Cherry Morning Cake

Here is the the recipe for the Cherry Morning Cake I posted about the other day. It is from The McCall House Bed & Breakfast in Ashland, Oregon. Next time I would sprinkle a little bit of sugar over the top before baking, as it calls for in the Raspberry Buttermilk Cake, because it lends a pleasing crunch to the top. Really, these cakes are very similar.

1/2 c. (1 stick) unsalted butter, softened
2/3 c. plus 1 T. sugar
2 eggs
1 t. vanilla
1 c. plus 1 T. flour
1/2 t. salt
1 t. baking powder
1/2 c. milk
1 T. lemon juice
~1/2 c. pitted cherries or other stone fruit of your choice

Preheat the oven to 350. Lightly spray the bottom and sides of a 10-inch tart pan with removable bottom with nonstick spray.

In a medium bowl, beat the butter for several minutes on high. Add 2/3 c. of sugar and beat for a few minutes more. Add the eggs, one at a time, beating well after each addition. Beat in vanilla.

In a smaller bowl, whisk together 1 c. flour with the salt and baking powder.

Add the dry ingredients to the butter mixture in two installments, alternating with the milk. Do not overmix.

Transfer the batter to the prepared pan, spreading it evenly. Let it rest while you prepare the topping.

Pit the cherries and place in a small bowl. Add the lemon juice and remaining T. sugar and toss. Add the remaining T. flour and toss until the cherries are evenly coated. Arrange them on top of the cake.

Place the tart pan on a baking sheet and bake on the middle rack for 35-40 minutes, until the cake is golden and springy to the touch. Cool for at least 20 minutes before removing the rim of the pan. Without removing it from the bottom of the pan, place cake on serving platter and cool for another 10 minutes before slicing.

Notes: 1) The recipe didn't say how much lemon juice to use, so I used about a T. which may seem like a lot. But it turned out fine for me. 2) My cake was perfectly done after 33 minutes. 3) My boss (who gave me the recipe) has now made this many times and sometimes sprinkles sliced almonds over the top, which I think sounds delicious.

Let me know how it turns out!