Fresh Cherry Cake
This fresh Cherry Cake Recipe is perfect for enjoying ripe summer cherries. It's easy to make and family-friendly with an almond-essenced sponge and jammy, fresh cherries. Serve it with a scoop of ice cream or a dollop of whipped cream for a delicious warm weather treat!
Ingredients
- ½ cup unsalted butter brought to room temperature
- ¾ cup sugar
- 3 large eggs brought to room temperature
- 1 teaspoon vanilla extract
- ¾ teaspoon almond extract
- ½ cup plain Greek yogurt preferably whole milk yogurt, brought to room temperature
- 1 ¾ cups (220g) all-purpose flour plus 2 tablespoons for flouring the cherries
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup milk whole or 2%, brought to room temperature
- 2 cups cherries pitted and cut into quarters, divided
- ½ cup sliced almonds
- Whipped cream or ice cream to serve optional
Instructions
- Preheat the oven to 350°F and grease a 2-quart baking dish with non-stick cooking spray or butter.
- Cream the butter and sugar together for 1 minute, or until light and fluffy
- Add the eggs, vanilla extract, almond extract, and plain yogurt. Mix in until combined, scraping down the sides of the bowl as needed.
- Combine the flour, baking soda, baking powder, and salt in a small mixing bowl.
- With the mixer running on low, add half of the dry ingredients to the mixing bowl and mix until combined. Add the milk and mix in until just combined. Scrape down the sides of the bowl and mix in the remaining dry ingredients.
- In a small mixing bowl, toss 1 ½ cups of the cherries in the remaining 2 tablespoons of flour untl well combined.
- Remove the mixing bowl from the stand mixer. Fold in the prepared cherries until evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish and spread it out evenly. Bake for 25 minutes.
- Remove the cake from the oven and quickly sprinkle on the remaining half cup of chopped cherries and sliced almonds. Bake for an additional 20-25 minutes until golden brown around the edges and a toothpick inserted in the center comes out clean.
- Cool the cake on a wire cooling rack for an additional 20-25 minutes or until warm or room temperature. Enjoy with whipped cream or ice cream.
Notes
Storage Directions
- Storing: Once fully cooled, the cherry cake can be covered and stored at room temperature for up to 1 day.
- Refrigerating: For longer storage, wrap the cake or transfer slices to an airtight container and refrigerate for up to 4 days. Let slices come to room temperature or warm gently before serving.
- Freezing: This cake also freezes well. Transfer the cake or cake slices to a freezer-safe container and freeze for up to 2 months. To serve, thaw at room temperature for 30–60 minutes and enjoy chilled or reheat briefly in the microwave.
- Choose the Best Cherries: Firm, dark sweet cherries work best. Avoid frozen, canned, or sour cherries, which can make the cake batter soggy.
- Pitting the Cherries: A cherry pitter is fastest, but a metal straw or chopstick works in a pinch. Remove stems and pits cleanly to avoid unpleasant bites.
- Prevent Sinking Fruit: For even fruit distribution, toss the chopped cherries with a little flour before folding them into the batter. Then, scatter the remaining cherries on top of the cake halfway through baking—this helps them stay visible and prevents sinking.
- Room Temp Matters: Unsalted butter, eggs, and yogurt should all be at room temperature for the smoothest batter and even rise.
- Don’t Overmix: Use low speed on a stand mixer or stir gently with a spatula once you add the flour to maintain tender texture.
Nutrition
Calories: 328kcalCarbohydrates: 42gProtein: 7gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 90mgSodium: 266mgPotassium: 184mgFiber: 2gSugar: 22gVitamin A: 432IUVitamin C: 2mgCalcium: 80mgIron: 2mg
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