Homemade Cherry Cake
Cherry Cake is a simple homemade cake recipe with fresh cherries in every bite. It's soft, moist, and delicious. Serve it with ice cream for a wonderful summer dessert.
Ingredients
- 1¾ cups pastry flour*
- 2 large eggs
- 1 large egg yolk
- ½ cup half and half**
- 1½ teaspoon baking powder
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 cup + 1 tablespoon granulated sugar (divided)
- ¼ cup butter melted and cooled (or vegetable oil)
- 1½-2 cups pitted cherries halved
*To make homemade pastry flour for every cup of all purpose flour remove 2 tablespoons and substitute with 2 tablespoons of corn starch.
**To make homemade half and half combine ½ whole/heavy or whipping cream with ½ milk (whole or 2%).
EXTRAS
- 2-3 tablespoons powdered/icing sugar
Instructions
- Mix the cherries with 1 tablespoon of granulated sugar.
- Pre-heat oven to 350F (180C). Grease and flour an 8 inch (20 cm).
- In a medium bowl whisk together the flour, salt, and baking powder.
- In the mixing bowl beat the eggs, yolk, 1 cup of sugar and vanilla until light and fluffy, approximately 2 minutes, add the melted butter and half and half. Add the flour mixture half at a time, beating to combine. Fold in the cherries. Transfer to the prepared pan. Sprinkle with granulated sugar. Bake for approximately 35-40 minutes. Let cool in pan. Dust with powder sugar before serving if desired and or serve with a scoop of ice cream. Enjoy!
- Fold in the cherries. If you wish you can also stir in 2-3 teaspoons of flour to keep the cherries from sinking to the bottom.
- Transfer to the prepared pan. Bake for approximately 35-40 minutes. Let cool in pan. Dust with powder sugar before serving if desired and or serve with a scoop of ice cream. Enjoy!
Notes
If you wish you can toss the cherries with a couple of teaspoons of all purpose flour and mix to coat. Then add the cherries to the batter and continue with the recipe. If using frozen cherries, don’t thaw them but lightly toss them in flour, the flour will help absorb some of the liquid.
The Cherry cake may be kept at room temperature for a day if the area is not too warm, after that the cake should be covered with foil or plastic wrap and refrigerated for up to a week.
The cake can also be frozen be sure to wrap the cake tightly with plastic wrap and place in an airtight container or freezer bag. The cake should keep up to 4 – 6 months.
Nutrition
Calories: 305kcalCarbohydrates: 50gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 75mgSodium: 248mgPotassium: 216mgFiber: 4gSugar: 30gVitamin A: 430IUVitamin C: 3mgCalcium: 86mgIron: 1mg
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