ricotta pound cake with cherries

this feels hard.
like that awkward small talk you cannot avoid when you make eye contact with an old high school acquaintance at jamba juice.
except that it's only awkward on my end.

i don't think many of you come by these internet parts anymore, and understandably, i did that annoying thing of dropping off the internet planet, leaving my poor site lonely and unloved.

i used to be so bothered when a blog i loved to read on the reg suddenly started posting less and less and then ...  gone.
that is such a bummer and i so don't wanna do that.

because i still cherish you, site! you've been here for me in many difficult times, smiley times, and why-can't-i-fucking-sleep-again times.

i won't apologize, because this is overall a site for me and also because i'm definitely writing to no one but internet bots.

the truth is i haven't been baking or cooking much of anything. and i know that most of the people who used to stop by this here site were in it for the goods, the recipes and gooey close-ups.


this ricotta pound cake is as good of a place to pick up as any.
because i love it, and it's a quick mix.

it's got the wet crumb vibe going on, which is something i'm way into. and also i have a hardcore thing for things flavored with almond paste or extract. so, i win!


if you don't have a cherry pitter, than don't make it with cherries. that'd be a little annoying. no fretting though, because it'd be good with a slew of other fruits - any berry, plums, nectarine, apricots..
or make it with no fruit at all. it'll still be tasty as yo mama

Ricotta Pound Cake with Cherries

slightly adapted from Gina DePalma's Dolce Italiano

1 1/2 c cake flour

2 1/2 tsp baking powder

1 tsp kosher salt

1 1/2 stick butter (6 oz)
1 1/2 c whole-milk ricotta

1 1/4 cup sugar

3 large eggs

1 tsp vanilla extract

1 tsp lemon zest (or citrus zest)

1 tsp almond extract

cherries, pitted and quartered

preheat oven to 350 degreesF and place rack in center. grease and flour a 9 inch loaf pan. 
in a medium bowl, sift the flour, baking powder, and salt. 
in a stand mixer fitted with the paddle attachment (or hand beaters) cream together the butter, ricotta, and sugar until smooth and light. beat in eggs one at a time, scraping sides of bowl, then add the vanilla and almond extracts. on low speed, beat in dry ingredients til just combined, scraping sides of bowl again. gently fold in the cherries (or whatever fruit) 
Pour batter into the prepared pan and smooth top with spatula. tap the pan on the counter to knock out some of the air bubbles. put the cake in the oven and bake for 15 minutes, then turn the pan for even browning. Lower the oven temperature to 325 degreesF and bake until cake springs back when lightly touched, and the sides have pulled away from the pan a bit, about 25-35 more minutes. 
allow cake to cool in pan for 20 minutes, then invert onto a wire rack to finish cooling. 
(the flavor is best the next day!)