Sweet Cherry Buttermilk Cake
Yield: 1- 9 inch cake
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ stick unsalted butter, softened
  • ½ cup plus 1½ tablespoons sugar, divided
  • ½ teaspoon pure vanilla extract (almond extract would also be great with these flavors)
  • 1 large egg (room temperature)
  • ½ cup well-shaken buttermilk
  • 1 cup pitted cherries
  • whipped cream and cherries for garnish (optional)
  1. Preheat oven to 400°F with rack in middle. Butter, flour and parchment a 9-inch round cake pan.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Beat butter and ½ cup sugar with an electric mixer at medium-high
  4. speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add
  5. egg and beat well.
  6. At low speed, mix in flour mixture in 3 batches, alternating with
  7. buttermilk, beginning and ending with flour, and mixing until just
  8. combined.
  9. Spoon batter into cake pan, smoothing top. Scatter cherries evenly over top and sprinkle with remaining 1½ Tbsp sugar.
  10. Bake until cake is golden and a cake tester/toothpick inserted into
  11. center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then
  12. turn out onto a rack and cool until room temperature.
  13. Cake can be served warm, but if you plan to top it with whipped cream, allow it to cool all the way.
Recipe by The Baker Chick at https://www.thebakerchick.com/sweet-cherry-buttermilk-cake/