Author Notes
I love old-fashioned recipes, and this one begins with "Butter the size of an egg". Many years ago, my childhood friend Jessie flew across the country to visit me. She baked a simple yet delicious cake with fresh cherries, a recipe she had been given by her boyfriend's grandmother. Jessie and Dave have been married for about thirty years now, and Grandma Ida lived to celebrate her 100th birthday, baking well into her later years. I've made this cake, a few variations, every summer since Jessie's visit! —Lizthechef
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Ingredients
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4 tablespoons
unsalted butter
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1/2 cup
organic cane or white sugar
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2
large eggs
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1 3/4 cups
AP unbleached flour
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1 teaspoon
baking powder
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pinch of Kosher salt
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3/4 cup
milk
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1/2 teaspoon
vanilla extract
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1/2 teaspoon
almond extract
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2 cups
pitted dark sweet cherries
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Powdered sugar
Directions
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Preheat oven to 350 degrees.
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Cream together butter and sugar. Mix in eggs, one at a time. Sift together flour, baking powder and salt. Add dry ingredients to wet. Stir in milk, vanilla and almond extract.
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Butter a 9 inch square baking dish and line with pitted cherries. Pour batter over cherries and bake 30 minutes, until cake tester comes out clean. Dust with sifted powdered sugar while cake is cooling.
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