1 cup granulated sugar
3 cups pitted fresh sweet cherries or thawed, drained frozen cherries
1 cup all-purpose (plain) flour
1 teaspoon baking powder
Pinch of salt
4 large eggs
1 3/4 cups half-and-half
2 teaspoons pure vanilla extract
Grated zest of 1 lemon
Confectioners’ sugar for dusting
Preheat the oven to 425 degrees. Butter a 9-by-13-inch baking dish. Place the baking dish on a baking sheet. Sprinkle the bottom of the dish with 2 tablespoons of the granulated sugar. Spread the cherries in the bottom of the dish and bake for 10 minutes. Do not drain. Set aside.
While the cherries are cooking, in a bowl, whisk together the flour, baking powder and salt. In a large bowl, using an electric mixer on medium speed, beat the eggs with 3/4 cup of the granulated sugar until blended, about 1 minute. Add the flour mixture in 2 additions, alternating with the half-and-half in 1 addition. Add the vanilla and lemon zest and stir to combine.
Pour the batter over the cherries. Sprinkle with the remaining 2 tablespoons granulated sugar. Bake until puffed and golden brown, 30-35 minutes. Transfer to a wire rack to cool slightly. Using a fine-mesh sieve, dust the top with confectioners’ sugar and serve immediately. Serves 8.
To make: 20 minutes
To bake: 30 minutes
Per serving: 304 calories; 9 g fat (5 g saturated fat; 27 percent calories from fat); 49 g carbohydrates; 126 mg cholesterol; 114 mg sodium; 7 g protein; 2 g fiber.
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