Packed with pineapple chunks and fresh cherries, this fruit-filled cake is the perfect sweet treat on a summer day.Whole buttermilk incorporated into the batter yields a lightly tangy and fluffy cake, and a generous spread of fruit curd adds a punch of tartness and a slightly floral flavor that wonderfully balances the fruit without making it cloyingly sweet.Cherry-Pineapple Cake Print Recipe Pin Recipe Makes 1 (6-cup) cake Ingredients  1⅓ cups (167 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided½ teaspoon (1.5 grams) kosher salt¼ teaspoon (1.25 grams) baking powder¼ teaspoon (1.25 grams) baking soda2 large eggs (100 grams), room temperature½ cup (100 grams) granulated sugar⅓ cup (73 grams) firmly packed light brown sugar½ cup (112 grams) neutral oil¼ cup (60 grams) whole buttermilk1 teaspoon (4 grams) vanilla extract1 cup (159 grams) drained canned pineapple chunks, chopped and patted dry1 cup (145 grams) chopped pitted fresh cherries, patted dryCherry Hibiscus Curd (recipe follows)Garnish: fresh cherries InstructionsPreheat oven to 350°F (180°C).In a medium bowl, whisk together 1⅓ cups (167 grams) flour, salt, baking powder, and baking soda.In a large bowl, whisk together eggs and sugars until light and fluffy, about 2 minutes.

Add oil, buttermilk, an

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