This is the third installment of Abby Dodge’s virtual Bake Together challenge. I’m pretty sure I’ve made this cake before. It’s just my style, simple and humble. And it’s a great way to shine the spotlight on the best fruit of the summer. Honestly, my first choice would have been exactly as Abby made it, with blueberries and raspberries. My next favorite fruit is cherries, though. I took advantage of my kitchen being a construction mess and the extended deadline to mull it over.

Then Jennie wrote about cherry conserves on her blog, In Jennie’s Kitchen. I immediately knew that I wanted a vanilla cake with those cherry conserves on top. And a Kirsch-spiked whipped cream in the middle, a nod to Abby and her love for boozy treats.

Vanilla Snack Cake with Cherry Conserves
Adapted from: Abby Dodge
Makes 10 servings.

Ingredients:
1 1/3 cups (6 ounces) all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons (3 ounces) unsalted butter, softened
1 cup (8 ounces) granulated sugar
2 large eggs
1 tablespoon vanilla paste
2/3 cup (5 1/2 ounces) sour cream

For the filling:
2 cups heavy whipping cream
2 tablespoons granulated sugar
2 teaspoons Kirsch

Directions:
Position an oven rack on the middle rung. Heat the oven to 350°F degrees. Lightly grease the bottom and sides of a 9×2-inch round cake pan. Lightly flour the sides and line the bottom with a parchment or nonstick baking circle.

In a medium bowl, whisk the flour, baking powder, baking soda, and salt until well blended. In a large bowl, beat the butter, and sugar with an electric mixer fitted with the paddle attachment on medium-high until well blended, about 3 minutes. Add the eggs, one at a time, beating on medium speed until just blended. Add the vanilla paste along with the second egg. Using a wide rubber spatula, fold the dry ingredients and the sour cream alternately into the butter mixture, beginning and ending with the dry ingredients. Scrape the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until until a toothpick or cake tester inserted in the center of the cake comes out clean.

Transfer the cake to a rack to cool 15 minutes. Run a knife around the inside edge of the pan to loosen the cake. Using a dry dishtowel to protect your hands, place a wire cooling rack on top of the cake pan and, holding onto both rack and plate, and invert the cake. Lift the pan up from the cake. Peel away the parchment. Place another wire rack or flat serving plate on the bottom of the cake and flip the cake one more time so that it’s right side up. Let cool completely.

Use a serrated knife to cut the cake into two equal layers. Carefully place the bottom layer on a serving plate and set the top layer aside. In a medium bowl, combine the heavy whipping cream, sugar and Kirsch. Whip with an electric mixer or a whisk until stiff peaks form.

Scrape about half the whipped cream mixture onto the bottom layer of the cake and spread to the edges of the cake with an offset spatula. Place the top layer of the cake over the whipped cream.

Carefully slice the cake and top each slice with a spoonful of cherry conserves and more of the Kirsch whipped cream.

Storage: Cover the baked and cooled cake in plastic wrap and stow in the refrigerator for up to 2 days.

• Vanilla Snack Cake (adapted from Abby Dodge)
• Cherry Conserves (In Jennie’s Kitchen)