Sweet Cherry Buttermilk Cake
Need a lacto ovo vegetarian side dish? Sweet Cherry Buttermilk Cake could be an awesome recipe to try. This recipe serves 8. For 34 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 187 calories, 3g of protein, and 7g of fat. A few people made this recipe, and 19 would say it hit the spot. Head to the store and pick up baking powder, flour, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by The Baker Chick. Overall, this recipe earns a rather bad spoonacular score of 14%. If you like this recipe, you might also like recipes such as Dark Cherry Buttermilk Cake, Blackberry Buttermilk Cake with Sweet Orange Glaze, and Sweet Vanilla Cherry Cake.
Servings: 8
Ingredients:
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup well-shaken buttermilk
1 cup pitted cherries
1 large egg (room temperature)
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup plus 1 1/2 tablespoons sugar, divided
1/2 stick unsalted butter, softened
1/2 teaspoon pure vanilla extract (almond extract would also be great with these flavors)
Equipment:
cake form
oven
hand mixer
whisk
toothpicks
frying pan
Cooking instruction summary:
Preheat oven to 400°F with rack in middle. Butter, flour and parchment a 9-inch round cake pan.Whisk together flour, baking powder, baking soda, and salt.Beat butter and 1/2 cup sugar with an electric mixer at medium-highspeed until pale and fluffy, about 2 minutes, then beat in vanilla. Addegg and beat well.At low speed, mix in flour mixture in 3 batches, alternating withbuttermilk, beginning and ending with flour, and mixing until justcombined.Spoon batter into cake pan, smoothing top. Scatter cherries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar.Bake until cake is golden and a cake tester/toothpick inserted intocenter comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, thenturn out onto a rack and cool until room temperature.Cake can be served warm, but if you plan to top it with whipped cream, allow it to cool all the way.
Step by step:
1. Preheat oven to 400°F with rack in middle. Butter, flour and parchment a 9-inch round cake pan.
2. Whisk together flour, baking powder, baking soda, and salt.Beat butter and 1/2 cup sugar with an electric mixer at medium-highspeed until pale and fluffy, about 2 minutes, then beat in vanilla.
3. Addegg and beat well.At low speed, mix in flour mixture in 3 batches, alternating withbuttermilk, beginning and ending with flour, and mixing until justcombined.Spoon batter into cake pan, smoothing top. Scatter cherries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar.
4. Bake until cake is golden and a cake tester/toothpick inserted intocenter comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, thenturn out onto a rack and cool until room temperature.Cake can be served warm, but if you plan to top it with whipped cream, allow it to cool all the way.
Nutrition Information:
covered percent of daily need
