Cherry Vanilla Rosemary Cake

Cherry Vanilla Rosemary Cake 

Cake:
1 3/4 cup all-purpose flour 
1/4 cup cornstarch
2 tsp. baking powder
1 tsp. sea salt
1/2 cup unsalted butter, softened
1 1/2 cups + 1 tsp. granulated sugar
4 egg whites, room temperature
2 tsp. vanilla bean paste or seeds from 1 vanilla bean
1 cup whole milk, room temperature
1 cup fresh cherries, pitted and chopped
2 Tbs. fresh rosemary, chopped

 

Cream Cheese Frosting:

16 oz. cream cheese, room temperature
1/2 cup powdered sugar
1/2 cup 2% milk
1/2 tsp. vanilla extract
2 tsp. cold water

 

Preheat oven to 350F. 

 

Grease two 6-inch wide x 2-inch deep round cake pans and line the bottoms with parchment paper. OR, grease and line one large baking pan – which will create a sheet cake and you can cut out smaller layers – having more of them.

 

In a large bowl, sift together the flour and cornstarch. Stir in the baking powder and salt.

 

In another large bowl with a mixer on medium speed, beat together the butter and sugar until creamy, 2-3 minutes. Beat in the egg whites, one at a time for 1 minute each, then add the vanilla.

 

On low speed add the flour mixture alternating with the milk, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients). 

Fold the cherries and rosemary into the batter.

 

Divide the batter between the two cake pans and bake 30-35 minutes or until the tops are brown and a toothpick inserted in the center comes out clean. 

Cool for 15 minutes then invert cakes onto cooling racks. 

Cool completely.

 

Beat together the frosting ingredients and slather over each layer of cake while assembling. 

 

Top with fresh cherries and extra rosemary.