This cherry cake is fluffy and soft. It has fresh cherries on the base and on top, with some confectioners sugar to decorate. This should be made using fresh cherries, because it turns out just so much better this way.
The first time I tasted fresh cherries it was a revelation. Up until then I had only tried canned cherries and had no idea how the fresh ones tasted. Then I was surprised because they tasted sort of like a combination of plums and strawberries to me. They are really good fresh, if you haven’t and you can, try them.Jump to Recipe
Cherries, from what we have tried, are really good to use for desserts because they give some moisture but not too much, they keep their shape and they are not as sweet that they would overpower the other flavors.
We, as you know, are not fan of cakes or any other type of dessert or meal recipe that calls for artificial ingredients, we sure like to make food look pretty, but we don´t like the idea of using artificial things to acomplish that. This is why it is uncommon for us to upload recipes that call for fondant, artificial food colorants or flavorings, or recipes that pay too much atenttion to the way the food is presented.
We are fond of the idea that food, on its own, is already beautiful, that whole foods are good, that homemade food, made from scratch, is healthy just because of it. And the thing is, I love desserts and food in general, eating is delicious, something to enjoy. We think we should all eat without guilt and make the most of it, because we don’t have the time to cook something we crave so much either to pamper others or ourselves all the time.
If you like this recipe, you have to see our yogurt pound cake.
- 4 eggs
- 1 C white sugar
- 2 tsp vanilla extract
- 1/8 tsp almond extract
- 6 oz (170 gr) unsalted butter at room temperature
- 6.1 fl oz (180 ml) whole milk
- 1 2/3 C all purpose flour
- 1/3 C almonds ground
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 2 C cherries fresh
Preheat the oven to 350°F (180°C).
In a bowl, sift together the flour, baking powder, and salt. Add in the ground almonds and set aside.
In a big bowl, using a mixer, beat the eggs for 5 minutes, or until the mixture whitens and turns fluffy.
Beat in the sugar and mix for 2 minutes.
Add in the vanilla and almond extract and keep beating.
Beat in the butter.
Using a rubber spatula, stir in a third of the flour mixture, then half of the milk, then the second third of the flour, and so on, to finish adding the last third of flour and stir to combine.
Pit the cherries and cut each in half.
Line a square or rectangular baking pan with walls with some parchment paper and butter.
Place two thirds of the cherries in the pan and pour the batter over them. Then place half of the left cherries on top of the batter and save the rest for later.
Bake at 350°F (189°C) for 20 minutes, then open the oven door to place the remaining cherries on top of the cake and bake for another 20 minutes or until a wooden stick comes out clean when inserted.
Decorate with some confectioners sugar (optional).