Servings: Serves 8
Ingredients 3 large eggs1 1/2 cups sugar1 Tbsp. vanilla extract3/4 cup extra-virgin olive oilFinely grated zest and juice of 1 lemon3 cups all-purpose flour3/4 tsp. baking soda3/4 tsp. salt1/3 cup polenta or cornmeal2 1/2 cups fresh Bing cherries, (about 1 pound), pitted and halvedCrème fraîche, for serving
Preheat oven to 350°. Spray a 10" round cake pan with nonstick vegetable spray, or lightly coat it with butter or oil.
In the bowl of a mixer fitted with a paddle attachment, combine eggs and sugar. Beat on medium-high speed until light in color, about 4 minutes. Add vanilla, olive oil, lemon zest, and lemon juice.
In a separate bowl, sift together flour, baking soda, and salt. Add to egg mixture, along with polenta. Mix until combined.
Pour two thirds of batter into prepared pan, and completely cover it with cherries. Spoon remaining batter over cherries, allowing fruit to peek through in spots. Bake until top and edges are lightly golden and a toothpick (or fork) inserted in the center comes out clean, 1 hour to 1 hour 15 minutes. Remove from oven and cool pan on a wire rack for 10 minutes. Remove cake from pan and cool completely on rack. Cut cake, and serve each slice with a dollop of crème fraîche.
Adapted from The Paley's Place Cookbook, by Vitaly Paley and Kimberly Paley with Robert Reynolds, copyright © 2008 (with permission from Ten Speed Press).