Ingredients
Scale
- 1 ½ cups flour
- 2 tablespoons sumac
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 stick (8 tablespoons) butter, softened
- 1 cup sugar
- 1 egg
- ¾ cup buttermilk
- 1 teaspoon vanilla
- 1 lb cherries, pitted and halved
Bourbon glaze:
- ¾ cup powdered sugar
- 3 tablespoons bourbon
Instructions
- Preheat oven to 350. Butter a 10-inch springform pan and set aside.
- Whisk together flour, sumac, baking powder and salt in a small bowl. Set aside.
- In separate bowl, cream butter and sugar (hand mixers work for this!) until pale and fluffy.
- Mix together egg, buttermilk and vanilla and add to butter and sugar. Mix to combine.
- Add dry ingredients and combine. You want to incorporate all the flour, but don’t overmix!
- Pour batter (it will be a little thick - don’t worry) and spread into pan. Arrange cherries, cut side down, over the top. You want them to be in one layer, but a little overlap is okay. Whatever you can’t fit is now a snack!
- Put cake in oven and bake for 10 minutes, then lower heat to 325 and bake for 45-50 minutes until top of cake is lightly browned.
- Let cake cool before glazing.
- Make the glaze: Mix powdered sugar and bourbon until a smooth glaze forms. Pour or drizzle as much as you want over cake, and serve the rest on the side.
- Prep Time: 10 minutes
- Cook Time: 1 hour