Nov 2, 2011

Vanilla Cake with Cherries and CreamRecipe from Weber's Real Grilling™ by Jamie Purviance

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Grocery List

Fresh Produce

  • 4 cup fresh cherries
  • 1 lemons

Oil and Spices

  • 0.33 cup canola oil
  • 0.25 tsp kosher salt
  • 2 tsp pure vanilla extract

Dairy

  • 8 fl oz heavy whipping cream
  • 3 large eggs
  • 1 tbsp unsalted butter
  • 4 fl oz whole milk

Other

  • 1.75 cup all-purpose flour
  • 2 tsp baking powder
  • 1.25 cup granulated sugar

Special Equipment

  • 9"-round cake pan (2" high)
  • electric stand mixer or hand mixer

Ingredients


  • 1 tablespoon unsalted butter
  • 1¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • ½ cup whole milk
  • ⅓ cup canola oil
  • 2 teaspoons pure vanilla extract

  • 2 pints ripe cherries, pitted and quartered
  • 4 tablespoons granulated sugar, divided
  • 1 tablespoon fresh lemon juice
  • 1 cup heavy whipping cream

Instructions

  1. Prepare the grill for indirect cooking over medium heat (about 350°F).
  2. Grease a 9-inch-round cake pan (2 inches high) with the butter. In a medium bowl sift the flour, baking powder, and salt.

  3. In the bowl of a stand mixer or using a hand-held mixer, whisk the sugar and eggs until the mixture is pale yellow in color, about 5 minutes. Add the milk, oil, and vanilla and whisk for 2 minutes more. Add the flour mixture and whisk until just combined, scraping down the sides of the bowl. Pour the cake batter into the cake pan. Spread with a spatula to even out, if necessary.
  4. Brush the cooking grates clean. Cook the cake over indirect medium heat, with the lid closed, for 20 minutes. Rotate the pan 90 degrees for even cooking. Continue to bake until a skewer inserted in the center comes out clean and there is no jiggle in the center of the cake, 15 to 20 minutes more. Let cool completely on a wire rack. Run a knife around the edge of the cake, making sure to run the tip along the bottom of the pan. Invert out of the skillet onto a board. Invert the cake again onto a serving platter.

  5. In a medium bowl mix the cherries, 2 tablespoons of sugar, and the lemon juice. Let sit at room temperature for 5 to 10 minutes. Meanwhile, whip the cream with the remaining 2 tablespoons of sugar to stiff peaks. Slice the cake and serve with the cherries and whipped cream on top.

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