Cherry Torte with Cherry Prosecco Syrup

Directions

• Preheat oven to 350°F (175°C). Grease and flour a round 9-inch cake pan.
• In a large mixing bowl, cream butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
• In a separate bowl, whisk together flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until smooth.
• Fold in the pitted cherries, then pour the batter into the prepared cake pan.
• Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the torte cool in the pan for 10 minutes before transferring to a wire rack.
• While the cake is baking, prepare the syrup. In a saucepan, combine cherries, Prosecco, sugar, and lemon juice over medium heat.
• Simmer for 10-15 minutes, stirring occasionally, until the syrup thickens slightly. Strain to remove cherry solids, if desired, and let cool.
• Once the torte has cooled, drizzle the cherry Prosecco syrup over the top.
• Serve warm or at room temperature, optionally garnished with fresh cherries and whipped cream.