Sweet Cherry Buttermilk Cake

I know its been a while, but I trust that you all have been eating well in my absents. I would like to start my return by sharing a tasty little treat  that we really enjoy.  

    This cake is slightly sweet, almost cornbread flavored that pairs perfectly with the sweet cherries. Topped with a sugar crunch. This is an easy recipe that yields a lovely dessert that is perfect to present at a special occasion or just because...I'm all about the just because. 

                                                                                                                                             

1 cup of all-purpose flour

 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 stick unsalted butter, softened

1/2 cup plus 1 1/2 tablespoons sugar 

1/2 teaspoon vanilla extract

 1 large egg room temp.

1/2 cup well-shaken buttermilk

1 cup pitted cherries

Whipped cream and cherries for garnish, optional of course

Preheat oven to 400°F, rack in middle. Butter, flour and parchment a 9-inch round cake pan. Whisk together flour, baking powder, baking soda, and salt, set aside. Beat butter and 1/2 cup sugar with an electric mixer at medium-high speed, until pale and fluffy, about 2 minutes or so, then add vanilla. Add egg and beat well. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until combined. Spoon batter into cake pan. Scatter cherries evenly over top and push down into cake batter then sprinkle with remaining 1 1/2 Tbsp sugar. Bake until cake is golden or until a toothpick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool until room temperature. Serve with whipped cream and cherries for garnish.

*For the remaining 1 1/2 tablespoons sugar, I used  sugar in the raw {turbinado sugar}.

Enjoy!

Recipe adapted from : The Baker Chick

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