Cherry Plumcake
One cherry leads to another, you know... The addition of cherries to an already great plumcake, is just what you need to give an extra touch of color and flavor to this tasty and fragrant dessert or breakfast treat.
Ingredients
- 3/4 cup sugar
- 1 1/4 cups flour all purpose
- 3 Eggs
- 1/3 cup potato starch you can use cornstarch, but I have never used it
- 11 oz Pitted fresh cherries
- 3 teaspoons baking powder
- 1 pinch of Salt
- 1 tablespoon vanilla extract
- 3/4 cup Olive Oil or Butter
- extra flour to flour the cherries
Instructions
- Preheat our oven to 325F.
- Line a loaf pan with parchment paper, set aside.
- Prepare the cherries first by removing the stems, wash and dry them, and take the seeds out.
- Place the sugar in a bowl of a standup mixer together with the Oil and vanilla extract and mix with the whisk.
- Add the eggs in and a pinch of salt, and continue to mix until everything is well blended.
- In a separate bowl, add the flour, baking powder and starch.
- Sift into the wet ingredients and mix until everything is mixed.
- In a large plate, add the cherries and sprinkle them with flour. Mix the cherries to coat them with flour. Shake off any excess flour, set aside.
- Pour half of the batter into the prepared loaf pan, top with the cherries, and then top the cherries with the other half of the batter.
- You can decorate the top with a few extra cherries.
- Bake for about 70-80 minutes. Test it with a toothpick to see if the toothpick comes out clean.
- Remove from the oven, and let it cool for a few minutes, then remove the cake from the pan and allow it to cool completely.