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Monday, August 22, 2016

Sweet Cherry Buttermilk Cake

This summer treat reminds me of the home that we all loved but had to leave. In the yard there was a cherry tree and we loved to make cobblers and this cake would have been on the list as well. This cake is nearly cornbread like.The cherries and sugar crunch on top offer the cake a bit of sweetness. Know a young one that has been wanting to bake their own cake this recipe is perfect for that. 


                                                                                            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 
1/2 teaspoon vanilla extract
 1 large egg room temp.
1/2 cup well-shaken buttermilk
1 cup pitted cherries
Whipped cream and cherries for garnish, optional of course

Preheat oven to 400°F, rack in middle. Butter, flour and parchment a 9-inch round cake pan. Whisk together flour, baking powder, baking soda, and salt, set aside. Beat butter and 1/2 cup sugar with an electric mixer at medium-high speed, until pale and fluffy, about 2 minutes or so, then add 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 combined. Spoon batter into cake pan. Scatter cherries evenly over top and push down into cake batter then sprinkle with remaining 1 1/2 Tbsp sugar. Bake until cake is golden or until a toothpick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool until room temperature. Serve with whipped cream and cherries for garnish.

*For the remaining 1 1/2 tablespoons sugar, I used  sugar in the raw {turbinado sugar}.


Recipe adapted from : The Baker Chick

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