Mistakes happen, and in the case of my book (s), there was a typo for the Farmer’s Market Cherry Cake recipe. Honestly, I don’t know how it got by me AND my editor, but it did and wasn’t corrected for my Vegan Baking Classics Book. So, being a stickler for accuracy I want to re post the recipe with the correct instructions. I truly apologize for the error and hope it didn’t cause too much confusion!
The recipe’s directions in the third paragraph say to remove the cake from the oven after 10 minutes. Then it says bake for an additional 25 minutes. Say what? Here’s how it should read:
Bake cake for 30-35 minutes until light golden brown, and an inserted cake tester comes out clean.
I love this cake only in the summer, when the cherries are perfectly ripe. It’s a breeze to pull together,and your kids can help pit the cherries. And please, do yourself a favor and invest in a cherry pitter if you don’t already have one. I love my OXO one, available at Bed Bath and Beyond, Target, etc.
Thanks for understanding, hope this helps and happy baking!!
DAIRY, EGG AND NUT FREE FARMER’S MARKET CHERRY CAKE
In a medium bowl, combine the flour, baking powder and salt with a wire whisk and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the tofu and sugar on medium-high speed until light and fluffy, about two minutes. Add the dairy free margarine, soy milk, vanilla, lemon juice and lemon zest, and mix well. Add the flour mixture, stirring with a spatula until just combined. Lightly fold in the cherries.
Preheat oven to 400 degrees, and spray a 9-inch springform pan with dairy-free baking spray. Transfer the batter to the prepared pan, and bake for 30-35 minutes or until light golden brown and an inserted cake tester comes out clean. Cool completely on wire rack and sprinkle with confectioners’ sugar if desired or a dollop of your favorite soy ice cream.