Sour Cream Cherry Cake
250g butter, softened
1 1/2 cups caster sugar
1 teaspoon vanilla extract
3 eggs, room temperature
300g carton sour cream
2 1/3 cups self-raising flour
350g cherries, stalks removed, pitted
1 Tablespoon icing sugar
1 teaspoon ground cinnamon
1. Preheat oven to 170c. Grease and line a 5cm deep, 22.5cm x 28cm (base) cake pan with baking paper.
2. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add sour cream. Mix well.
3. Sift flour over butter mixture. Mix until well combined. Spread cake mixture into prepared pan. Arrange cherries over cake, gently press into batter. Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Stand for 20 minutes in pan before carefully lifting onto a wire rack.
4. While cake is still warm, combine icing sugar and cinnamon. Sift over cake. Allow to cool before serving.