Sweet Cherry Buttermilk Cake
My diabetic grandpa has a terrible sweet tooth. Each time my grandma is out of the house, he looks at me conspiratorially, the wrinkles around his eyes getting even deeper as his face breaks into a coy smile. He winks at me, nodding head towards the forbidden snack drawer and asking, “how about we have a cup of coffee with a little something sweet?”
Sweet cherry buttermilk cake is the perfect healthy dessert: light and flavorful, easy to make, and nutrient rich. Served with a dollop of yogurt and sweetened with plant-based stevia, it’s the perfect solution for when you need a sweet bite.
I agree each time, knowing that I can always find a sugar-free chocolate or a piece of stevia-sweetened sweet cherry buttermilk cake for
This cake is the perfect compromise between a guilty treat and a healthy meal: sweetened naturally by the bursts of dark cherries and a small amount of stevia, the usual empty white flour replaced by a nutrient-dense mix of gluten-free flours (I make my own mix from brown rice, white rice, potato starch and millet flours, but your favourite store-bought mix will do just fine), it’s a nutrient powerhouse that is a healthy snack that feels like a forbidden pleasure.
So go ahead grandpa, indulge yourself.
Sweet Cherry Buttermilk Cake
PREP TIME: 15 mins
COOK TIME: 45 mins
- 1 cup gluten-free flour mix
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 stick unsalted butter, softened
- 12 heaped teaspoons Stevia powder (the little spoon that comes in the jar, not a regular spoon)
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 1/2 cup well-shaken buttermilk
- 1 cup frozen sweet cherries, plus another cup for serving
- Yogurt, optional
- Preheat oven to 400F. Butter and flour a bundt cake pan or a 9-inch round cake pan.
- In a large bowl, whisk together dry ingredients, mixing well to combine.
- Using an electric mixer of a whisk, beat butter, gradually adding the stevia until it is light in colour and flufffy. Add in vanilla and egg, beating well.
- Continuing to beat at a low speed, add flour mixture in 3 batches, alternating with buttermilk and beginning and ending with flour. Mix until just combined. Fold in 1 cup cherries. Spoon mixture into prepared cake pan, evening the top.
- Bake for 25-30 minutes until golden and firm in the centre. Remove from oven. Cool in pan 10 minutes, then turn out onto a rack and cool 10 to 15 minutes more. Invert onto a plate.
- Serve with more cherries around the cake and piled in the centre, and a dollop of yogurt on each plate.
Ksenia Prints is a freelance writer and food blogger, photographer, and recipe developer for At the Immigrant’s Table. Ksenia speaks four languages, calls three cities ‘home’, defines herself through two cultures, and is proud to own only one cat. Follow her exploits in the kitchen and beyond at @immigrantstable.