Olive Oil Cornmeal Cake with Sour Cherries

During our last visit home to see my family we stopped by an Eastern European grocery store. Robert, my mom and I spent an exorbitant amount of time reading what all of the things were and deciding which we hadn't heard of to buy. My mom and I also decided to each get a big jar of sour cherry compote. We went back and forth about what they would be good in, and it was left up to me to test them out and report back to her so she could use hers.

When we got home, I was staring at the big jar of sour cherries on my baking cart like okay, what am I gonna do with you. A couple of hours later, there was a beautiful olive oil cornmeal cake with sour cherries. I love olive oil cake, and cornmeal in just about anything for that matter and it seemed like a nice way to showcase these guys. I found a great recipe from Emeril Lagasse that was pretty much perfect  I drained almost all of the liquid before putting the cherries on top, but there will still be some excess which gives it the pretty purple color that spreads out across the top.

Olive Oil Cornmeal Cake with Sour Cherries
adapted from Emeril Lagasse

3/4 cup all-purpose flour
1 tsp baking powder
3/4 tsp salt
1 cup yellow cornmeal
2 eggs
1 egg yolk
2/3 cup fat-free milk
1/2 cup olive oil
1 tablespoon lemon zest
3/4 cup sugar
1/4 cup honey
about 3/4 cup sour cherry compote, drained

Preheat oven to 350° and prepare a 9" round cake pan with cooking spray and set aside. In a large bowl mix together flour, baking powder, salt, cornmeal and set aside. In a separate bowl using a stand mixer or whisk, beat the eggs, egg yolk, milk, olive oil and lemon zest until frothy. Lastly, add the sugar and honey until combined. Mix the dry ingredients with the wet until smooth. Pour the batter into the cake pan, and top with the sour cherry compote, spreading evenly across. Bake the cake for 35 minutes, or until it's cooked through and the edges have browned.