I've been coveting a cherry pitter. That's right a cherry pitter. I'd pass it in the gadget aisle at Target and always decided not to put it in the cart, whether because it was just not cherry season or because I didn't want to add to the collection of "must haves" already in the pile (can anyone get out of Target for less than $50?--seriously, you need everything there). Well, I up and done it. I bought myself said cherry pitter. A gadget for no other purpose than to pit cherries.
By golly...I love my cherry pitter.
Of course, I had to put that pitter to good use immediately and let me tell you--it is slick! I shucked the pits out of a whole bag of cherries in a matter of minutes. As a bonus, the kitchen didn't look as if I had just slaughtered a pig! Do you see the little shatter shield on this thing? It works! :)
After Pete and I ate our fill of fresh cherries, I still had quite a huge bowl full. They begged to be made into something (tell me I'm not the only one who hears food chanting to them). I swear I heard them whisper "pound cake". Who am I to refuse such a request?
Sweet Cherry Pound Cake
3 cups all purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
2 cups granulated sugar
6 eggs, room temperature
1 teaspoon vanilla
½ teaspoon almond extract
½ cup plain or vanilla Greek yogurt
2 cups chopped, fresh cherries
1 cup powdered sugar
2 tablespoons cream cheese
1-2 tablespoons milk
Preheat oven to 350 degrees F.; grease and flour a 10” Bundt or tube pan.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
Beginning with the flour mixture, add alternately with the yogurt to the egg mixture. Gently fold in the cherries.
In actuality, I had neither plain nor vanilla Greek yogurt in the house. I threw in a 6 oz container of pineapple yogurt and called it a day. No one was the wiser.
Pour batter into tube pan and distribute evenly. Bake about 1 hour or until toothpick inserted in the center comes out clean. Cool in pan on a rack for 20 minutes. Invert onto a cake dish and let cool another 30 minutes before glazing.
Please remember to grease and flour your pan...even if it is non-stick. Don't ask me how I know that this is so important....
For the glaze, beat confectioners' sugar, cream cheese, and a tablespoon of milk; add additional milk as necessary. Drizzle over the top of the pound cake.
Woohoo! Sweet Cherry Pound Cake success!
My husband beat me to the next gadget on my list...he had all of the strawberries hulled before I got to them. Wait--what's that I hear? Muffins?
What are your favorite kitchen gadgets?