When I was in Singapore last week, most of the supermarkets were selling cherries, blueberries, nectarines, plums, etc. I loves all these fruits compare to our local fruits which are more to heating in their properties (likes durian, rambutan, langsat, mangosteen, etc). I would usually buy if it were comparatively cheap even if I don't have anything in mind what to do with them first. Fruits can be kept frozen in the freezer for months and be taken out to cook or bake if you stumble any recipes you had in mind later on. They will be just like fresh ones!
Cherry Buttermilk Bundt cake
Ingredients
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 250g sugar
- 170g unsalted butter, room temperature
- 3 large eggs
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 3/4 cup buttermilk
- 1 cup of fresh cherries, pitted and cut into quarters or halve
- Icing sugar
Preheat oven to 180°C.
Butter and flour 10" Bundt pan.
Combine and sift flour, baking powder, and salt in medium bowl.
Using electric mixer, beat sugar and butter in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in lemon zest and vanilla.
Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions (F M F M F). Fold in cherries.
Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour.
Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.) Transfer cake to plate, sift powdered sugar over, and serve.
Looks delicious, isn't it? Let's cut the cake.
Care to join me for a slice and a cup of tea? It is really delicious, you know. Sad... I am munching here
alone.
Anyone for a slice?