| Yield | |
|---|---|
| Prep time | 10 minutes |
| Recipe Types | Snacks and Treats |
| Yield | |
|---|---|
| Prep time | 10 minutes |
| Recipe Types | Snacks and Treats |
This is a dense cake with a simple, old-fashioned flavour—wonderful for showcasing fresh cherries in season. Try it also with other fruits and berries; peaches and blueberries make a nice combination.
| 1 | c | unbleached all-purpose flour |
| 1 | t | baking powder |
| 3⁄4 | c | sugar, plus more for sprinkling |
| 1⁄2 | c | (4 oz) unsalted butter, softened |
| 2 | eggs | |
| pinch salt | ||
| 1 | t | pure vanilla extract |
| 2 | c | fresh sweet cherries, pitted |
Preheat the oven to 350°F. Butter the bottom and sides of a 9" round springform pan.
In a small bowl, whisk together the flour and baking powder.
Using a stand mixer with the paddle attachment or a hand-held electric mixer, cream the 3/4 cup sugar and butter until pale and fluffy, 3-5 minutes, scraping down the bowl as needed. Beat in the eggs one at a time, the salt and the vanilla. Add the flour mixture and mix on low speed until just combined. The batter will be very thick. Use a rubber spatula to spread it evenly in the prepared pan.
Cover the top with a single layer of cherries (you may not need them all) and press the cherries down part way into the batter. Sprinkle with 1 to 2 tablespoons of sugar.
Bake until the centre springs back when lightly pressed and a toothpick inserted into the cake comes out clean or with moist crumbs attached, about 40 to 50 minutes. Cool on a rack for 20 minutes before releasing the pan side. Serve warm or at room temperature. Refrigerate leftovers for up to 3 days. Or wrap well and freeze.