Tart Cherry Cake:

• Preheat the oven to 350°F (180°C). Grease and line a 9x5 inch loaf pan with parchment paper.
• Pit the cherries, pat them dry with a paper towel and place them in a bowl. Add one teaspoon of the flour to the cherries and mix until they're coated.
• Whisk the rest of the flour, baking powder and salt into a small bowl. Set aside.
• In a large mixing bowl, add in butter and sugar. With the paddle attachment, start beating on medium high for about 4-5 minutes (scrape the bowl with a spatula half way through) until light and fluffy.
• Add the eggs one at a time, mixing well after each addition (about 30 seconds). Scrape the sides of bowl to make sure everything is combined. Add vanilla extract and mix.
• Mix in the dry ingredients in 3 parts, alternating with milk. This means, adding one third of the dry ingredients, mixing a little bit until incorporated, then adding half of the milk and mixing until combined. Then, add another one third of the dry ingredients, mix, add the rest of the milk, mix, and finally add the last part of the dry ingredients. So, we start and finish with the dry ingredients. Do not over-mix.
• Fold in the tart cherries. Transfer the batter to the prepared pan. Bake in the preheated oven for about 50-55 minutes or until a toothpick inserted in the center comes out clean.
• Let the cake cool down in the pan for 20 minutes. Then carefully release the cake from the pan and transfer to a platter. Dust the cake with powdered sugar and enjoy.