The market this weekend had an abundance of gorgeous cherries that I picked up to make fruit salad. Then I changed my mind, as I have been known to do and made a cake. Not just any cake, this cherry studded, light, spongy dreamy cake. So good that Joe helped himself to a second slice!
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup cherries – tossed in 1 tablespoon flour
- confectioners sugar for dusting
- Grease a 9″ cake pan.
- In a small bowl, whisk flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs, one at a time, then stir in vanilla.
- Add dry ingredients and milk in batches – starting and ending with the dry ingredients.
- Gently fold in cherries.
- Pour into prepared pan and bake for 30 to 35 minutes, test with a toothpick.
- Let cool in pan for 10 minutes, before transferring to a wire rack to cool completely.
- Dust with confectioners sugar.
