Ingredients
Scale
Traditional
- 2 tablespoons unsalted butter for greasing the pan
- 1 pound cherries pitted, enough to cover the bottom of the pan
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon sea salt
- 3 large eggs
- 1 cup granulated sugar
- ¼ cup bourbon
- 1 stick unsalted butter, melted
- 1 tablespoon vanilla bean paste
- ½ cup milk (I used almond, use what you love)
Paleo
- 2 tablespoons grass fed tallow
- 1 pound cherries pitted, enough to cover the bottom of the pan
- 2 cups Paleo baking flour
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon kosher salt
- 3 large eggs
- 2/3 cup maple sugar
- ¼ cup bourbon (or more milk or orange juice)
- ½ cup olive oil
- 1 tablespoon vanilla extract
- ½ cup milk (I used almond, use what you love)
Instructions
- Preheat oven to 350 degrees F. Make the cake. Grease 9 inch round cake pan with the butter of tallow and arrange the cherries in a single layer circular pattern on the bottom.
- In a medium bowl, stir together the flour, leavening, and salt.
- In a large bowl, stir together the eggs, sugar/syrup, bourbon, butter/oil, and vanilla. Alternately add the flour mixture and milk to the egg mixture. Stir until just combined and pour over the cherries. Bake 50-60 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Serve warm or cool completely in the pan. Cake may be stored in an airtight container at room temperature for 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about 1 hour or in the microwave for 1 minute.
Notes
Recipe adapted from Serious Eats
- Prep Time: 20 minutes
- Cook Time: 1 hour