Cherry Cake Recipe
Ingredients:
- 1 tablespoon black tea powder
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup canned cherry pie filling (with liquid)
- 1 cup fresh cherries, pitted and halved (optional)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup powdered sugar, for dusting (optional)
Instructions:
Prepare the Black Tea:
- Brew the black tea powder in 1/2 cup of hot water. Allow the tea to steep for 3-4 minutes, then strain and let it cool.
Make the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and the cooled black tea.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the Cherries:
- Gently fold in the canned cherry pie filling and the fresh cherries (if using).
Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- If desired, dust the cooled cake with powdered sugar before serving.
- Enjoy your Cherry Cake with a subtle hint of black tea flavor, perfect for a dessert or a special treat.