I spotted a bag of deep red cherries at the market yesterday and knew exactly where they were going. Not into a complicated pie or a project that takes all afternoon, but into this simple, buttery cake. It’s the kind of reliable recipe that turns a basket of fresh fruit into a celebration without any fuss.
This cake is all about honest flavor. The almond extract perfectly highlights the sweet tartness of the cherries, while the crumb stays tender and moist. It’s a straightforward bake that feels special enough for guests but easy enough for a quiet Tuesday night.
Simple Summer Perfection
There is something so satisfying about a cake that looks rustic and tastes spectacular. You don’t need to be a decoration pro to make this look good; the cherries do all the work for you. By pressing them into the top of the batter, they create a beautiful, studded pattern that looks lovely right out of the oven.
Beyond the looks, the texture is what keeps me coming back. Creaming the butter and sugar creates a light, fluffy base that supports the fruit without becoming heavy. It’s a sturdy enough cake to hold a slice in your hand, but soft enough to melt in your mouth.
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Cherry Cake
- Total Time: 1 hour 20 mins
- Yield: 10 servings
- Diet: Vegetarian
Description
This rustic Cherry Cake features a buttery, tender crumb infused with fragrant almond extract and topped with a vibrant layer of fresh, pitted cherries. It is a simple yet elegant bake that highlights the natural sweetness of summer fruit, making it perfect for everything from a casual afternoon tea to a festive dessert.
Ingredients
- 2 1/2 cups fresh cherries, pitted
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F and grease a 10-inch springform pan with butter and a light dusting of flour, tapping out the excess.
- Whisk the flour, baking powder, and salt together in a medium bowl until the leavening agent is evenly distributed.
- In a separate large bowl, use an electric mixer to beat the softened butter and sugar on medium-high speed for 3 minutes until pale and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the almond extract on low speed.
- Gradually incorporate the dry ingredients into the wet mixture using low speed or a spatula until just combined.
- Spread the batter into the prepared pan and gently press the pitted cherries into the top in a circular pattern.
- Bake for approximately 1 hour until the top is golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes before removing the springform ring and moving the cake to a wire rack to cool completely.
Notes
For the best texture, ensure your butter and eggs are truly at room temperature to create a smooth, stable emulsion. If your cherries are particularly juicy, pat them dry with a paper towel after pitting to prevent the juice from bleeding too much into the batter during the bake.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
What You’ll Need
We are keeping things approachable with pantry staples. Here is the lineup for this fresh fruit cake:
- Fresh Cherries: You will need about 2 1/2 cups. I recommend pitting them, of course. If you don’t have a pitter, a chopstick works surprisingly well to push the pits out.
- Unsalted Butter: Make sure it is softened to room temperature so it beats properly with the sugar.
- Granulated Sugar: Sweetens the cake and aids in creating that fluffy texture.
- Eggs: Four large eggs provide structure and richness.
- Almond Extract: This is the secret weapon. Almond and cherry are a classic pairing for a reason—it brings out the fruit’s floral notes.
- Pantry Basics: All-purpose flour, baking powder, and a little salt round out the dry ingredients.
How to Make It
Step 1: Prep the Oven and Pan
Start by preheating your oven to 350°F. Grease a 10-inch springform pan with butter, then toss in a little flour to coat the bottom and sides. Tap out any excess flour over the sink.
Step 2: Whisk Dry Ingredients
In a medium bowl, combine your flour, baking powder, and salt. Give it a good whisk to ensure the baking powder is evenly distributed. This ensures your cake rises evenly.
Step 3: Cream Butter and Sugar
In a large bowl, use an electric mixer on medium-high speed to beat the softened butter and sugar together. You want to go for about 3 minutes until the mixture looks pale and fluffy. This step incorporates air, which is key for a light texture.
Step 4: Add Eggs and Extract
Add the eggs one at a time, beating well after each addition. If the batter looks like it’s curdling (separating), don’t panic—just add a tablespoon of your flour mixture and it will smooth right out. Mix in the almond extract on low speed.
Step 5: Combine and Assemble
Gradually mix in the dry ingredients on low speed, or fold them in by hand with a spatula, just until the flour streaks disappear. Pour the batter into your prepared pan. Gently press the pitted cherries into the top of the batter in a circular pattern. Keep them near the surface so they don’t disappear completely during baking.
Step 6: Bake and Cool
Bake for about 1 hour, or until a toothpick inserted into the center comes out clean. The top should be golden brown. Let it cool in the pan for 10 to 15 minutes before releasing the springform ring, then let it cool completely on a wire rack.
Meagan’s Easy Wins
- Room Temperature Matters: Since we are relying on the emulsion of butter and eggs for lift, make sure your ingredients are at room temperature. Cold eggs can shock the butter and break the batter.
- Cherry Placement: When adding the fruit, don’t press them too deep. The batter will rise around them as it bakes. Keeping them near the top ensures that lovely visual of whole cherries when you serve it. If you love fruit-forward bakes, check out my fruit garden guide for more ideas.
- No Pitter? No Problem: If you don’t have a cherry pitter, use the sturdy end of a chopstick or a reusable straw to push the pit through the cherry from the stem side. It’s a bit messy but works great.
- Almond Extract Substitute: If you aren’t a fan of almond extract, vanilla bean paste or pure vanilla extract works beautifully, though you will lose that classic “bakery” cherry flavor profile.
Make It Yours
- Citrus Twist: Rub a little lemon or orange zest into the sugar before creaming it with the butter. The citrus oils add a bright pop that cuts through the sweetness.
- Berry Swap: If cherries aren’t in season, this batter works wonderfully with strawberries or raspberries. Just be mindful of the moisture content. For a different take on berries, try this raspberry white chocolate cake.
- Spiced Version: Add a pinch of cinnamon or cardamom to the dry ingredients for a warmer, cozier flavor profile.
- Glazed Top: Whisk together powdered sugar and a splash of milk (or cherry juice!) to drizzle over the cooled cake for extra sweetness.
Everyday Enjoyment
This cake is versatile enough for breakfast, tea time, or dessert. I love serving a slice with a simple dollop of slightly sweetened whipped cream. If you want to get a little fancy, a scoop of vanilla bean ice cream while the cake is still slightly warm is heavenly.
For a lighter touch, just a dusting of powdered sugar is all it really needs. It pairs perfectly with a strong cup of coffee or cold milk. If you enjoy simple cakes that soak up flavor, you might also like this strawberry tres leches cake for a moister option.
The Sweet Spot
I hope this simple cherry cake becomes a regular in your rotation whenever fresh fruit is in season. It is baking that fits your life—uncomplicated, delicious, and full of joy. While there are many ways to make a fruit cake, including complex versions like the one from Simply Recipes, I find this straightforward method delivers the best payoff for your time.
If you are looking for something a bit darker and richer next time, try my chocolate fruit cake. Happy baking!
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