Recipe by *Alia*
A smaller cake. Not too sweet. Great with for an afternoon tea.
Top Review by Oenophilly
Made this for my DH's birthday and found it to be a pretty good cake, especially considering it's simplicity. I didn't realize how small it would turn out - it turned out nine slices in a square pan. If i made it again, i'd probably double the recipe. It was a little bit heavier than a cake, more like a dessert loaf and went good with cool whip.
- 1 lb cherries, pitted
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2 large eggs
- 3⁄4 cup granulated sugar
- 1⁄2 cup butter, melted and cooled
- 1⁄3 cup milk
- 1 teaspoon pure vanilla extract
- 1 lemon, zest of
Directions See How It's Made
- Preheat oven to 400 degrees F
- Butter and flour an 9 inch spring form pan and line the bottom of the pan with parchment paper. Set aside.
- Take about 1/4 of the cherries and cut them in half. Leave the remainder of the pitted cherries whole.
- In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of your electric mixer, with the paddle attachment, beat the eggs and sugar until thick and lemon colored.
- Add the melted butter, milk, vanilla, and lemon zest and beat just until incorporated.
- Add the flour mixture and stir just until moistened.
- Gently fold in the whole pitted cherries.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 15 minutes then remove from oven.
- Quickly arrange the remaining cherries, cut side down, on the top of the cake.
- Return the cake to the oven and bake for another 20 minutes or until golden brown and a toothpick inserted into the cake portion comes out clean.
- Remove from oven and place on a wire rack to cool slightly.
- Serve warm or at room temperature with a dollop of softly whipped cream.