
- 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.
Related articles
- cherry-almond scones (tutti-dolci.com)
- Earth Angel Food Cake (kitchenettefinds.com)
- Saturday Morning Breakfast…oops! No Syrup!! (confectionerydiva.wordpress.com)
- The many faces of my Carrot Cake (bakingaventure.wordpress.com)
Beta carotene is really great because it helps the eyes. It is also widely available in fruits and vegetables specially the orange/yellow colord ones. ;”:`’
Warmest regards http://www.foodsupplementdigest.com“>
Thank you for the ping back, that cake looks delish!