- Easy
- 30 mins
- 45 mins
- 60 mins
- Average budget
Ingredients
- 1 1/2 lbs pitted fresh or frozen and thawed cherries, or use blueberries or apples or peaches
- 1 4 cup whole wheat flour, plus more for pan
- 2 sticks (16 tbsp) unsalted butter, softened, plus more for pan
- 1 cup sugar
- 3 tbsp creme de cassis (you can substitute with black currant jam or black currant Italian soda syrup)
- 1 tsp vanilla extract
- 1 egg
- 2 1 4 cups whole wheat flour
- 1 tbsp baking powder
- 3 4 tsp kosher salt
- 1 cup buttermilk
Preparation
Step 1
Preheat the oven to 400° F. Toss cherries with 1 4 cup flour in a bowl and set aside.
Step 2
Take a 13x17 baking sheet and grease it with butter. Dust with flour and set aside.
Step 3
In a large bowl, using a hand mixer on medium speed, beat together the butter, sugar, creme de cassis, and vanilla until pale and fluffy.
Step 4
Add egg, and beat until incorporated. Do not over-mix.
Step 5
In a medium bowl, whisk together the remaining 2 1/4 cups flour, baking powder, and salt.
Step 6
With the mixer running on low speed, add flour mixture alternating with buttermilk in 3 batches.
Step 7
Spoon batter into the buttered and floured baking pan and smooth evenly using an offset spatula.
Step 8
Check on your cherries – if too much liquid collected at the bottom, drain first. Sprinkle cherries over the top.
Step 9
Bake until cake is golden brown 40–50 minutes (It will depend on your oven)
Step 10
Cool the cake on a baking rack and then cut into squares. Serve at room temperature.