They are back! Cherries…sweet, wild, gorgeous and beautiful cherries. These tiny, little fruits are born to be loved. This is one of my favorite fruit to bake with. So when I bought the first pack of this season’s cherries, this cake comes into my mind first. It’s a basic buttermilk Vanilla Cake, what I baked numerous times with different fruits, and it comes out just perfect in taste, look and texture every time. This is a soft sponge like cake, bursting with all the fresh flavors of cherries and vanilla. A must try if you love cherries! 🙂
Vanilla Cherry Cake
- All-purpose flour/Maida- 1 cup
- Baking powder- 1 1/2 tsp
- Caster Sugar/White powdered sugar- 3/4 cup + 1 tsp
- Vegetable oil/Olive oil- 1/4 cup
- Egg- 1
- Milk- 1/2 cup
- Vanilla extract- 1 1/2 tsp
- White vinegar- 1 tbsp
- Cherries- ½ cup, halved and pitted.
Mix cherries with 1 tsp of sugar and keep aside.
Preheat oven to 170 degrees C. At room temperature mix the milk and vinegar. Keep aside for 5 minutes. In a bowl mix all the dry ingredients (flour and baking powder). In another bowl mix the oil and sugar, add in the egg and vanilla essence. Whisk well, add milk+vinegar mixture into this. Mix again. Now add the wet ingredients to the dry ingredients and whisk gently to form a lump free batter. Pour the batter into the greased 9″ tart pan (8″ tart pan is also fine to use). Spread the cherries (add the cherries only, no need to add the sugar juice what comes out from the cherries during the marination) on top. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Do the toothpick test after first 25 minutes, then bake further if not done. Transfer to the cooling rack. Cool the cake in the tart pan itself. When cooled cut into slices and serve.
- I used whole cherries with the branch on for some real effect. You can do that or use pitted and halved cherries as I’ve mentioned in the recipe.
- The baking time may vary for different size of baking pan.