Buttermilk Cake with Bay Creme Fraiche and Brandied Bing Cherries

Source: Tom’s Big Dinners

Ingredients

• 4 Large Egg Yolks
• ⅔ cups Buttermilk, Divided
• 1½ teaspoons Vanilla Extract
• 2 cups Sifted Cake Flour
• 1 cup Sugar
• 1 Baking Powder
• ½ teaspoon Salt
• 8 Unsalted Butter, Softened, Plus More For Pan
• Bay Creme Fraiche, optional (home made, takes days!)
• Brandied Bing Cherries, optional

Method

A STEP AHEAD: Make cake early in day. Wrap with plastic wrap when cake is completely cool and leave at room temperature. Sprinkle with confectioners’ sugar right before serving.