Wednesday, August 25, 2010

Vanilla Cake with Cherries and Cream

One of the places I get a weekly email of recipes from is Weber, and I finally got around to fixing one of them the other day. The sad part is, I didn't get to this on the grill as it says, mainly because we were experiencing triple digit temperatures that day and i was not about to go stand around a hot grill. Overall the recipe was great, every part was delicious and I can't wait for a cooler day to try it on the grill.

1 tbsp unsalted butter
1-3/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp kosher salt
1 cup granulated sugar
3 large eggs, at room temperature
1/2 cup whole milk
1/3 cup canola oil
2 tsp pure vanilla extract

2 pints ripe cherries, pitted and quartered
4 tbsp granulated sugar, divided
1 tbsp fresh lemon juice
1 cup heavy cream

1.  Prepare the grill for indirect cooking over medium heat (about 350F). 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 and spread with a spatula to even out the batter.

3. Cook over indirect medium heat, 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 combine the cherries, 2 tbsp of the sugar, and the lemon juice. Allow to sit at room temperature for 5 to 10 minutes. Meanwhile, in a medium bowl add the cream and the remaining 2 tbsp of sugar, whip to stiff peaks. slice the cake and serve with the cherries and whipped cream on top.

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