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Cherry Buttermilk Breakfast Cake


  • Author: Jo-Anna Rooney
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 1, 9x9 cake 1x

Description

This Cherry Buttermilk Breakfast Cake is a delicious and tender vanilla cake made with fresh and flavourful BC Cherries!


Scale

Ingredients

Buttermilk Cake:

  • 2 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup sugar
  • 1/2 cup butter or margarine
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup buttermilk

Cherries:

  • 2 cups fresh pitted and chopped fresh cherries (cut the cherries into quarters)
  • 1 tsp flour
  • 12 tbsp sugar for garnish

Instructions

  1. Preheat your oven to 350 degrees.

Preparing the Cherries:

  • Cut the fresh cherries in half and remove the pit.
  • Then cut the cherries into quarters (each cherry should be cut into 4 pieces).
  • Set aside.

Making the Vanilla Buttermilk Cake:

  1. In a mixing bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
  2. In a separate bowl, using a mixer, cream together the butter and sugar until smooth and creamy.
  3. Add the eggs to the butter mix, one at a time.
  4. Add in the vanilla. Mix well.
  5. To the butter mix, add 1/3 of the flour mix, then 1/2 of the buttermilk. Repeat until all combined.
  6. In a bowl, gently toss the chopped cherries with 1 tsp of flour. This will help to keep the cherries from staining the cake batter.
  7. Using just a wooden spoon, gently stir the cherries into the cake batter. Don’t use a mixer or the batter will become pink.
  8. Pour/press the batter into a 9×9 baking pan.
  9. Sprinkle the top of the cake with 1 – 2 tbsp of granulated sugar.
  10. Bake the cake for 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean.