Today I made a White Chocolate Cherry Cake.
It’s a simple but delicous cake, good for breakfast accompanied by a steaming cup of cherry flavored coffee.
The cake is flavorful, dense and golden. It’s a good cake to take on a picnic or potluck as it travels well. You can make it ahead of time, keep it wrapped in the fridge, then take it to room temperature before serving. Dust it with a little powdered sugar and add a few fresh cherries on top to make it pretty!
Why not bake 2 white chocolate cakes? That way you can share. I like to cut wedges of cake, place them on a paper plate, cover with plastic wrap and bring them to a neighbor, sick friend, the UPS man, doctor, my handyman. It’s so gratifying to see the look on their face when gifted with a fresh baked cake.
BAKE. SHARE. LOVE.
White Chocolate Cherry Cake
Ingredients
- 2 cups Montmorency cherries, pitted
- 2 cups flour
- 1 cup sugar
- 1 stick unsalted Land O Lakes butter, room temperature
- 1 large egg, room temperature
- 2 teaspoons baking powder
- 3/4 teaspoon Kosher salt
- 1/4 cup buttermilk
- 1/2 cup heavy cream
- 1/2 Tablespoon Pipka's Vanilla Extract
- Turbinado sugar, for sprinkling on top of the cake.
Instructions
- Turn the oven to 350. Butter and flour a 9" spring form pan or a 9" cake pan.
- In a separate bowl, sift the flour and baking powder. Set aside.
- In a measuring cup, mix together the buttermilk, cream and vanilla. Set aside.
- In an electric mixer with a paddle attachment, beat the butter until soft and fluffy. Add the egg and beat until combined. Add the flour mixture to the batter, alternately with the milk mixture, in three additions.
- Gently fold in the white chocolate chips.
- Spoon the batter (it will be thick) into the prepared pan. Smooth the top and place the pitted cherries on top, gently pushing them into the batter. Sprinkle the top of the cake with turbinado sugar.
- Bake for 50 minutes - 1 hour or until a toothpick in center comes clean. Cool on a wire rack. If using a spring form pan, let the cake cook for about 10 minutes and remove the sides of the pan. If using a cake pan, let the cake cook about 15 minutes, carefully cut around the sides and continue to cool.
Notes:
- If using a spring form pan, place the cake on a baking sheet while it's in the oven,
- Change it up: Use semi-sweet chocolate chips instead of white chocolate chips. Or, omit chocolate altogether and add 1Tablespoon lemon zest.
- You can use dried tart Montmorency cherries if fresh cherries aren't available. Either chop them into smaller pieces or use them whole and fold them into the batter. They are also great in cookies!
