Chocolate Chip And Cherry Pound Cake

Chocolate Chip And Cherry Pound Cake Recipe

I had this idea for a pound cake several weeks ago. I wrote the idea down on a scrap piece of paper and then kept shifting it around on my kitchen counter tops, from here to there and there to here, not wanting to throw it out least I forget to make this cake.

Yesterday I finally did and I’m happy to say that my kitchen counter top is now short one less recipe scrap of paper. Progress 🙂
CHOCOLATE CHIP AND CHERRY POUND CAKE     {PRINT THIS RECIPE}
Makes 12 slices at approximately 200 calories per slice

6 tablespoons butter, softened (I always use salted)
2/3 cup sugar
2/3 cup Stevia (zero calorie sweetener)
2 large eggs, at room temperature
2 large egg whites, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure coconut extract
1 cup Greek yogurt (0% fat)
2 1/4 cup cake flour
3/4 teaspoons baking soda
3/4 teaspoon salt
3 tablespoons cocoa powder
2 1/2 tablespoons fat free evaporated milk
2/3 cup mini semi-sweet chocolate chips
1 cup frozen cherries, roughly chopped

-Prepare a loaf pan by lightly spraying it with cooking spray.
-Preheat your oven to 325 degrees
-In a large bowl of a stand mixer, or a large bowl with a hand mixer, blend the butter and sugar until light and fluffy (this will take several minutes)
-Add the Stevia, eggs and the egg whites to the butter and sugar and blend until just combined.
-Switch to a wooden spoon or scraper.
-Add in the vanilla, coconut extract and Greek yogurt and blend.
-In a medium bowl, whisk together the cake flour, baking soda and salt.
-Stir the flour mixture into the butter and sugar mixture making sure to incorporate all the ingredients.
-Remove about 1/3 of the batter and place it in a small bowl.
-Add the cocoa powder, evaporated milk and chopped cherries to the 1/3 cup of batter and mix well to combine.
-Add the chocolate chips to the remaining 2/3’s cup plain batter and mix well to combine.
-Add almost all of the chocolate chip batter evenly into the bottom of the loaf pan, reserving about 1 cup to add to the top.
-Top that layer with the entire chocolate cherry batter making sure to spread it evenly on top.
-Drop dollops of the chocolate chip batter on top of the chocolate cherry mix and swirl with a knife to even and marble the loaf.
-Bake in your preheated oven for approximately 60-70 minutes or until a toothpick inserted in the center comes out clean.
-Cool on a wire rack for about 20 minutes and then remove the loaf from the pan and continue cooling on the rack until completely cooled.
-Serve and enjoy!!!

Chocolate Chip And Cherry Pound Cake Recipe

Until we eat again, I hope you’ve enjoyed this recipe and will come back often! There is always something wonderful happening in my Kudos Kitchen!

Have a lovely day!

4 Comments

  1. Delicious, perfect combo. I really want some of this. I don't have Stevia, do you think it would work the same with all sugar? Or is Stevia a lesser amount you'd use for sugar?

    • Thanks so much Katrina!
      Actually, I've heard that Stevia is supposed to be sweeter tasting than sugar but I've not tried to compare them side by side.
      If I was you, I'd go with all sugar and not cut the amount at all.
      In the great words of Ina Garten "How bad can that be?" LOL

  2. That is one seriously delicious looking pound cake!

  3. What beautiful marbling.

Leave a Comment

Your email address will not be published. Required fields are marked *

*

By submitting this comment you agree to share your name, email address, website and IP address with Kudos Kitchen by Renee. This information will not be used for any purpose other than enabling you to post a comment. *

This site uses Akismet to reduce spam. Learn how your comment data is processed.