Vanilla Cherry Cake

Vanilla Cherry Cake

AuthorJulie

1 cup butter, at room temperature
2 cups sugar
1/4 cup canola or other vegetable oil
4 large eggs
1 tsp vanilla extract
1 tsp almond extract
grated zest of a lemon (optional)
3 3/4 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 cup milk
3 cups pitted, halved cherries

1

Preheat the oven to 325F.

2

In a large bowl, beat the butter and sugar until pale and light. Add the eggs one at a time, beating after each, then beat in the extracts and lemon zest.

3

Combine 3 1/2 cups of the flour with the baking powder and salt; add to the butter mixture in thirds, alternately with the milk. Toss the cherries with the remaining 1/4 cup flour and stir into the batter.

4

Pour into a well-greased 10-inch Bundt pan. Bake for 1 1/2 hours, or until golden and the top is springy to the touch. Let cool for a few minutes in the pan, then turn out onto wire rack to cool completely.

Ingredients

 1 cup butter, at room temperature
 2 cups sugar
 1/4 cup canola or other vegetable oil
 4 large eggs
 1 tsp vanilla extract
 1 tsp almond extract
 grated zest of a lemon (optional)
 3 3/4 cups all-purpose flour
 2 tsp baking powder
 1 tsp salt
 1 cup milk
 3 cups pitted, halved cherries

Directions

1

Preheat the oven to 325F.

2

In a large bowl, beat the butter and sugar until pale and light. Add the eggs one at a time, beating after each, then beat in the extracts and lemon zest.

3

Combine 3 1/2 cups of the flour with the baking powder and salt; add to the butter mixture in thirds, alternately with the milk. Toss the cherries with the remaining 1/4 cup flour and stir into the batter.

4

Pour into a well-greased 10-inch Bundt pan. Bake for 1 1/2 hours, or until golden and the top is springy to the touch. Let cool for a few minutes in the pan, then turn out onto wire rack to cool completely.

Vanilla Cherry Cake
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