cherry plumcake

 



Cherries plum cake

(Mold: Length 7,28 inches – Width 3,34 inches – Height 2,55 inches)

Alomost a cup (100 gr). all-purpose flour , sifted
½ cup (100 gr.) granulated sugar
7.05 ounces (200 gr). sweet cherries from Vignola, pitted
½ cup (125 gr). plain, whole-milk yogurt
a little less (100 gr.) softened unsalted butter, cut into chunks
2 whole eggs
1 teaspoon baking powder
1 pinch of salt

Heat the oven to 350° F. (180°). Pit the cherries and cut into pieces. In a bowl beat butter and sugar til the dough comes creamy and smooth. Ever beating, fold eggs, yogurt and salt. Then, add sifted flour with baking powder. Grease and flour a plumcake tin and bake for 40 minutes or until the top becomes golden-brown. Let cool and serve.

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