The simplicity of this cake can't be beat. Slightly caramelized sweet juicy cherries sit on a super moist vanilla cake.
- 3 tbsp unsalted butter (45 mL)
- 1/2 cup brown sugar (125 mL)
- 4 cups California cherries, pitted (1 L)
- 1/2 cup unsalted butter (125 mL)
- 1 cup granulated sugar (250 mL)
- 2 eggs
- 2 tsp vanilla (10 mL)
- 1 1/2 cups all-purpose flour (375 mL)
- 1 1/2 tsp baking powder (7 mL)
- 1/4 tsp each baking soda and salt (1 mL)
- 1/4 tsp nutmeg (1 mL)
- 1/2 cup buttermilk (125 mL)
- Icing sugar (optional)
- Preheat oven to 350°F (180°C). Grease a 9-inch (23-cm) baking pan. In small pan, melt butter, then stir in brown sugar, and cook until sugar dissolves and boils for 1 minute. Pour into pan and spread evenly. Arrange cherries in a single layer over sugar mixture.
- Using an electric mixer, beat butter until creamy. Gradually add sugar and continue to beat until creamy. Add eggs one at a time, scraping down sides until blended. Add vanilla and beat. In a small bowl, stir flour with baking powder, baking soda, salt and nutmeg. Gradually add flour to butter mixture alternately with milk, starting and ending with flour.
- Spread batter evenly over cherries. Bake in centre of preheated oven until a toothpick comes out clean, about 60 to 70 minutes. Check cake after 50 minutes, and cover loosely with foil if getting too dark. Run a knife around the edge of cake pan. After 15 minutes, carefully invert onto a cake plate. Serve warm or at room temperature. Just before serving, dust with icing sugar if you like.