Sweet Cherry Buttermilk 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)
- Preheat oven to 400°F with rack in middle. Butter, flour and parchment a 9-inch round cake pan.
- Whisk together flour, baking powder, baking soda, and salt.
- Beat butter and ½ cup sugar with an electric mixer at medium-high
- speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add
- egg and beat well.
- At low speed, mix in flour mixture in 3 batches, alternating with
- buttermilk, beginning and ending with flour, and mixing until just
- combined.
- Spoon batter into cake pan, smoothing top. Scatter cherries evenly over top and sprinkle with remaining 1½ Tbsp sugar.
- Bake until cake is golden and a cake tester/toothpick inserted into
- center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then
- turn out onto a rack and cool until room temperature.
- 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/
3.5.3251