Description
Delightful homemade Cherry Cake brings sweet memories of summer gatherings with friends and family. Moist crumb, tangy cherries, and delicate vanilla undertones create a perfect dessert you’ll want to share and savor with loved ones.
Ingredients
Scale
Main Ingredients:
- 4 cups sweet cherries (fresh, pitted, sliced in half)
- 2 eggs
- 1 1/2 cups all-purpose flour (or King Arthur gluten-free measure-for-measure flour)
- 2 ounces (56 grams) butter, softened
Baking Ingredients:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Flavor and Moisture Ingredients:
- 3/4 cup sugar
- 1/2 teaspoon vanilla
- 1/2 cup Greek yogurt
Instructions
- Select a 9-inch springform or round cake pan and prepare it by greasing the sides and bottom with butter. Line the bottom with parchment paper and grease the paper as well.
- Preheat the oven to 350°F, positioning the rack in the middle.
- Sift together flour, baking powder, and baking soda into a medium mixing bowl.
- In a separate large bowl, cream butter and sugar with eggs until light and fluffy, approximately 2-3 minutes on high speed.
- Incorporate vanilla and Greek yogurt into the butter mixture, beating until smooth and creamy.
- Gently fold the dry ingredients into the wet ingredients, mixing on low speed until just combined. Avoid overmixing to maintain a tender cake texture.
- Pour half the batter into the prepared pan, arrange sliced pitted cherries evenly across the surface.
- Cover with remaining batter and top with additional cherry halves.
- Bake for 45-60 minutes, or until a tester inserted into the center comes out clean and the cake develops a golden color.
- Midway through baking, add extra pitted cherries on top for enhanced presentation.
- Remove from oven and allow the cake to cool completely in the pan on a wire rack, approximately 40 minutes.
- Release the cake from the springform pan after cooling.
- For best results, use fresh, dark sweet cherries that are firm and ripe. Avoid frozen, canned, or sour cherries.
- Use a cherry pitter to remove pits and slice cherries in half before incorporating into the cake.
- For a gluten-free version, substitute with King Arthur Measure for Measure Gluten-Free flour while following the original recipe steps.
- Ensure precise flour measurement by using a kitchen scale or aerating the flour to prevent dense cake texture.
- Remember that minimal mixing and proper ingredient incorporation are key to achieving a light, tender cake.
Notes
- Choose firm, dark sweet cherries for the best flavor and texture in this cake.
- Use a cherry pitter to easily remove pits and slice cherries in half for even distribution.
- Aerate flour by gently fluffing with a spoon to prevent dense cake texture.
- Mix batter just until ingredients are combined to maintain a light, tender crumb.
- Swap regular flour with gluten-free flour like King Arthur Measure for Measure for a celiac-friendly version.
- Replace some butter with Greek yogurt to create a tangier, more moist cake with reduced fat content.
- Add extra fresh cherries midway through baking for a prettier presentation and burst of fruity flavor.
- Avoid using frozen, canned, or sour cherries as they won’t provide the same texture and sweetness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 190 kcal
- Sugar: 22 g
- Sodium: 130 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg