Sour Cherry Cake Squares

Frozen dark sweet cherries may be substituted for fresh sour cherries. Let frozen cherries thaw before using.

Topping:
2 oz (4 Tbsp.) butter, melted
¾ cup all-purpose flour, unbleached
¼ cup sugar
¼ cup light brown sugar
¼ tsp. sea salt
¼ tsp. ground cinnamon

Cakes:
1½ cups all-purpose flour, unbleached
1 tsp. baking powder
¼ tsp. sea salt
4 oz (1 stick) butter, softened
¾ cup sugar
2 large eggs
1 tsp. pure vanilla extract
¼ cup buttermilk
2½ cups (1 lb) fresh sour cherries

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter a 9” square baking dish, and dust with flour, tapping out excess.

Make the Topping:
Stir together butter, flour, sugars, salt and cinnamon.

Make the Cakes:
Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined.

Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries and sprinkle with crumb topping.

Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.

Makes 16 squares.