Indulge in the sweet, fruity flavors of this Simple Cherry Cake. Made with fresh, juicy cherries and a tender, buttery batter, this cake is a delightful treat for any time of the year. Whether you’re hosting a party or simply craving a homemade dessert, this cherry cake is sure to satisfy your sweet tooth and impress your guests.
This Simple Cherry Cake has become a beloved dessert in our family. My husband and kids eagerly anticipate the moments when the kitchen fills with the tantalizing aroma of fresh cherries and cake baking. It’s a joy to see their faces light up with excitement as they enjoy each bite of this moist, flavorful cake. This recipe has become a go-to for celebrations and cozy family evenings, creating cherished memories with every slice.
Why This Simple Cherry Cake
What Makes This Recipe Special:
- Fresh and Fruity: Bursting with the natural sweetness of fresh cherries.
- Versatile: Easily adaptable with gluten-free flour for those with dietary restrictions.
- Easy to Make: Simple steps and common ingredients make this a perfect baking project for all skill levels.
Ingredients
Dry :
- 190 grams (1 ½ cups) all-purpose flour (or gluten-free measure-for-measure flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Wet :
- 56 grams (2 oz) softened butter
- 150 grams (¾ cup) sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 120 grams (½ cup) Greek yogurt
Fruit:
- 4 cups sweet cherries, pitted and halved
Directions:
- Prepare the Pan: Preheat your oven to 350°F (175°C) and position the rack in the middle. Grease the sides and bottom of a 9×3-inch springform pan or a 9-inch round cake pan with butter. Line the bottom with parchment paper and grease it as well.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and baking soda. Set aside.
- Mix Wet Ingredients: In a separate large bowl, beat the softened butter and sugar on high speed until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and Greek yogurt, continuing to beat until the mixture is creamy and pale.
- Combine Mixtures: On low speed, gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Assemble the Cake: Pour half of the batter into the prepared pan, spreading it evenly. Layer with half of the sliced cherries. Spread the remaining batter over the cherries, and then top with the remaining cherries.
- Bake: Bake in the preheated oven for 45 minutes to 1 hour, or until the cake is golden brown and a tester inserted into the center comes out clean. Midway through baking, optionally add extra pitted cherries on top for a decorative touch.
- Cool: Let the cake cool in the pan on a wire rack for about 40 minutes. Once cooled, release the cake from the springform pan and transfer it to a serving plate.
Notes:
- Substitutions: Use almond flour for a nutty twist or substitute the cherries with other fresh fruits like berries or peaches.
- Baking Tip: Ensure the cherries are pitted and halved to avoid any pits in the cake.
- Serving Suggestions: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
