What you need
Recipe adapted from The Provence cookbook by Patricia Wells
Cherries: 4 cups (About 40 cherries)
All purpose flour: 1 cup (I used unbleached king Arthur All purpose flour)
Whole wheat flour: ½ cup (I used King Arthur premium whole wheat flour)
Baking powder: 1 teaspoon (I used Aluminum free)
Baking soda: ½ teaspoon
Salt: ¼ teaspoon
Eggs: 2 no
Sugar: ¾ cup
Butter: 3 tablespoons (melted and cooled)
Canola oil: ¼ cup
Milk: 1/3 cup
Vanilla extract: 1 teaspoon
Cinnamon: 1 teaspoon
Lemon zest: 1 teaspoon
How I made
Pre heat oven to 350 degree Fahrenheit and lightly oil and line the bottom with parchment paper on a 9 inch cake pan and set aside.
Wash and dry the cherries using a paper towel, remove the stems and seeds and cut into half. Set aside cut 15 cherries (to be placed on the top of the cake during baking). Remaining cherries cut again into two pieces resulting 4 pieces from each cherry and set aside.
In a large bowl sift, all-purpose flour, whole wheat flour, baking soda, baking powder, salt and cinnamon and set aside.
In the bowl of Kitchen aid stand mixer, with the paddle attachment, beat the eggs and sugar until thick and lemon colored for about 3 minutes. To this add the melted cooled butter, milk, Vanilla and lemon zest and beat until just incorporated. Add the flour mixture and stir until everything gets incorporated. Gently fold in pitted and cut cherries (but not the 15 cherries that have halved for the top of the cake). Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake for 17 minutes then remove from oven. Quickly arrange the remaining cherries, cut side down, on the top of the cake.
Return the cake to the oven and bake for a further 20 minutes or until golden brown and a toothpick inserted into the cake portion comes out clean.
Remove from oven and place on a wire rack to cool slightly.
Serve warm or at room temperature. Enjoy.
Preparation time: 1 hour
Yield; 10 servings
Will you make it again: Yes I will