Sunday, November 25, 2018

Fresh Cherry Cake

Sometimes the simplest recipes are the best. "Old fashioned" comes to mind. No fancy schmancy ingredients, no expensive equipment needed, just some fresh fruit and a few minutes to whip up. 
This cherry cake is definitely one of those recipes. 
A lovely vanilla cake with fresh cherries that is moist and crumbly and perfect for brunch, or dessert, or with a glass of wine for watching movies! It also freezes very well so you can make it up in advance if need be. Don't have cherries? Sub in blueberries or raspberries or even some chocolate chips and pecans (just leave out the lemon zest). Personally I love the texture of the fresh cherries though.

Fresh Cherry Cake

1 1/2 cups fresh cherries, halved and pitted
2 Tbsp sugar 
1 tsp vanilla

3/4 cup butter, room temp
3/4 cup sugar
2 eggs
2 tsp vanilla (or seeds from one vanilla bean)
zest of one lemon
2 cups flour
1 tsp baking powder
pinch salt
1/2 cup milk

icing sugar for dusting

Prepare cherries - Toss together the cherries, sugar, and vanilla. Place in a strainer in the sink and let sit for an hour to drain.
Prepare cake - Preheat oven to 350. Line a 10 inch spring-form pan with parchment paper, spraying sides with cooking spray, set aside. 
In a large bowl, beat together the butter and sugar until creamy, scraping sides of bowl as needed. Beat in eggs, one at a time, beating well after each addition. Beat in the vanilla and lemon zest. 
In a small bowl, whisk together the flour, baking powder, and salt. Beat the dry ingredients into the wet ingredients, alternating with the milk. Beat until just combined. 
Stir in the cherries.

Spread into the prepared 10 inch pan.

Bake at 350 until top is golden and toothpick inserted near center comes out clean - about 30 - 40 minutes. 

Remove from oven and let cool on wire rack for 10 minutes before removing cake from the pan. Let sit on wire rack to cool completely. 

If desired you can sprinkle with a dusting of icing sugar. I don't usually - I find it sweet enough without. 

This cake is sturdy enough to be packed in a lunch kit and, as there isn't any frosting, is a bit easier to keep. Cover and store at room temp or in the fridge. I would try to eat it within 2 to 3 days at the most. You can freeze it if you need it to last longer. 
You can, of course, frost it with a vanilla or lemon frosting or even a glaze but I don't find it needs one. 

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