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| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 1 cup All-purpose Flour
- ½ teaspoons Baking Powder
- ½ teaspoons Salt
- ⅛ teaspoons Ground Cinnamon
- ¾ cups Sugar
- ¼ cups Unsalted Butter, Room Temperature
- ⅓ cups Sour Cream
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 12 ounces, weight Whole Sweet Cherries, Pitted
- 1 teaspoon Confectioners Sugar, For Dusting
Preparation Instructions
Preheat oven to 350ºF. Grease an 8″ springform pan with nonstick cooking spray. Set aside.
In a medium bowl combine flour, baking powder, salt and cinnamon and set aside.
Using an electric mixer, cream sugar and butter. Add in sour cream until blended. Add in eggs one at a time, followed by vanilla. Gradually stir in the dry ingredients just until combined.
Pour batter into prepared springform pan. Gently place cherries in cake batter and lightly press them into batter.
Bake for 40-45 minutes until cake tester comes out clean.
Let cool. Remove side of pan and gently dust with confectioners sugar.
Serve warm or room temperature.
