’re bilingual instead of an idiot.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. 

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