Cherry teacake with vanilla sugar

  • 1 hr 20 mins cooking
  • Serves 10
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Cherry teacake with vanilla sugar
  • 200 gram (6½ ounces) butter, softened
  • 3/4 cup (150g) firmly packed light brown sugar
  • 2 teaspoon vanilla extract
  • 2 eggs
  • 2 cup (300g) self-raising flour
  • 2/3 cup (160ml) buttermilk
  • 425 gram (13½ ounces) canned pitted black cherries in syrup, drained
  • 30 gram (1 ounce) butter, melted
  • 1 vanilla bean
  • 1/2 cup (110g) white (granulated) sugar


Cherry teacake with vanilla sugar
  • 1
    Preheat oven to 180°C 160°C fan forced). Grease a deep 22cm (9-inch) round cake pan, line base and side with baking paper.
  • 2
    Beat softened butter, sugar and extract in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour and buttermilk, in two batches. Spread mixture into pan, top with cherries.
  • 3
    Bake teacake about 1 hour. Stand in pan 10 minutes, turn, top-side up, onto a wire rack.
  • 4
    Meanwhile, make vanilla sugar.
  • 5
    Brush warm teacake with melted butter, sprinkle with reserved vanilla sugar. Serve warm.


VANILLA SUGAR Split vanilla bean in half lengthways; scrape seeds into blender or processor. Add sugar; process until fine. Reserve 2 tablespoons for this recipe; store unused sugar in an airtight container for another use. This teacake is best eaten the day it is made.