A summer cake if there ever was one. Cherry fans will love this double layer of fruit in a light cake with crispy golden edges.
3/4 cup butter, softened plus a little extra to butter the cake pan
3/4 cup granulated sugar
1/2 cup brown sugar
1½ teaspoons Kirsch liqueur
3/4 cup plain Greek yogurt
1¾ cups unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
½ teaspoon cinnamon
pinch of salt
2 cups pitted, halved cherries
1 cup pitted whole cherries
Preheat the oven to 350 °F and butter a 10-inch springform pan.
Place the butter and sugar in the bowl of a stand mixer and cream together on high until fluffy.
Add in the eggs one at a time, scraping down the sides of the bowl and beating well between each addition.
Add the Kirsch liqueur and Greek yogurt and beat on high until incorporated.
Whisk the flour, baking powder, baking soda, salt and cinnamon in a small bowl and then add to the bowl of the stand mixer and beat on low until smooth.
Pour half the batter into the prepared springform pan and use a spatula to smooth to the outer edges of the pan.
Place half the cherries on the top, spreading to cover the surface. Spread the remaining batter and arrange the remaining cherries, cut side up on the top.
Place in the center of the oven and bake for 50-55 minutes or until the top is golden and the center is firm (when tested with a toothpick it should come out clean).
Remove from the oven and set on a rack to cool.
Enjoy with the whipped cream and additional whole cherries on the side.
Tip: the cake is even more delicious if you serve it still a bit warm from the oven.
Keywords: cherry cake