Fold in the cherries, then increase the mixer speed to MEDIUM and continue beating for 2 minutes. Beat in the pure vanilla extract, eggs and yogurt. Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. In a the bowl of your stand up mixer on medium speed beat the eggs and sugar and until light and … However, if you would like to glaze the cherry cake, the task cannot be easier. Bake for 30-35 minutes until a skewer pushed into the centre comes out clean. It will thicken as it cools. Cream the butter until light and fluffy. Add a pinch of salt and stir to combine. I’ve never frozen this cake, but I suppose you could. For an easier and faster option, you can sprinkle the cherry loaf cake with icing sugar just before serving. Ingredients. Hi Georgette. Stir constantly. Place the butter on the counter ahead of time to make sure it has the right consistency when ready to make the batter for the fresh cherry cake. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar until creamy for about 2-3 minutes. I think they would be way too many and would make the cake too sweet and dry. In a large mixing bowl beat butter on medium speed until super creamy, about 2-3 minutes. In the bowl of a mini food processor, combine the mint and sugar. The buttercream should be higher around the edges that it holds the cherry filling inside the cake. Combine the flour and butter mixture; mix for 2-3 minutes until well blended and thick. In a mixing bowl with an electric mixer, beat 6 tablespoons of butter and 3/4 cup granulated sugar until light and fluffy, about 4 minutes. In the future I will add more sugar and a bit of water to the cherries while they re mascerating producing more juice for the shortcakes. To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! The baking time greatly depends on your oven, so make sure you check regularly. Send us your pretty designs and creations and tag #cookmerecipes in your pictures and posts on your social media pages! https://www.tasteofhome.com/recipes/sweet-cherry-upside-down-cake The remaining ingredients are all common baking ingredients, that don’t need more words today: unsalted butter, granulated sugar, vanilla extract, all-purpose flour and baking powder. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends. Your thoughts on using Glaced cherries….. Hi Buki. But I’ve never tried it. The cherry loaf cake keeps well for a few days at room temperature, it will still be moist and irresistible. To make the topping, tip all the ingredients into a bowl. Weigh the requested quantity and enjoy the rest of the cherries fresh. Spoon over cherries. You can optionally upload your own image along with a review, Grilled Ancho Chicken Breasts with Apricot Salsa. Mix shortly into the butter mixture. New! Bake until a toothpick inserted in center comes out clean, 35-40 minutes. And lots of frozen cherries. The buttercream should be creamy and fluffy but firm enough to spread. I added exactly 3 tbsp. Rub in the butter with your fingers to make a … If you try it with canned cherries make sure that the you drain the fruit well and you could pat them dry with some kitchen paper as well. Would you like any nuts in the recipe? The remaining ingredients are all common baking ingredients, that don’t need more words today: unsalted butter, granulated sugar, vanilla extract, all-purpose flour and baking powder.