Thanks, Chrissi!!
LOL, I've never noticed it before!
Uhm......but (insert blasphemy warning).....it doesn't look much like a cherry cake to me....
The texture seems wrong, and the shape. And it seems the cherry (if that's what it is) sort of hangs in the air, without being attached to the cake at all.
But, OTOH, what do I know about Cherry Cakes Of The American West?
This specimen may be a typical example of the species.
For explaining purposes, I'll re-post a pic of my cherry cake. Ma Twist's cherry cake looks just as mine, except that I have plenty of cherries in it.
A yellowish, fair dough, then simply stir the cherries in.
They sink in and are spread throughout the cake.
Re the shape of the cherry: the shape is not perfectly round since you have to take the stone out of it, so it's somewhat squeezed. And of course, the cake is cut right through the middle of the one cherry in the BBM pic.
Re the color: These artificially red looking cherries are called cocktail cherries. It's either that, or a very bright red breed of cherries. For example sour cherries are brighter than sweet cherries, and what I have are
Schattenmorrellen (morello cherries), which are especially dark and sweet, with plenty flesh.