Cherry Cake
Cherry cake is a delightful dessert that showcases the vibrant flavor of fresh cherries. Its moist texture and sweet, buttery taste make it an ideal treat for any occasion, from summer picnics to winter holidays. This recipe will guide you through creating a cherry cake that will impress your family and friends, making every bite a celebration of flavor.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 tsp baking powder
- ½ tsp salt
- 2 cups fresh cherries, pitted and halved
- 1 cup whipped cream (for topping)
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 20 minutes, and cooking time is around 35-40 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 10g of fat, 38g of carbohydrates, 2g of protein, and 20g of sugar. This is based on using fresh cherries and standard ingredients.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Fold in the pitted cherries gently to avoid breaking them.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Alternative Ingredients
If fresh cherries are not available, you can use frozen cherries (thawed) or even substitute with other fruits like blueberries or raspberries. For a gluten-free version, use almond flour or a gluten-free flour blend.
Serving and Pairings
This cherry cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a cup of coffee or tea for an afternoon treat.
Storage and Reheating
Store leftover cherry cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. The cake can be frozen for up to 3 months; just wrap it tightly in plastic wrap and aluminum foil.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not using fresh cherries can affect the flavor significantly.
- Underbaking will result in a soggy texture.
- Skipping the cooling step can cause the cake to break when transferred.
- Not greasing the pan properly may cause sticking.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Consider adding almond extract for an enhanced flavor.
- Garnish with extra cherries for a beautiful presentation.
- Test for doneness with a toothpick to avoid overbaking.
FAQs
Can I use canned cherries for this recipe?
Yes, you can use canned cherries, but make sure to drain them well to avoid excess moisture in the cake.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it wrapped in plastic wrap until you’re ready to serve.
What can I serve with cherry cake?
Cherry cake is delicious on its own but pairs well with whipped cream, ice cream, or fresh fruit on the side.
How should I store leftover cherry cake?
Store it in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Conclusion
This cherry cake is a delightful treat that brings a burst of flavor to any occasion. It’s easy to make and sure to impress your guests. Enjoy a slice with friends and family, and savor the sweet moments!
Cherry Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 tsp baking powder
- ½ tsp salt
- 2 cups fresh cherries pitted and halved
- 1 cup whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Fold in the pitted cherries gently to avoid breaking them.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
