Step 1

Preheat the oven to 350°F (180°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished cake out. Set aside.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar together at medium speed until light and fluffy, about 4-5 minutes.

Step 3

Add one egg at a time and mix for 20 seconds after each addition. Add vanilla extract. Mix until combined. Scrape bottom and sides of the bowl as needed with a rubber spatula.

Step 4

In a small bowl combine flour, baking powder, and salt.

Step 5

With the mixer running at medium speed, alternately add flour mixture and milk in two portions. Mix until just combined. Don't overmix.

Step 6

Pour batter into prepared pan and spread evenly. Top with cherries and spread evenly.

Step 7

Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean with only a few moist crumbs attached. Let the cake rest for about 10 minutes then transfer to a cooling rack. Serve dusted with powdered sugar.