1⁄4 cup whole wheat flour, plus more for pan
2 sticks (16 tbsp) unsalted butter, softened, plus more for pan
1 cup sugar
3 tbsp black currant jam
1 tsp vanilla extract
1 egg
2 1⁄4 cups whole wheat flour
1 tbsp baking powder
3⁄4 tsp kosher salt
1 cup buttermilk
Method:
- Preheat the oven to 400° F. Toss cherries with 1⁄4 cup flour in a bowl and set aside.
- Take a 13×17 baking sheet and grease it with butter. Dust with flour and set aside.
- In a large bowl, using a hand mixer on medium speed, beat together the butter, sugar, black currant jam, and vanilla until pale and fluffy.
- Add egg, and beat until incorporated. Do not over-mix.
- In a medium bowl, whisk together the remaining 2 1/4 cups flour, baking powder, and salt.
- With the mixer running on low speed, add flour mixture alternating with buttermilk in 3 batches.
- Spoon batter into the buttered and floured baking pan and smooth evenly using an offset spatula.
- Check on your cherries – if too much liquid collected at the bottom, drain first. Sprinkle cherries over the top.
- Bake until cake is golden brown 40–50 minutes (It will depend on your oven)
- Cool the cake on a baking rack and then cut into squares. Serve at room temperature.
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