Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar, plus extra for the pan
- 2 (14.5 ounce) cans pitted sweet cherries, drained
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat oven to 350°F (175°C). Butter a 9-inch round cake pan and sprinkle with sugar; tap out excess.
- In a small saucepan, melt 1/2 cup butter. Stir in 1 cup sugar until combined. Pour this mixture into prepared pan.
- Arrange drained cherries evenly over the sugar-butter mixture in the pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, whisk together milk, vanilla, and egg.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Pour batter evenly over the cherries.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes.
- Invert the cake onto a serving plate.
- Serve warm or at room temperature.
Notes
- For a richer flavor, use brown sugar in the topping.
- You can substitute fresh cherries for canned, but you may need to adjust baking time.
- Serve with a scoop of vanilla ice cream or whipped cream for extra indulgence.
- Prep Time: PT20M
- Cook Time: PT40M
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 50g
- Protein: 4g