Easy Cherry Cake

Ingredients

• 300g (2½ cups) all purpose flour 
• 2½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 150g (¾ cup) sugar 
• 1 cup glacé cherries, thinly sliced 
• 1 cup buttermilk
• 2 eggs
• 115g (1 stick, ½ cup) unsalted butter melted
• 1 teaspoon confectioners’ (icing) sugar to sprinkle on top

Instructions

1. Preheat the oven to 350ºF (180ºC) ten minutes before using. Grease an 8 or 8½ inch (20 or  21.5 cm) round spring form pan and line the base with parchment.
2. Sift or whisk the flour, baking powder, baking soda, salt and sugar into a large bowl. Stir in the glacé cherries. Make a well in the centre of the flour.
3. In separate medium bowl, whisk together the  buttermilk, eggs and butter. Pour the egg mixture into the well and stir gently until everything is combined. Spoon the batter into the prepared baking pan and level the top. Set aside for ten minutes then bake 50-60 minutes or until light golden on top and  a skewer inserted in the centre comes out clean.
4. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note

• Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 350°F (180°C) for 50 minutes. 
• I used an 8½ inch (21.5cm) round springform  pan.

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