At end of the cherry season, when the cherries are dark and sweet what better way to use them than to make a cherry butter cake! Not hardening, this cake will remain buttery and tender in the cupboard or in the fridge for several days. If refrigerated, allow it to come to room temperature before serving. With the aim to provide a large surface area for the cherries, I divided the batter, which would normally be baked in one cake pan, between two round spring form pans. Yield 2 cakes.
CHERRY BUTTER CAKE
1-1/4 cups butter, softened
6 eggs
1 cup sugar
1/4 tsp salt
1 tsp grated lemon rinds
2 cups flour
1 tsp baking powder
1 tsp vanilla
1 cup fresh cherries
• Wash the cherries, slice them in half, remove the pits and set them aside.
• Line the bottom of two round cake pans with parchment paper.
• Preheat the oven to 375F.
• Place the butter, egg yolks, sugar, salt and the grated lemon rinds in a bowl.
• Add the vanilla and beat the yolk mixture until fluffy and light.
• In a separate bowl sift together the flour and the baking powder.
• Gradually add the flour and stir to combine.
• In a separate bowl, with clean beaters, beat the egg whites until stiff peaks form.
• Gradually fold the beaten egg whites into the batter.
• Try not to crush the egg whites.
• Pour the batter into the prepared pans.
• Arrange the cherry halves on the top and slightly press them into the better.
• Bake at 375F until cake tester inserted into the middle comes out clean.
• Let cake cool a bit.
• Then loosen the cake by running the flat side of a knife blade around the sides before releasing the springs.
• Remove the parchment from the bottom and transfer to a platter.
• Slice and serve dusted with icing sugar.
