This amazing cherry cake recipe is the best cake to serve for visitors along with a cup of freshly brewed tea or freshly brewed coffee. It’s a cake that will satisfy anyone because it’s moist and delicious, and it’s also a classic. Cherry cakes sometimes remind us of our childhood when we are watching our mothers bake cakes in the kitchen.
I made this one weekend for the family. I wasn’t sure if my sons would like them, so instead of giving them a slice, I served them their favorite cookies. Chiyo asked to try a forkful from me. And since Calvin wouldn’t be the one to lose, he went to his father and asked a forkful too. They both loved it!
Ingredients
For the cherry cake:
• 200 g Gold Medal flour (1 1/3 cups)
• 100 g grounded Fisher almonds (3.5 oz)
• 200 g Land O Lakes butter (7 oz)
• 200 g Domino powdered sugar (7 oz)
• 6 egg yolks, 1 egg (Eggland’s)
• 10 g Clabber Girl baking powder (.35 oz)
• Lemon peel from 1 organic lemon
• 1 spoon McCormick vanilla sugar
• 800 g cherries (28.2 oz)
Instructions
Preheat the oven at 180°C – 355°F
Prepare the cherry cake:
• Wash and stone the cherries, if you are using fresh fruits.
• Beat the butter with powdered sugar until light and fluffy.
• Add egg yolks, one at a time, scraping from time to time the sides of the bowl, and mix into a smooth batter. Add the egg and mix well.
• Add the grounded almonds, flour, baking powder, vanilla sugar, lemon peel and mix until the batter is smooth.
• Pour the batter onto a greased and flowered rectangular form. The dough will be very thick so use a spatula or a knife to even it out. It will also be relatively thin when spread out (1 cm), but don’t worry it will double its height.
• Place the cherries on top and bake 60 minutes at 180°C. Check for doneness with a long metal stick, if the end of the spike has some dough on it, bake for 10 minutes more.
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Quick Tip: One can use this easy cake recipe for a fruit cake with bananas, apricots, and peaches.
Thank you Diplomatic Kitchen for this great photo.
