Cherry Cake
Cherry Cake
There’s something truly delightful about cherry cake—the perfect combination of sweet, tart cherries with a fluffy, buttery cake. This dessert is not just a treat for the taste buds; it also brings a pop of color to your dessert table. Whether you’re celebrating a special occasion or just want to enjoy a slice with your afternoon tea, this cake will brighten your day. Plus, it’s surprisingly easy to make! Let’s dive right into this simple yet scrumptious recipe.
Gather Your Cherry Cake Ingredients
To whip up this delicious cherry cake, you’ll need the following ingredients:
- 1 cup (125g) plain all-purpose flour
- 1/8 cup (2 tablespoons) corn starch
- 2 1/2 teaspoons baking powder
- Pinch of salt
- 8 ounces (about 1 cup/227g) glace cherries, halved
- 3/4 cup (170g) butter, softened
- 3/4 cup (150g) granulated sugar
- 3 medium eggs
- 4 tablespoons whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons demerara sugar (to top)
Step-by-Step Cherry Cake Recipe
Making your cherry cake is straightforward, and the results are absolutely rewarding. Follow these steps for a cake that will impress your family and friends!
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Preheat your oven to 350°F (175°C). Butter an 8-inch round springform pan and line the bottom with parchment paper for easy removal.
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In a large mixing bowl, cream the butter and sugar together until the mixture is light and fluffy. This should take about 3-4 minutes.
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Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next. Stir in the vanilla extract.
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Toss the halved cherries with 1 tablespoon of flour. This helps them suspend evenly throughout the cake batter.
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In another bowl, sift the remaining flour, corn starch, salt, and baking powder together.
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Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start with three additions of the dry mix and two of the milk, mixing just until combined.
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Gently fold in the tossed cherries until they are evenly distributed throughout the batter.
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Pour the mixture into the prepared pan. Sprinkle the top with demerara sugar and arrange some reserved cherries on top.
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Bake in the preheated oven for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
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Once baked, allow the cake to cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely.
How to Serve Cherry Cake
Once your cherry cake has cooled, it’s time to enjoy it! Slice it into wedges and serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs wonderfully with a cup of coffee or tea, making it perfect for an afternoon gathering.
If you’re hosting a party, consider serving it with fresh cherries or a drizzle of cherry syrup for an extra touch of elegance!
Expert Tips for Cherry Cake
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Use Fresh Cherries: If you have the option, try using fresh cherries instead of glace cherries. Just make sure to pit and chop them before adding to the batter.
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Add Zest: For a refreshing twist, add lemon or orange zest to the batter. It complements the cherries beautifully!
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Storage: Store any leftover cake in an airtight container at room temperature for up to three days. You can also refrigerate it for a longer shelf life.
Cherry Cake FAQs
Can I use frozen cherries instead of glace cherries?
Yes! If using frozen cherries, make sure to thaw and drain them well before adding to the batter.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs attached, it’s done.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just store it wrapped in plastic wrap to keep it fresh.
There’s nothing like the sweet aroma of cherry cake baking in the oven! I hope you give this recipe a try and enjoy every delicious bite. Happy baking!
Cherry Cake
Ingredients
Dry Ingredients
- 1 cup plain all-purpose flour Sifted
- 1/8 cup corn starch
- 2 1/2 teaspoons baking powder
- 1 pinch salt
Wet Ingredients
- 3/4 cup butter, softened At room temperature
- 3/4 cup granulated sugar
- 3 medium eggs Room temperature
- 4 tablespoons whole milk
- 1 teaspoon vanilla extract
Cherry Ingredients
- 8 ounces glace cherries, halved Alternatively, use fresh cherries
- 2 tablespoons demerara sugar For topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Butter an 8-inch round springform pan and line the bottom with parchment paper.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
- Toss the halved cherries with 1 tablespoon of flour to help them distribute evenly in the batter.
- In another bowl, sift the remaining flour, corn starch, salt, and baking powder together.
Mixing
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start with three additions of the dry mix and two of the milk, mixing just until combined.
- Gently fold in the tossed cherries until evenly distributed throughout the batter.
Baking
- Pour the mixture into the prepared pan. Sprinkle with demerara sugar and arrange some reserved cherries on top.
- Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, allow the cake to cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely.
Serving
- Slice the cooled cake into wedges and serve with whipped cream or vanilla ice cream.
