Get ready to experience a dessert that's about to revolutionize your baking game! This Chocolate Chip Cherry Pound Cake isn't just another ordinary cake - it's a decadent masterpiece that combines the rich, velvety texture of a classic pound cake with the irresistible combination of sweet cherries and chocolate chips. Imagine cutting into a moist, buttery slice that's studded with bursts of fruity cherries and melty chocolate, creating a symphony of flavors that will have everyone begging for seconds. Whether you're a seasoned baker or a weekend kitchen warrior, this recipe is your ticket to becoming a dessert legend!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup sour cream
- 1 cup chocolate chips
- 1 cup chopped cherries (fresh or frozen)
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan or tube pan, ensuring all surfaces are well-coated to prevent sticking.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer. Beat on medium-high speed for 4-5 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to create a uniform dry ingredient mixture.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Begin and end with the flour mixture, mixing on low speed just until combined. Avoid overmixing to maintain the cake's tender texture.
- Gently fold in the chocolate chips and chopped cherries using a spatula, distributing them evenly throughout the batter.
- Transfer the batter to the prepared bundt pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 60-65 minutes. To test for doneness, insert a wooden skewer or toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire cooling rack to cool completely.
- Once cooled, you can optionally dust the cake with powdered sugar or drizzle with a light glaze before serving.
- Store the cake covered at room temperature for up to 4 days, or refrigerate for up to a week. For best flavor and texture, bring to room temperature before serving.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature before starting. This helps create a smoother, more uniform batter.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Cherry Pro Tip: If using frozen cherries, don't thaw them completely. Fold them in while still slightly frozen to prevent color bleeding.
- Even Distribution: Toss chocolate chips and cherries in a little flour before adding to the batter. This prevents them from sinking to the bottom.
- Cooling is Crucial: Let the cake cool in the pan for 15 minutes before removing to prevent breaking.
- Storage Hack: Wrap the cooled cake tightly in plastic wrap to maintain moisture and freshness.
- Serve at Room Temperature: The flavors and texture are most delicious when the cake isn't too cold.
Nutrition Facts
Calories: 525kcal
Carbohydrates: 62g
Protein: 7g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 130mg
