Vanilla Cake with Cherries and Cream
1 tablespoon unsalted butter
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup granulated sugar
3 large eggs, at room temperature
1/2 cup whole milk
1/3 cup canola oil
2 teaspoons pure vanilla extract
2 pints ripe cherries, pitted and quartered
4 tablespoons granulated sugar, divided
1 tablespoon fresh lemon juice
1 cup heavy cream
1. Grease a 9-inch cake pan (2 inches high) with the butter. In a medium bowl, sift together the flour, baking powder, and salt.
2. In the bowl of a stand mixer or using a hand-held mixer, whisk the sugar and eggs until the mixture is pale yellow in color, about 5 minutes. Add the milk, oil, and vanilla and whisk for 2 minutes more. Add the flour mixture and whisk until just combined, scraping down the sides of the bowl. Pour the cake batter into the cake pan. Spread with a spatula to even out, if necessary.
3. Cook over indirect medium heat (about 350°F), with the lid closed, for 20 minutes. Rotate the pan 90 degrees for even cooking. Continue to bake until a skewer inserted in the center comes out clean and there is no jiggle in the center of the cake, 15 to 20 minutes more. Let cool completely on a wire rack. Run a knife around the edge of the cake, making sure to run the tip along the bottom of the pan. Invert out of the skillet onto a board. Invert the cake again onto a serving platter.
4. In a medium bowl mix the cherries, 2 tablespoons of sugar, and the lemon juice. Allow to sit at room temperature for 5 to 10 minutes. Meanwhile whip the cream with the remaining 2 tablespoons of sugar to stiff peaks. Slice the cake and serve with the cherries and whipped cream on top.
From Weber’s Real Grilling™
by Jamie Purviance