Dark Red Cherry Poundcake

By AllysKitchen

I was inspired to create this poundcake after attending the Dole Summit 2014. We food bloggers, about 10 of us, had the distinct honor of being invited into the California Healthy & Longevity Institute’s Wellness Kitchen where Chef Paulette Lambert, R.D prepared a super healthy lunch for us using nutritious Dole products.

Ingredients

• 1/2 cup salted butter, room temperature
• 1/3 cup coconut oil
• 1 cup sugar
• 4 eggs, room temperature
• 1 cup Greek yogurt
• 1 tablespoon vanilla extract
• 1/2 teaspoon almond extract
• 2 1/4 cups all-purpose sifted flour
• 1/2 teaspoon sea salt
• 3 teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups frozen DOLE dark red cherries

Details

Servings 1
Adapted from allyskitchen.com

Preparation

Step 1

Preheat oven to 350 degrees fahrenheit.

In a large mixing bowl, cream together the butter and coconut oil whipping and blending well. Add the sugar and whip into a fluffy consistency. Beat each egg and add in individually. Add in the Greek yogurt and blend well. Finally, add in the vanilla and almond extracts.

In another mixing bowl, sift together the flour, salt, baking powder, and baking soda. Add into the wet mixture half at a time beating and blending well. When you think you’ve whipped enough, whip some more!

Pour half into a greased/lightly flour dusted baking dish (loaf pan, bundt pan, springform pan—your choice). Add the frozen cherries. Cover with the remaining batter.

Bake in a preheated 350 oven about 50-60 minutes or until a toothpick comes out basically clean. Remove and let it cool well before removing. Let it cool more before slicing.