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Cherry Vanilla Tea Cake

Yield: 10 or more servings
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• â…› teaspoon nutmeg
• ½ cup (1 stick) unsalted butter, at room temperature
• 1 cup sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• â…” cup sour cream
• ½ teaspoon grated lemon zest
• 1 cup fresh cherries, pitted and halved
• confectioners’ sugar

Lightly butter a 9-inch springform pan and dust it with flour, knocking out the excess. Set aside. Preheat the oven to 350°F. Sift the flour, baking powder, baking soda, salt, and nutmeg into a medium bowl. Using an electric mixer on medium-high, cream the butter in a large bowl and gradually add the sugar, beating to blend. Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat to blend. Add half of the dry ingredients, then stir, or beat on low, to combine. Add the sour cream and lemon zest and stir or beat to blend, followed by the rest of the dry ingredients. When the batter is evenly mixed, fold in the cherries. Scrape the batter into the prepared pan and smooth the top with a spoon. Bake on the center oven rack for 35 to 40 minutes, until a tester inserted into the center comes out clean. Cool for 20 minutes. Remove the sides of the pan and sift the top of the cake liberally with confectioners’ sugar. Serve slightly warm or at room temperature.

For warm, summer afternoons try baking this light and delicious Cherry Vanilla Tea Cake as a tasty midday indulgence … then check out The Old Farmer’s ÃÛÌÒÁµÈË Everyday Baking cookbook for 117 more finger-licking-good sweets and treats!