Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup milk
  • 1 ½ cups fresh cherries, pitted and halved
  • 2 cups fresh or frozen cherries, pitted and halved
  • ½ cup granulated sugar
  • 2 tbsp water
  • 1 tbsp lemon juice (optional)
  • 1 tsp cornstarch (optional for thickening)

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease the cake pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream the softened butter and sugar until light and fluffy.
  4. Mix in the eggs and vanilla extract, followed by alternating additions of dry ingredients and milk.
  5. Gently fold in the halved cherries.
  6. Pour the batter into the pan and smooth the top. Bake for 30-35 minutes or until a toothpick comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
  8. In a saucepan, combine cherries, sugar, water, and lemon juice. Cook over medium heat until cherries soften.
  9. If desired, whisk in cornstarch mixed with a little water until the mixture thickens slightly.
  10. Slice the cooled cake and serve with warm or chilled cherry compote on top.