Yield: 1 - 9 inch cake

Sweet Cherry Buttermilk Cake

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
1/2 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract, almond extract would also be great with these flavors
1 large egg, room temperature
1/2 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 1/2 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 1 1/2 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.

1 grams
Amount Per Serving: Unsaturated Fat: 0g