Cherry cake

This cherry cake is very simple to make and it is extremely delicious. It would keep well for 3-4 days before it starts to get stale. Keep the cake wrapped in saran wrap to preserve its moistness.

ingredients

1 and 1/2 cup of fresh cherries, halved and pitted (canned whole cherries can be substituted for fresh cherries).
1 teaspoon of vanilla extract
2 cups of all purpose flour
1 teaspoon baking powder
a pinch of salt
3/4 cup of butter, softened
3/4 cup of sugar + 2 tablespoon of sugar
Rind from 1 lemon
1 vanilla pod, beans scraped.
2 Eggs
1/2 cup of milk
1 tsp Kirsch (optional)

directions

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1. First you need to temper with your cherries. Add 2 tablespoon of sugar to the cherries, mix to combine and set them in a colander for all the excess liquid to drip. This process will take about 1 hour. After one hour, flavor the cherries with 1 teaspoon of vanilla extract and set aside.
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Pre-heat your oven to 350F. Grease a 10-inch cake pan with some butter and set aside.
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2. Cream butter and sugar until light and fluffy with an electric beater. Add in eggs, one at a time, and beat to combine.
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I suggest not using the electric beater anymore from this point onwards so that you don’t over beat your batter.
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3. Add the lemon rind, vanilla beans (and kirsch if you’re using) into the batter and mix well.
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4. Mix the all the dry ingredients together; flour, salt, baking powder.
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5. Alternately, add the flour and milk into the batter and mix well to combine.
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6. Add the cherries in at the end, fold the batter until cherries are mixed through.
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7. Bake in the oven for 1 hour or until the skewers comes out clean in the middle of the cake.