View Photos Cooking in the Moment, the debut cookbook from Andrea Reusing, chef/owner of Asian-inspired farm-to-table restaurant Lantern in Chapel Hill, North Carolina, is a slice of the author’s home life. This sour cherry cake will be a slice of yours in no time.Sour Cherry CakeMakes one ten-inch cakeIngredients½ c. butter, softened¾ c. sugar1 tsp. vanilla2 eggs1 c. all-purpose flour, plus 1 tbsp.1 tsp. baking powder½ tsp. kosher salt4 c. sour cherries, pitted*¼ c. turbinado sugar1. Preheat oven to 350°.2. In a medium bowl, cream butter, sugar, and vanilla. Add eggs one at a time, thoroughly incorporating each.3. In a separate medium bowl, combine 1 c. flour with baking powder and salt. Add to the egg-butter mixture and stir until well combined.4. Sprinkle the cherries with half of the turbinado sugar, the remaining flour, and a pinch of salt. Toss to combine.5. Spread the batter in a buttered 10-inch cake pan or cast-iron skillet. Spoon cherries and any juices on top. Sprinkle with remaining turbinado sugar.6. Bake 50-60 minutes or until golden brown and a toothpick inserted in the center of the cake comes out clean. Let cool before slicing.*To pit sour cherries, make a small incision across the tops with a sharp knife and gently squeeze to remove the seeds. Do this over a bowl to catch juice.Cooking in the Moment is available online at amazon.com, $20. For more information, go to andreareusing.com. Photo: John Kerncik / Courtesy of Random HouseMore picnic recipes to stuff your basket, plus the on-the-go accessories you’ll need to enjoy your meal alfresco.