Brown-Sugar Cherry Cakes
We used a standard muffin tin to make taller cakes, but you can use two jumbo muffin tins for shorter, wider ones; the directions and cooking time will be the same.
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for muffin tin
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup packed light-brown sugar, plus 2 tablespoons for topping
- 2 large eggs
- 2 tablespoons low-fat buttermilk
- 1/2 teaspoon vanilla extract
- 60 cherries (about 11 ounces), pitted
- Vanilla ice cream or whipped cream, for serving (optional)
Preheat oven to 350 degrees. Butter a 12-cup standard nonstick muffin tin. In a small bowl, whisk together flour, baking soda, and salt; set aside.
With an electric mixer, cream butter and 2/3 cup brown sugar until smooth, scraping down sides of bowl as needed. Add eggs, one at a time; beat until combined. Beat in buttermilk and vanilla, then flour mixture.
Spoon batter into prepared tin, filling cups about 1/3 full. Place 5 cherries on top of each; sprinkle with remaining 2 tablespoons sugar.
Bake until cakes are golden brown and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool 5 minutes in tin. Run a knife around edges; turn out of pan, cherry sides up. Serve warm, with ice cream, if desired.