Vanilla Cherry Cake

Name: Vanilla Cherry Cake
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

AuthorJulie

Yields1 Serving

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

Preheat the oven to 325F.

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.

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.

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.

Categorybreakfast, cake, dessert

Ingredients