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Share your recipes June 2015

Rainbow Kitchen

Cherry Tea Cake

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Makes 8-10 servings

1-1/2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1/4 teaspoon salt

1/8 teaspoon nutmeg

½ cup (1 stick) unsalted butter, softened

1 cup sugar

2 large eggs at room temperature

2 teaspoons vanilla extract

2/3 cup sour cream at room temperature (yogurt is a tasty alternative)

1 teaspoon grated lemon zest

1-1/2 cups fresh or frozen pitted cherries, halved

3 tablespoons confectioners’ sugar, for dusting.

Preheat the oven to 350F. Butter a 9- or 10-inch springform pan.

Sift the flour, baking powder, baking soda, salt and nutmeg into a bowl.

In a separate large bowl, beat the butter with an electric mixer on medium speed until fluffy. Gradually add the sugar, beating after each addition. Add the eggs, one at a time, beating for 1 minute after each.

Add the vanilla and beat to blend. Add half the dry ingredients to the butter mixture, beating on low speed until blended. Add the sour cream and lemon zest and beat on low speed until blended. Add the remaining dry ingredients and beat on low until the batter is smooth. Fold in the cherries and spread the batter in prepared pan and smooth the top.

Bake on the center oven rack for 35 to 45 minutes or until the top is golden and springs back when touched and a toothpick inserted in the center comes out clean.

Transfer to a cooling rack for 20 minutes. Run a knife around the edge of the pan to loosen the cake, remove the sides and cool completely. Dust with confectioners’ sugar just before serving.

 


Allison's Article:

Summer Comfort: What’s a Well-Thumbed "Old Farmer’s Almanac" Doing in My Kitchen?




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Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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