Tartouillat

Ingredients

• 2 tablespoons unsalted butter, softened
• 1 pound cherries, pitted
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3 large eggs, beaten
• 1 cup sugar
• 1/4 cup dark rum
• 4 ounces unsalted butter, melted and cooled
• 1/2 cup milk
• 2 teaspoons pure vanilla extract
• 3 tablespoons confectioners' sugar

Directions

1. Set a rack in the center of the oven and heat it to 400 degrees F. Wrap the outside of a springform pan with foil, then butter the pan with the 2 tablespoons softened butter. Scatter the cherries across the bottom in one even layer.
2. Into a large mixing bowl, sift the flour, baking powder, and salt.
3. In another large mixing bowl, whisk the eggs with the sugar until the mixture turns thick and pale, about 2 minutes. Add the rum, melted butter, milk, and vanilla, and whisk until everything is blended.
4. Create a well in the middle of the flour mixture and pour the egg mixture into it. Stir just until the batter comes together; don’t fuss with it beyond that.
5. Pour the batter into the prepared pan and bake until a cake tester inserted into the center comes out clean, 35 to 45 minutes. Move the cake to a cooling rack and let it cool in the pan for about 15 minutes. Remove the springform and let it cool for about 30 minutes more. Finish with the confectioners’ sugar and serve warm.