Sour Cherry Cake

Ingredients

• 1 pound (450 g) tart cherries, pitted
• ¾ cup (180 ml), plus 2 tablespoons (30 ml) sugar
• 2 tablespoons (30 ml) water
• 2 cups (480 ml) unbleached all-purpose flour
• 2 teaspoons (10 ml) baking powder
• ¼ teaspoon (1 ml) salt
• ½ cup (1 stick) unsalted butter, at room temperature, plus more for pan
• 3 large eggs, separated
• ½ teaspoon (2.5 ml) vanilla extract
• ½ cup (120 ml) milk
• ¼ teaspoon (1 ml) cream of tartar

Instructions

1. Heat the oven to 350° (175°C). Butter a 9-inch (23 cm) springform pan with 2-inch (5 cm)-high sides.
2. Combine the cherries, 1 tablespoon (15 ml) of the sugar, and the water in a large skillet and bring to a simmer over medium heat. Cook, stirring frequently, until the cherries are tender, about 10 minutes. Remove from heat.
3. In a medium bowl, whisk together the flour, baking powder, and salt.
4. Using an electric mixer, beat ¾ cup (180 ml) sugar and the butter in a large bowl until light and fluffy, about 1 minute. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla. In 3 additions, mix in the dry ingredients alternately with the milk, just until combined.
5. Using a clean bowl and beaters, beat the egg whites and cream of tarter to stiff, but not dry, peaks. With a rubber spatula, fold ¼ of the whites into the batter to lighten, then fold the remaining whites into the batter.
6. Pour the batter into the pan and cover the top with half of the cherries and half of their juice. Sprinkle the top of the batter with the remaining tablespoon sugar.
7. Bake the cake until golden and a tester inserted comes out clean, about 50 minutes. Remove from the oven and run a small knife around the edges of the cake to loosen. Let cool on a rack before serving with the reserved cherries.