• Preheat the oven to 350°F. Butter and flour a 9-inch springform pan.
• In a large bowl, combine the softened butter and granulated sugar. This can be done by hand, with a hand mixer, or in a stand mixer fitted with the paddle attachment.
• Add the ricotta cheese and eggs and combine.
• Add the baking powder, salt, and vanilla extract, and combine. Add the flour and combine.
• Lastly, add the halved and pitted cherries and use a large spoon to gently combine the cherries with the batter.
• Add the batter to the prepared springform pan, spreading it out to cover the pan. Bake at 350 for 35 minutes or until the top is a medium golden brown and a toothpick inserted in the middle comes out clean.

  Add more time if the top is not set or golden brown, particularly if your ricotta had a high water content.

  See note below for more details about the baking time.

Whipped Cream (optional)

• While the cake is cooling, make the whipped cream. In a large mixing bowl, add the heavy cream, vanilla extract, and powdered sugar. Beat on low until small bubbles start to form, then increase to medium. Continue whipping the cream for 5-7 minutes or until stiff peaks form.
• Allow the cake to fully cool before topping with whipped cream and additional cherries.