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Just made the Cherry Vanilla Tea Cake. I used a glass 9" Pyrex Square Pan and greased it with shortening instead of the butter ... butter has a tendency to burn. I also added more cherries (pitted and halved) ... about 1-3/4 cups. I then increased the flour to 1-1/2 cups plus 2 tablespoons to compensate for the increased wetness in the batter due to the additional cherries. It baked in the oven for almost an hour until it got to the right doneness (toothpick inserted in comes out clean) and a dark golden brown. Dusted it with Confectioner's Sugar when it was served. I might dust it with European Vanilla Sugar the next time.
I am pretty picky when it comes to recipes and this one is definitely a keeper !!!! ABSOLUTELY DELICIOUS when served warm !!!
We are so happy to hear that you enjoyed it! Thanks for sharing!
Cherries are a healthy fruit; high in Beta-carotene; bioflavonoids and plant-melatonin;
Hi there -
Can you use a different pan? I don't have a springform pan. Bundt pan or a loaf pan? Thanks in advance for your help with this.
Best,
Annie
I'm going to make it in a bundt pan, simply because I'm too lazy to find my springform pan! I will watch the time, it make cook differently than in the springform, but I don't think it will affect the cake at all!