Had some cherries leftover so made a simple cake. Unlike the cherry brownies, used fresh (not roasted) cherries – which worked well. Not really sure the roasting did anything in the brownies so would prob not bother next time…
Used this recipe:
- 6 tablespoons unsalted butter
- 200 grams all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 200 grams granulated sugar
- 2 tablespoons raw sugar
- 1 extra large egg
- 1/2 cup (118 ml) milk
- 1 teaspoon (5 ml) vanilla extract
- Slightly less than 1 pound pitted cherries, cut in half
Washed, destemmed, pitted, and cut the cherries in half.
Mixed the sugar and butter. Would have been better to use room temp butter.
Added salt, milk, eggs, and vanilla.
Next time, will mix the egg first. Because the milk, vanilla, and egg are all cold, the butter just lumped together and the milk sloshed. It was a bit of a lumpy mess.
Added the flour and baking powder.
Poured in an 8” by 8” pan lined with parchment.
Scattered the cherries on top and poked them a bit into the batter. Which was not necessary – like a buckle, the batter rises around the fruit. Pushing them made the fruit sink too much.
Sprinkled on the raw sugar.
Baked at 325 for about 55 mins.
Zo thought it looked good.
Whipped cream made it better.