Beautiful fresh summer cherries are mixed with a little orange and flavored with sweet spices for this delicious, light and moist cake. This cake is just a little sweet, and perfectly complemented with tart fresh cherries. Serve it warm or cooled, topped with (or without) a dollop of whipped cream. Enjoy!!
2 cups fresh whole cherries (pitted*)
1 1/3 cup all purpose flour
1/4 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp True Cinnamon
1/2 tsp Nutmeg Powder
1/2 cup (white) sugar
1 large egg & 1 egg yolk (room temperature)
1/4 cup vegetable oil
1/2 cup sour cream (room temperature)
1/4 cup milk (room temperature)
Zest from 1 orange
1 tsp orange extract
1/2 tsp vanilla extract
* Cherries can be pitted using a metal or sturdy plastic straw.
Directions: Preheat oven to 350 degrees. Spray (with cooking spray) a 9 inch cake pan. Set aside one cup of the cherries. Sprinkle the remaining cup of cherries with a little flour to coat them (prevents fruit from sinking to the bottom of the cake). In a medium mixing bowl, combine the flour, baking soda, baking powder, salt, and spices. In a large mixing bowl, cream the eggs and sugar until light and fluffy. Slowly add the orange zest, extracts, oil, sour cream and milk and mix to combine. In small batches, slowly add the flour mixture to the egg mixture, and blend until just combined. Fold in the one cup of floured cherries. Pour the batter into the prepared cake pan. Lightly press the remaining cup of cherries onto the top of the cake batter and then sprinkle the surface with a tablespoon of sugar. Bake the cake in the preheated oven for 40 minutes or until a knife inserted into the center comes out clean. Cool on a rack and then turn the cooled cake onto a serving plate.