Homemade Fresh Cherry Cake

Ingredients

• 2 cups fresh cherries pitted
• 1¼ cups + 2 tablespoons flour ((172 grams total, if you double the recipe then double this amount))
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• ¾ cup granulated sugar (divided)
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• ¼ cup vegetable oil (I use corn or sunflower oil)
• ½ cup regular yogurt (room temperature)
• ¼ cup milk (room temperature)
• 1-2 cups cream heavy, whole, or whipping cream with at least 30% fat content whipped
• 10-12 cherries (whole)
• 2-3 ounces chocolate (melted)

Steps

1. 1

   Pre-heat oven to 350F (180C), grease and flour an 8 inch/ 20 cm cake pan (springform pan is the best if you have it).

2. 2

   In a medium bowl whisk together flour, baking powder and baking soda.

3. 3

   In a large bowl beat on medium speed the egg, yolk and ½ cup + 3 tablespoons sugar until light and fluffy, (approximately 2-3 minutes), add the zest and vanilla beat for one minute, then slowly add the oil and continue beating.  Add the yogurt and milk and beat on low speed to combine,  add the flour a third at a time, beating on low and scraping the bowl after each addition just until smooth.

4. 4

   Fold half the pitted cherries* into the batter then pour into the prepared cake pan, top with remaining cherries, press down lightly with a spatula. Sprinkle with 1 tablespoon of granulated sugar. Bake for approximately 40-45 minutes or until golden and done. Test for doneness with a toothpick. Let cool 15-20 minutes in the pan then move to a wire rack to cool completely.

5. 5

   Dust with powdered sugar, and top each slice with a dollop of whipped cream and chocolate dipped cherries if desired.  Enjoy!