Cherry Buttermilk Cake
Make from scratch our Cherry Buttermilk Cake--a delicious buttermilk cake to make with fresh summer cherries. Comes together in 40 minutes.
Ingredients
- 2 c pitted cherries
- ½ cup unsalted butter, plus 2 tsp to grease pan
- ½ c buttermilk, room temp
- 1 c flour
- 2 eggs, (1 egg + 1 yolk)
- ⅓ c white sugar
- ⅓ c brown sugar
- ¾ tsp salt
- 1 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease with butter an 8 or 9 inch baking dish, square or round, and set aside. (Optional to use cooking spray.)
- Pit the cherries.
- Combine the brown sugar with the cherries. Mix with your hands, adding pressure to release some of the juices (but don’t mash them into a pulp). Set aside.
- In a mixing bowl, combine the flour, baking powder, and salt. Whisk to combine.
- In a separate bowl, combine the white sugar, melted butter, and the buttermilk. Whisk until smooth, then stir in the egg, egg yolk, and vanilla.
- Incorporate the flour mixture into the wet ingredients, adding about ¼ cup at a time, until a smooth batter forms. Pour into the prepared pan, and smooth the top using a spatula.
- Spread the sugared cherries over the top evenly, juices included, then place in the oven for 20-25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
- Allow cake to cool slightly before serving with any additional summer fruits, or with whipped cream, vanilla ice cream, or a sweetened crème fraîche!
Notes
Reposted from July 2020.
Nutrition Facts
Calories: 365kcal, Carbohydrates: 48g, Protein: 5g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 409mg, Potassium: 194mg, Fiber: 2g, Sugar: 30g, Vitamin A: 614IU, Vitamin C: 3mg, Calcium: 95mg, Iron: 2mg