1 cup dark sweet or sour cherries** (fresh or canned, drained well)
Preheat the oven to 350°F and line an 8×8-inch pan with parchment paper, leaving an overhang on the sides to lift the finished cake out. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar together at medium-high speed until light and fluffy, about 4-5 minutes.
Add one egg at a time and mix for 20 seconds after each addition. Add vanilla extract. Mix until combined.
In a small bowl combine flour, baking powder, and salt.
With the mixer running at medium speed, alternately add flour mixture and milk in two portions. Mix until just combined. Don’t overmix.
Pour batter into prepared pan and spread evenly. Top with cherries and spread evenly. **If the cherries are large, half them and toss them with a few tablespoons of flour so they don’t sink to the bottom of the pan.)
Bake for about 40-45 minutes, or until a toothpick comes out clean. Let the cake rest for about 10 minutes then transfer to a cooling rack.