I had seen this post, a raspberry buttermilk cake from the June issue of Gourmet, and decided that it would be the perfect recipe to adapt to sour cherries, and I had just enough fruit for the cake.My first step was the pit my cherries. My favorite local cookware shop was out of cherry pitters, but they gave me some great advice - a piping tip will work just as well! I used my #4 Ateco:
Then, on to the cake. This was a straightforward creaming of butter, sugar, eggs following by alternating additions of flour and buttermilk:
Once the batter was done I poured it into a single cake pan, dotted the top with chopped cherries and sprinkled the cherries with sugar:
And after a quick 25 minutes in the oven, yum!
Then, on to the cake. This was a straightforward creaming of butter, sugar, eggs following by alternating additions of flour and buttermilk:
Once the batter was done I poured it into a single cake pan, dotted the top with chopped cherries and sprinkled the cherries with sugar:
And after a quick 25 minutes in the oven, yum!
*any vegans out there can check out a great vegan adaptation of this recipe here.
