Cherry buttermilk cake

Name: Cherry buttermilk cake
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 12
Ingredients: some soft butter; 100 g soft butter; 1 pck. Vanilla sugar; 200 g Sugar; 2 TABLESPOONS Sugar; 1 Organic Orange; 7-10 Tbsp Salt; 1 Egg (Gr. M); 180 g Flour; 1,5 Tsp Baking Powder; 120 ml Buttermilk; 200 g Frozen cherries; 1 TEASPOON Cornstarch; 7-10 Tbsp Icing sugar; 7-10 Tbsp Aluminium foil

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

One cake, two seducers: the sensationally loose dough with the orange aroma and the sugar crust on top

COOK TIME
75 mins

TOTAL TIME
135 mins

Ingredients

Servings: 12

some soft butter
100 g soft butter
1 pck. Vanilla sugar
200 g Sugar
2 TABLESPOONS Sugar
1 Organic Orange
7-10 Tbsp Salt
1 Egg (Gr. M)
180 g Flour
1,5 Tsp Baking Powder
120 ml Buttermilk
200 g Frozen cherries
1 TEASPOON Cornstarch
7-10 Tbsp Icing sugar
7-10 Tbsp Aluminium foil

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease the springform pan (26 cm Ø). Mix 100 g butter, vanilla sugar, 200 g sugar, orange zest and 1 pinch of salt with the whisk of the mixer for about 2 minutes. Add the egg and continue stirring for about 1 minute. Mix flour with baking powder and stir in alternately with buttermilk.
2
Smooth the dough in the form. Mix the frozen cherries with starch and spread on the dough. Sprinkle 2 tablespoons of sugar over the cake. Bake in a hot oven for 50-60 minutes, covering with foil after about 40 minutes if necessary.
3
Take out the cake, let it cool down and carefully remove from the mould. Dust with icing sugar as desired.
4
Before baking, mix the sugar with 1 teaspoon of cinnamon for sprinkling.