Cherry Cake

A bag of Cherries is a beautiful and tempting sight for me.  When the grocery stores starts placing the plump cherries out in the produce section, I start buying them.  I have to admit everyone in my house loves to pop the sweet gems in their mouth, but still I try to find ways to bake with them.  This is one of my favorite ways to use up a bag of cherries.  I also added 10 reasons you want to eat cherries.

Ten Great Health Benefits of Eating Cherries

1. Cherries, known as a “super-fruit”, are packed with antioxidants called anthocyanins which aid in the reduction of heart disease and cancer.

2. Cherries are one of the few food sources that contain melatonin, an antioxidant that helps regulate heart rhythms and the body’s sleep cycles.

3. Cherries are an excellent source of beta carotene (vitamin A). In fact they contain 19 times more beta carotene than blueberries and strawberries.

4. Cherries are rich in vitamins C, E, potassium, magnesium, iron, folate and fiber.

5. Cherries are referred to as “brain food”, aiding in brain health and in the prevention of memory loss.

6. Because cherries contain anthocyanins, they can reduce inflammation and symptoms of arthritis and gout.

7. Eating cherries reduces the risk of diabetes.

8. Cherries are a good source of fiber which is important for digestive health.

9. Cherries are a great snack or dessert choice important for weight-maintenance.

10. Because of their powerful anti-inflammatory benefits, cherries are said to reduce pain and joint soreness for runners and athletes after workouts.

• 1 pound fresh cherries, pitted about 1 cup
• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup granulated white sugar
• 1/2 cup unsalted butter, melted and cooled
• 1/3 cup milk
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract
• Zest of 1 lemon

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.

Rinse, dry, and pit all the cherries. Then take about 1/4 of the cherries, cut them in half, and set them aside to be placed on the top of the cake during baking. Leave the remainder of the pitted cherries whole.

In a separate bowl whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer , beat the eggs and sugar until thick and lemon colored (about 3-5 minutes). 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 (not the cherries that you have halved for the top of the cake). Pour the batter into the prepared pan, smoothing the top.

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 a further 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.

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