Cherry Cake Recipe
It has been so long since I have had some fresh fruit I have started dreaming about it. Cherries are the first fruit I start dealing with around here. Last year we did plant fruit trees and the cherry trees were the ones that actually produced the most fruit in their first year. Most years we end up getting around 50lbs of cherries from various sources. It will be a few years before our trees produce that much so we will be buying cherries again this year. I look forward to making cherry jam and then freezing cherries to have for the rest of the year. Last, but of course not least, I do love to bake with fresh and frozen cherries.
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This one is an adaptation of recipe from Paul Hollywood’s British Baking. I admit to a certain obsession with The Great British Baking Show. I’ve converted the measurements and made a couple of changes – mostly because I didn’t have some ingredients so I used what I had on hand. It made a very lovely little tea cake; not too sweet and with a lot of cherries.
Cherry Cake
1 3/4 cups pitted, halved cherries
7 TBS unsalted butter at room temperature
1/2 cup granulated sugar
2 eggs
3/4 cup plus 1 TBS all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 cup ground walnuts
1 TBS milk
confectioner’s sugar
Preheat oven to 350°
Butter and flour an 8″ cake pan or line with a parchment round and spray with cooking spray.
Whisk the flour with the baking powder and salt
Cream the butter and sugar until light and fluffy.
Beat in the eggs, one at a time.
Carefully stir the flour mixture into the batter.
Toss 1 cup of the cherries with the ground walnuts.
Fold the cherry/walnut mix into the batter.
Pour into the prepared pan and smooth the top with an offset spatula
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Sprinkle the remaining cherries over the top, pressing them lightly down into the batter.
Bake in the preheated oven for 25 – 30 minutes until golden
Cool in the pan for 10 minutes then remove and cool completely on a wire rack.
Sprinkle with confectioner’s sugar before serving.
How Was the Cherry Cake?
What I really liked about this cake was how easy it was to make and how quickly it came together. I’m sure it would be just as good with raspberries or peaches. When the blackberries come in I might try it with them. It’s a nice, light cake with lots, and lots of fruit. A perfect cake when you want a taste of dessert but nothing too sweet or heavy.
This cake will work well with either fresh or frozen cherries.
If you like cherry desserts be sure to check out the chocolate walnut cherry bundt cake or the cherry vanilla chip cookies.
