Here’s a morning breakfast treat to make for a special occasion (or to make an occasion special.) It has a great cherry bite but doesn’t use too much of your precious stash. This is a truly delectable recipe. Cake:
2 cups AP
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
8 tbls. butter
2 large eggs
1 teaspoon pure vanilla extract
1 cup plain or vanilla yogurt
2 cups cherries, washed and pitted and halved
- Preheat oven to 350F. Prepare a 9-inch tube or bundt pan by buttering (see notes).
- In a small bowl, mix flour, baking powder, baking soda, and salt.
- Cream butter with sugar with an electric beater. Add vanilla. Add eggs.
- Continue to mix on low. Alternate the flour mixture with the yogurt.
- Gently stir in cherries.
Melt 4 tbls. butter and, with a fork, mix in 1/4 c. sugar and 3/4 c. AP flour. Squeeze and crumble over top with fingers.
Bake at 350F for 40 minutes. Cool in pan and remove. Drizzle glaze on the top, if desired.
Glaze (optional decadence):
Add powdered sugar to 2 tbls. buttermilk until you get the desired thickness (about 3/4 c. to 2 tbls.)
- This tasted even better on the second day. Store at room temperature, wrapped tightly.
- Loosely adapted from this recipe.
- Tips for dealing with a tube pan: Cut a circle from parchment paper to line the bottom. (You can trace the inner circle with a long pencil.) Butter this and the rest of the pan. Don’t forget the tube! After the cake has cooled for about 45 minutes, slide a knife around the edges and under the parchment.Push from the bottom to remove outer ring. Then, to invert onto your plate or rack, place the bottom of the outer ring pan onto the top of the cake, invert, and remove tube. Cake acrobatics!
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