Cream cheese-cherry pound cake with sour cherry sauce

10 servings

Ingredients

Quantity Ingredient
4 tablespoons Unsalted Butter, Cold -- cut
In small pieces
½ cup (+ 2 Tbs) Sugar
1 cup Sour Cherries -- dried
¼ pounds Unsalted Butter -- at room
Temperature
8 ounces Cream Cheese -- at room
Temperature
1¼ cup Sugar
3 cups Sour Cherries -- pitted
¾ cup Sugar
¼ teaspoon Ground Cinnamon
½ cup All-Purpose Flour
pinch Kosher Salt
⅛ teaspoon Nutmeg -- grated
3 larges Eggs -- at room temperature
2 teaspoons Vanilla Extract
2 cups All-Purpose Flour
1½ teaspoon Baking Powder
½ teaspoon Kosher Salt
2 tablespoons Milk
1½ teaspoon Balsamic Vinegar
¾ teaspoon Cornstarch, Dissolved In 1
teaspoon Water

Directions

TOPPING

CAKE

SAUCE

1. To make the topping, place butter, sugar, flour, salt, and nutmeg in a bowl and rub between your fingers until mixture resembles coarse meal. Set aside. 2. To make the cake, preheat the oven to 350 F.

Butter and flour a 9-inch tube pan. 3. Put the dried cherries in a bowl and pour boiling water over them. Let stand for 5 mins. Drain.

4. Using an electric mixer, cream the butter, cream cheese, and sugar until light and fluffy, stopping to scrape the bowl from time to time. Add the eggs, one at a time, beating well after each addition.

Mix in the vanilla. 5. Sift together the flour, baking powder, and salt. Add to the butter mixture in thirds. Gently stir in the milk and the cherries. Scrape the batter into the pan and top with the crumb mixture. Bake until a skewer inserted into the center of the cake comes out clean, about 1 hour. Place on a rack to cool for 15 mins. Turn the cake out of the pan, invert, and let it cool completely. 6. To make the sauce, combine the cherries, sugar, and cinnamon in a medium saucepan over medium heat. Simmer, stirring occasionally, for 10 mins. Stir in the vinegar. Stir in the cornstarch mixture and cook until the sauce begins to thicken, about 2 mins longer. Strain. To serve, cut the cake into slices, place on plates, and spoon a little of the sauce around each slice. Serves about 10.

Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X From: Dan Klepach Date: 10-10-95 (21:35) (159) Fido: Cooking

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