Buttermilk Cake With Cherries And Walnuts

• 1 cup All-purpose Flour
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1/3 cups Olive Oil
• 1/2 cups Buttermilk, Room Temperature
• 1/2 cups Plus 1 Teaspoon Sugar, Divided Use
• 1/2 teaspoons Vanilla Extract
• 1 whole Egg, Room Temperature
• 1 cup Pitted Fresh Cherries, Halved
• 1/2 cups Chopped Walnut

1. Preheat oven to 350 F. Grease a standard size loaf pan or three mini loaf pans.
2. Combine flour, baking soda, baking powder and salt in a large mixing bowl. Set aside.
3. In another bowl, mix oil, buttermilk, 1/2 cup sugar, vanilla and egg until smooth. Then add it into the flour mixture, and mix until combined.
4. Pour batter into the prepared cake pan(s). Cover with cherries.
5. Mix the walnuts with the teaspoon of sugar and sprinkle over the top of the cake.
6. Bake the cake for 30 minutes for a regular sized loaf or 20 minutes for mini loaves, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool completely before serving.

allpurpose, baking soda, baking powder, ubc, olive oil, buttermilk, sugar, vanilla, egg, fresh cherries, chopped walnut

Taken from tastykitchen.com/recipes/desserts/buttermilk-cake-with-cherries-and-walnuts/ (may not work)