Cherry Cake

Hello everyone– I’m usually a stack it tall layer cake kind of baker.  But when summer comes around and all those berries and cherries are just waiting at the market, a simple fruity cake is perfect-  sweet but not too heavy.  And, of course, accompanied by ice cream, the official summer food.

CHERRY CAKE
3 cups cherries, pitted & cut in half (a little more than a pound)
1/2 cup sugar
1/2 cup canola oil
1 tsp. vanilla
1 tsp. amaretto
1 egg
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/3 cup milk
sugar to sprinkle on top

Here’s my trusty rusty olive pitter, a friend gave me back when we lived in Spain– works like a cherry pitter who can get around here…  (or just use a knife).

Prepare the cherries by pitting them and cutting them in half.

In a mixing bowl stir up the sugar, oil, vanilla, amaretto and egg.  Then mix in the flour, baking powder, salt and milk.  Finally fold in the cherries.

Spoon the batter into a tart pan (or a 9″ cake pan) that has been sprayed with cooking spray.  Sprinkle the top liberally with white sugar.

Pop it into a 375 degree oven for 25 to 35 minutes (depending on which type of pan you use)– and cook until it’s golden on top and firm to the touch.

It’s lovely warm for breakfast or dessert– and, of course, best with whipped cream or ice cream on the plate!