A classic and old-fashioned fruit-forward cake perfect for whipping up as a last-minute dessert or snack.
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Cherry Buckle
Ingredients
Makes 6 servings
- 4 tablespoons unsalted butter, room temperature, plus more for greasing baking dish
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- 1 Vital Farms Egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup milk
- 2 cups fresh cherries, stems and pits removed, or frozen, unthawed cherries
- 2 tablespoons demerara or raw sugar
Instructions
- Preheat the oven to 350 °F. Butter a 10-inch skillet or baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or large bowl using a hand mixer, combine the butter and sugar and beat on medium for about 1 minute, until the mixture is incorporated and light and fluffy. Scrape down the sides of the bowl.
- Add in the egg, vanilla and almond extracts and mix on medium again for a minute or so, until the egg has been thoroughly incorporated.
- Add in the dry ingredients and turn the mixer on low and mix until just mixed in.
- Transfer the batter to the buttered skilled and spread into an even layer. Spread the cherries evenly over the top and sprinkle with demerara sugar.
- Bake for about 30-35 minutes, until cake is puffed and golden and a toothpick inserted into the center comes out clean. Allow to cool then serve.
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