Ingredients
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Cherry Layer
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3 tbsp(45 mL) unsalted butter
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½ cup(125 mL) brown sugar
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4 cups(1 L) California Cherries, pitted
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Cake
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½ cup(125 mL) unsalted butter
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1 cup(250 mL) granulated sugar
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2eggs
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2 tsp(10 mL) vanilla
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1 ½ cups(375 mL) all-purpose flour
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1 ½ tsp(7 mL) baking powder
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¼ tsp(1 mL) each baking soda and salt
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¼ tsp(1 mL) nutmeg
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½ cup(125 mL) buttermilk
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Icing sugar, optional
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Instructions
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Preheat oven to 350 F (180 C). Grease a 9 inch (2.5 L) baking pan.
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In small pan, melt butter. Stir in brown sugar, cook until sugar is dissolved and boils for 1 minute. Pour into pan and spread evenly. Arrange cherries in a single layer over sugar mixture (you may have a few extra).
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Using an electric mixer, beat butter until creamy. Gradually add sugar and continue to beat until creamy. Add eggs one at a time, scraping down sides until blended. Add vanilla and beat again. In a small bowl, stir flour with baking powder, baking soda, salt and nutmeg. Gradually add flour to butter mixture alternately with buttermilk, starting and ending with flour.
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Scrape batter out of bowl over cherries and spread evenly. Bake in centre of preheated oven until a toothpick comes out clean, 60 to 70 minutes. After 50 minutes, if cake is too dark, cover loosely with foil.
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After removing from oven, run a knife around the edge of cake pan. Let cool in pan for 15 minutes, then carefully invert onto a cake plate. Serve warm or at room temperature.
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Just before serving, dust with icing sugar if desired.
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