This is delicious served warm with a light dusting of powdered sugar, but can be served at room temperature. It's a grown-up, not-too-sweet, and just boozy enough cake.
Tartouillat (Cherry and Rum Cake)
About This Recipe
|Yield:||8 to 10|
|Active time:||30 minutes|
|Total time:||2 hours|
|Special equipment:||9-inch springform pan, foil, sifter, cooling rack|
|This recipe appears in:||Let Them Eat: Tartouillat (Cherry and Rum Cake)|
- 2 tablespoons unsalted butter, softened
- 1 pound cherries, pitted
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3 large eggs, beaten
- 1 cup sugar
- 1/4 cup dark rum
- 4 ounces (1 stick) unsalted butter, melted and cooled
- 1/2 cup milk
- 2 teaspoons pure vanilla extract
- 3 tablespoons confectioners’ sugar
Adjust oven rack to middle position and preheat oven to 400°F. Line outside of springform pan with foil. Grease with 2 tablespoons softened butter. Arrange cherries in single layer in bottom of pan.
Sift flour, baking powder, and salt into large mixing bowl.
Whisk eggs and sugar in separate large mixing bowl until mixture is thick and pale in color, about 2 minutes. Whisk in rum, melted butter, milk, and vanilla.
Make well in center of flour mixture and pour in egg mixture. Stir together just until combined.
Scrape batter into prepared pan and bake until cake tester inserted in center of cake comes out clean, 35 to 45 minutes. Transfer cake to cooling rack and cool in pan about 15 minutes. Release springform and cool about 30 minutes. Dust with confectioners’ sugar. Serve warm.