Tuesday, June 18, 2013

Cherry Layer Cake

Yield: triple-layer, 8" round cake or approx 26-30 cupcakes

Ingredients
  • 3 c. cake flour
  • 1 t. baking soda
  • 1 t. baking powder
  • ½ t. salt
  • 1 c. salted butter, softened (2 sticks)
  • 1 ½ c. sugar
  • 2 eggs
  • 2 t. vanilla extract, clear
  • 1 t. almond extract
  • 1 c. buttermilk, cherry flavored*
  • 1 ½ c. fresh cherries, pitted, quartered
  • 2 T red food coloring

Instructions
  1. Preheat oven to 350°F. Prepare cake rounds with non-stick cooking spray or line cupcake tin with paper cupcake liners.
  2. Combine dry ingredients (flour, baking soda, baking powder, salt) in medium bowl; set aside.
  3. In large mixing bowl cream butter, add sugar until smooth. Add eggs one at a time, beat thoroughly after each addition then beat until fluffy.
  4. Add vanilla and almond extracts, mix well.
  5. Alternately add flour and buttermilk. Mix, until just combined.
  6. Stir in food coloring then cherries.
  7. Divide evenly among 8" rounds or fill cupcake tin 3/4 full - use an ice cream scoop.
  8. Bake cakes approx. 37- 42 minutes; bake cupcakes approx. 25 minutes.
  9. Cool cake rounds for 10 minutes before removing cake to cooling rack; remove cupcakes after allowing to cool 4-5 minutes.
  10. Batter does not rise significantly.
  11. Frost with Cherry Buttercream when completely cool.

*Substitute:  8 oz. cherry yogurt - batter will be thicker.  Add 10 minutes to baking time.

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