Sweet Cherry Cake

I had a bunch of sweet cherries that I needed to use up, but I just made a pie last weekend. I remember this yummy rhubarb buttermilk cake that I made a while ago, so that was my inspiration for this.

Do not be intimidated by this cake - it's actually super simple to make.

Ingredients:

• 1/4 C. unsalted butter (half a stick), melted
• 1/4 C. brown sugar
• 2-3 C. pitted, chopped sweet cherries

• 1 1/2 C. AP flour
• 2 tsp. baking powder
• 1/4 tsp. salt

• 1/2 C. unsalted butter (1 stick), at room temperature
• 1 C. sugar
• 1 tsp. vanilla
• 2 eggs
• 1/2 C. milk

Butter the sides of a round cake pan. Whisk together the melted butter and brown sugar until combined. Pour evenly into the bottom of the cake pan. Sprinkle the cherries on top of the butter/sugar mixture.

In a small bowl, combine the flour, baking powder, and salt. Use an electric mixer to beat the butter and sugar until fluffy. Add the vanilla and eggs and mix until combined. Add half the flour mixture and mix until combined, being sure to scrape down the sides of the bowl. Add the milk and mix until combined. Add the remaining flour mixture and mix until combined. Pour the batter over top of the cherries.

Bake at 350 for about 50 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack for 20 minutes. Run a knife around the edges of the pan. Invert the pan on a serving plate and allow to stand for 5 minutes. Slowly remove the pan and you should have a beautiful cake.

Serve plain, or with sweetened whipped cream or vanilla ice cream.