adapted from Smitten Kitchen

1 vanilla bean, split lengthwise

1 3/4 cups sugar

2 cups fresh or thawed frozen cherries

2 cups flour

2 teaspoons baking powder

3/4 teaspoon salt

1 stick butter, room temperature

2 eggs

1/2 cup buttermilk

Preheat oven to 375.  Butter a 9 inch cake pan.  

Scrape the seeds of the vanilla bean into a food processor.  Add the sugar.  Pulse in the food processor for 10 seconds.  Transfer sugar to a bowl.

Pulse cherries with 1/2 cup vanilla sugar in processor until finely chopped - do not puree.  In a bowl, whisk together the flour, baking powder and salt.  In the bowl of your mixer, cream together the butter and vanilla sugar.  Beat at medium high speed until light and fluffy.  Add the eggs one at a time, scraping down the bowl after each egg is added.  Reduce speed to low and alternate adding the flour mixture with the buttermilk.  Mix just until combined.  

Spread 2/3 of the batter in the bottom of the pan.  Spoon the cherry mixture over the first layer of batter, leaving 1/2 inch border around the edge.  Spoon small bits of the remaining batter over the cherries, covering as much space as possible.  

Bake until the sides start to pull away from the pan and the cake is golden brown on top - about 45 minutes.  Let cool completely in the pan.  Remove from the pan and cut into wedges.