Easy Fresh Cherry Cake
You know that feeling when fresh cherries hit the stores? It's like a little signal that summer is officially here! And honestly, there's no better way to celebrate those juicy, ruby-red beauties than by baking them into a simple, perfect Fresh Cherry Cake.Forget anything complicated, this cake is all about letting those gorgeous cherries do most of the talking. Imagine a cake that's super moist and tender, not too heavy, and literally bursting with little pockets of sweet, tart cherry deliciousness in every single bite. It's sunshine in cake form!This easy cake is your ticket to a little slice of summer happiness, right in your own kitchen. Happy baking!
Ingredients
Equipment
Instructions
Heat Your Oven and Prepare the Baking Pan:
- Preheat your oven to 350°F (175°C).
- Generously grease an 9-inch (23 cm) round cake pan with softened butter. Use your hands to dust the pan lightly with flour, then tap out any excess flour from the pan. This ensures your cake releases beautifully.
Combine the Dry Ingredients:
- In a medium mixing bowl, add the flour, baking powder, and salt.240 G Flour, 1 Tsp Baking Powder, 1/2 Tsp Salt
- Whisk until all ingredients are thoroughly combined and set aside.
Prepare the Creamy Batter:
- In a large mixing bowl, beat the softened butter with the sugar until the mixture is light, fluffy, and well combined (about 3-5 minutes with an electric mixer).220 G Butter, 200 G Sugar
- By Hand: You can also do this by hand with a sturdy whisk, a rubber spatula or wooden spoon! It will take a bit more effort and time (5-10 minutes) to get it light and creamy, but it's totally achievable.
- Add the eggs, one at a time, beating well after each addition until fully incorporated. The batter should look smooth, light, and fluffy.4 Eggs
- Pro Tip (If Batter Separates): If the batter appears to separate or look curdled after adding the eggs, don't panic! Simply add a couple of tablespoons of the reserved flour mixture and mix just until it becomes smooth again.
- Stir in the vanilla extract (or almond extract) and mix well until fully combined.½ Tsp Vanilla
Add the Dry Ingredients to Wet:
- Add the prepared flour mixture to the wet ingredients.
- Beat on low speed (if using a mixer), or gently fold it in with a rubber spatula, just until combined and no streaks of dry flour remain. Be careful not to overmix, as this can lead to a tough cake.
Transfer Batter to Pan and Add Cherries:
- Transfer the cake batter evenly into your prepared cake pan.
- Gently press the pitted fresh cherries into the top of the batter, arranging them in a circular pattern or simply scattering them evenly. Don’t press them in too deep, as the cake will rise around them, and you want them to remain visible on top for that beautiful presentation.150 G Cherries
Bake the Cake:
- Place the cake pan in your preheated oven and bake for about 60-70 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- The cake should be beautifully golden brown, and the cherries should have risen slightly, still visible on top.
Cool the Cake:
- Remove the cake from the oven and allow it to cool in the pan for 10 to 15 minutes. This helps it firm up before unmolding.
- After the initial cooling, carefully invert the cake onto a wire rack to cool completely. Let it cool for at least an hour before slicing and serving.
Nutrition
Notes
How To Store:
The cake keeps for 3 days well wrapped at room temperature, or up to a week in the refrigerator. The cake will soften a bit over time. If stored in the fridge, take the cake out an hour before serving to take the chill off. The cake may also be frozen for up to 3 months. Let it defrost at room temperature before serving.
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