I have found a fantastic little market here in the desert that sells loads of fresh produce and good artisan cheeses and such and it’s been my salvation.
The produce prices are incredibly good, and I’ve especially been enjoying the cherries this summer. Last week, though, I got a bunch that wasn’t especially delicious, and instead of tossing them, I baked with them.
I’m not a tea-drinker myself, but this cake is what I would imagine someone eating with afternoon tea or a ladies’ luncheon or brunch or something. It isn’t meant to be children’s birthday cake sweet. It’s definitely still a cake, but it could be served as a brunch cake, for instance, without making people pass out from a sugar coma.
I love the moistness and the combination of cherry with vanilla and almond flavoring. It’s lovely. I thought it best not to complicate things and went with a simple powdered sugar topping, but you could certainly top it with a glaze if you want.
- ½c butter, softened
- ¾c sugar
- 2 eggs
- 2tsp vanilla
- 2tsp almond extract
- ½tsp salt
- 1tsp baking powder
- 1c flour
- 2c cherries, pitted
- Cream butter and sugars. Beat in eggs, one at a time until well incorporated. Stir in vanilla and almond extracts. Sift in salt, baking powder, and flour and stir until just combined.
- Pour batter into a sprayed 8″ cake pan and poke cherries through the batter, pushing to all different levels.
- Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean.
- Sprinkle with powdered sugar and serve.