THE INGREDIENTS

• 1 tablespoon unsalted butter, softened
• 1¾ cup / 245 grams all-purpose/plain flour
• 2 teaspoons baking powder
• ¼ teaspoon kosher salt
• 1 cup / 200 grams granulated/caster sugar
• 3 large eggs, at room temperature
• ½ cup / 120 grams whole milk
• ⅓ cup / 80 milliliters canola/rapeseed oil
• 2 teaspoons pure vanilla extract
•  1 pound / 455 grams ripe cherries, pitted and quartered
• 4 tablespoons granulated/caster sugar, divided
• 1 tablespoon fresh lemon juice
• 1 cup / 240 milliliters heavy whipping cream

SPECIAL EQUIPMENT

• 9-inch/23-centimeter round cake pan (2 inches/5 centimeters high)
• electric stand mixer or hand mixer

Instructions

01 Prepare the grill for indirect cooking over medium heat (about 350°F/180ºC).

02 Grease a 9-inch/23-centimeter round cake pan (2 inches/5 centimeters high) with the butter. Line the bottom with a round of waxed/greaseproof paper. In a medium bowl sift the flour, baking powder, and salt.

03 In the bowl of a stand mixer with the whisk attachment or using a hand-held mixer, beat the sugar and eggs on high speed until the mixture is tripled in volume and pale yellow in color, 4 to 5 minutes. Mix the milk, oil, and vanilla together, pour into the bowl, and beat for 2 minutes more. With the mixer on low speed, add the flour mixture and mix until just combined, scraping down the sides of the bowl. Pour the cake batter into the cake pan and smooth the top with a spatula.

04 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 wooden toothpick 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 cake rack. Run a knife around the edge of the cake, making sure to reach down to the bottom of the pan. Invert out of the cake pan onto another wire rack or board and discard the paper. Invert the cake again onto a serving platter.

05 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.

Source: https://www.weber.com/