A Recipe For Success

Every now and then, I need to indulge my pain days with something designed to make me feel better and sometimes, that’s food. I want to share a recipe with you today that gets great reviews whenever I make it. I baked an extra one of these Cherry Cakes and gave it to a dear friend, who shared it with her co-workers and they all raved about it!!

I hope you enjoy it as much as I do!!

Cherry Vanilla Cake

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Ingredients:

  • 6 tablespoons (85 grams) unsalted butter, at room temperature, plus extra for pie plate
  • 1 1/2 cups (188 grams) all-purpose flour 
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
  • 1 large egg
  • 1/2 cup (118 ml) milk
  • 1 teaspoon (5 ml) vanilla extract
  • 1 pound (450 grams) cherries, pitted and halved

Process:

Preheat oven to 350°F (180°C).

Butter a 10-inch pie pan or 9-inch deep-dish pie pan (what I used). 

Whisk flour, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth. Pour into prepared pie plate. Arrange cherries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over cherries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey cherries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with fresh whipped cream or ice cream.

Cake can be stored at room temperature for up to 2 days, loosely covered, but good luck with that. This cake also freezes well. Store in an air tight container and bring to room temperature before eating. 

Note: I like to heat my slice of cake before adding whipped cream or ice cream. Fifteen to twenty seconds in the microwave is usually sufficient. Enjoy!!

There is always hope!

About LadyPamelaRosehttps://pamelajessen.comWelcome! This blog is my life with Chronic Pain, Chronic Fatigue Syndrome, and living with Invisible Illness, including Fibromyalgia, Osteoarthritis, D.I.S.H., Hip Replacement, Trigeminal Neuralgia, Myofascial Pain, Diabetes Type 2 (on Insulin), Gastroparesis, Hypothyroidism and Bipolar Disorder. Despite this, I am also a volunteer with Patient Voices Network - an organization in British Columbia that allows everyday people to have a voice in how healthcare is delivered in our province. I also volunteer with Island Health in a similar role. I want people to know they can have a say in BC's Health Care and that voice can be in any number of different ways. It's important for our voices to be heard and I love to talk about how that works!

6 thoughts on “A Recipe For Success

  1. Oooo this looks good! And it doesn’t sound as challenging as I had expected it to be (considering I’m an awful baker!) I’m glad your friend and co-workers loved the recipe so much too! 🙂
    x

    Like

  2. Yum, I may have to experiment with a vegan version. I made some simple stewed rhubarb(from the garden – yay!) tonight. Delicious all by itself but next time I definitely have to do a rhubarb crisp.

    Like

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