Buttery Cherry Cake
To celebrate birthdays and having only one grant left to finish, we did a mid-winter girl’s retreat this weekend. It was too cold to go outside, so we napped and cooked, and some of us (not me-still one grant left) did some scrapbooking.
I made a modified version of a plum cake for the birthday celebration. This is a cake I learned to make from a German friend many years ago. She used plums, but they were nowhere to be found in this frozen town. I used frozen cherries instead. This is similar to the plum cake recipe from Smitten Kitchen, But I used lemon zest for flavor instead of cinnamon. Cinnamon with plums or cherries seemed wrong somehow.
- 1 c flour
- 1 t baking powder
- 1/4 t salt
- 1 cup sugar
- 1/2 c butter, softened
- 3 eggs
- grated zest of one lemon
- 12 oz frozen cherries
- 2 T fresh lemon juice
- 1/c powdered sugar
Preheat oven to 350°F. Mix flour, baking powder and salt in a bowl. In another bowl, cream butter and sugar until light and fluffy. Add the eggs, mixing each completely before adding the next egg. Mix in the dry ingredients with a spoon, until just combined.
Line a 9 inch round or square baking pan with parchment paper. Spread the batter (it will be thick) on parchment paper, smoothing to a uniform thickness. Sprinkle cherries on top of batter.
Bake about 45 minutes, until cake is browned and cooked through. Cool on rack.
Before serving, whisk lemon juice and powered sugar to make a glaze to drizzle over cooked cake.
When I make this again, I might use medium eggs instead of extra large, or reduce the number to two. The batter was wet enough to allow the cherries sink into the batter. You can still see a few cherries, but it would look nicer with more cherries on the top of the cake.