Introduction
Prepare to be enchanted by this rustic Cherry Cake, where sweet-tart cherries create bursts of flavor in every bite. This delightful dessert combines the juicy freshness of cherries with a light, tender crumb and subtle hints of lemon. Perfect for showcasing summer’s bounty or brightening winter days with preserved fruit, this cake strikes the ideal balance between simplicity and sophistication. The cherries create beautiful ruby-red pockets throughout the cake, making it as visually stunning as it is delicious. Whether served with afternoon tea, as a dessert with a scoop of vanilla ice cream, or even as a special breakfast treat, this cherry-studded delight is sure to become a favorite in your recipe collection.
Ingredients
- 2½ cups (400g) fresh cherries
- 1 cup (120g) Type 00 flour
- 4.2 oz (120g) eggs (approximately 2 medium eggs)
- 0.4 cup (80g) granulated sugar, plus extra for topping
- 2 tbsp (30ml) sunflower seed oil
- ¼ cup (60ml) whole milk
- 2.4 tsp (12g) baking powder (powdered yeast for sweets)
- 1 lemon, zested
- Powdered sugar for dusting
- Butter for greasing the pan
- Additional flour for dusting the pan
Step-by-Step Instructions
- Prepare the cherries: Wash the cherries thoroughly under cold running water. Remove the stems, cut each cherry in half, and carefully remove the pits. Set aside about ⅓ of the cherries for the topping and keep the remainder for the cake layers.
- Prepare the oven and pan: Preheat your oven to 340°F (170°C). Generously butter an 8-inch (20cm) springform pan, then dust with flour, tapping out any excess.
- Make the batter base: In a large mixing bowl, beat the eggs with the sugar using an electric mixer on medium-high speed for about 5 minutes, until the mixture becomes pale, fluffy, and frothy.
- Add flavor elements: Add the freshly grated lemon zest to the egg mixture and continue beating for another minute until well incorporated and aromatic.
- Incorporate dry ingredients: Gradually add the flour to the egg mixture while mixing on low speed. Mix just until combined, being careful not to overmix.
- Add liquid ingredients: Pour in the milk and mix until incorporated. Then add the sunflower seed oil and baking powder, continuing to beat until the batter is smooth and homogeneous.
- Begin layering: Pour approximately one-third of the batter into the prepared springform pan, creating an even layer on the bottom.
- Add first cherry layer: Arrange about half of your reserved interior cherries (not the ones for topping) over this first layer of batter, distributing them evenly.
- Continue layering: Cover the cherries with another third of the batter, carefully spreading it with the back of a spoon to create an even layer without disturbing the cherries beneath.
- Add second cherry layer: Arrange the remaining interior cherries over this second layer of batter.
- Complete the batter layers: Pour the remaining batter over the cherries, gently spreading it to cover them completely and create a smooth surface.
- Finish with cherries: Arrange the reserved cherries decoratively on top of the cake. For the best visual effect, place them cut-side down. Sprinkle the top generously with granulated sugar, which will create a slight crunch as the cake bakes.
- Bake: Place the cake on the middle rack of the preheated oven and bake for approximately 60 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.
- Cool: Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully release the springform sides and allow the cake to cool completely on a wire rack.
- Serve: When completely cooled, transfer the cake to a serving plate and dust lightly with powdered sugar just before serving.
Nutritional Information and Timing
Preparation Time: 25 minutes
Cooking Time: 60 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 55 minutes
Servings: 8 slices
Nutritional Information (per slice):
- Calories: 195
- Protein: 4g
- Carbohydrates: 33g
- Fat: 6g
- Fiber: 2g
- Sugar: 20g
- Sodium: 120mg
Cooking Tips and Tricks
- Cherry selection: Choose firm, plump, and shiny cherries for the best flavor and texture. If using frozen cherries, thaw them completely and drain well before using to prevent excess moisture in the cake.
- Pitting technique: If you don’t have a cherry pitter, use a paperclip (unfolded into an “S” shape) or a pastry tip to push the pit out from the bottom of the cherry.
- Preventing sinking: Tossing the cherries with a tablespoon of flour before adding them to the batter can help prevent them from sinking to the bottom during baking.
- Testing for doneness: Since this cake is dense with fruit, the standard toothpick test may be tricky. Insert the toothpick in a spot free of cherries to get a true reading of the cake’s doneness.
- Even mixing: To ensure the baking powder is evenly distributed, you can mix it with the flour before adding to the wet ingredients rather than adding it at the end.
- Enhancing the lemon flavor: For a more pronounced lemon flavor, add a tablespoon of lemon juice along with the zest.
- Preventing overflow: This cake rises quite a bit, so make sure your springform pan is at least 2 inches (5cm) deep to prevent any overflow during baking.
Variations and Substitutions
- Flour alternatives: If Type 00 flour isn’t available, all-purpose flour works well as a 1:1 substitute.
- Oil options: Substitute the sunflower seed oil with light olive oil, canola oil, or melted butter for different flavor profiles.
- Fruit variations: Replace cherries with other stone fruits like plums, peaches, or apricots. You’ll need to adjust the sugar depending on the sweetness of the fruit.
- Citrus swap: Substitute orange or lime zest for the lemon zest for a different citrus accent.
- Dairy alternatives: Replace whole milk with almond milk, oat milk, or yogurt for different flavor notes and texture.
- Sweet-spicy variation: Add ½ teaspoon of cinnamon or cardamom to the batter for a warm, spiced flavor that complements the cherries beautifully.
- Boozy twist: Macerate the cherries in 2 tablespoons of kirsch or amaretto for 30 minutes before adding them to the cake for an adult dessert with extra flavor.
Common FAQs
Can I use frozen cherries instead of fresh?
Yes, frozen cherries can work well in this recipe. Make sure to thaw them completely and drain any excess liquid before adding them to the cake to prevent the batter from becoming too wet.
How do I know when the cake is perfectly baked?
The cake should be golden brown on top, and a toothpick inserted into the center (in a spot free of cherries) should come out clean or with a few moist crumbs. The cake should also spring back when lightly pressed in the center.
Can I make this recipe with canned cherries?
You can use canned cherries, but drain them very well and pat them dry with paper towels. The texture will be softer than fresh cherries, and you might want to reduce the sugar in the recipe slightly if the canned cherries are in syrup.
How long will this cherry cake stay fresh?
When stored in an airtight container at room temperature, the cake will stay fresh for 2-3 days. For longer storage, refrigerate for up to 5 days.
Why did my cherries sink to the bottom of the cake?
Cherries are heavy and can sink during baking. To prevent this, make sure your batter is thick enough and try tossing the cherries in a tablespoon of flour before adding them to the batter. Also, layering as directed in the recipe helps distribute the cherries throughout the cake.
Storage and Make-Ahead Tips
- Room temperature storage: Store the cherry cake in an airtight container at room temperature for up to 2-3 days. Cover loosely with aluminum foil or plastic wrap to prevent it from drying out.
- Refrigeration: For longer storage, place the cake in an airtight container and refrigerate for up to 5 days. Allow it to come to room temperature before serving for the best flavor and texture.
- Freezing: This cake freezes well. Wrap individual slices or the whole cake (undusted with powdered sugar) tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature before serving.
- Make ahead: You can prepare the cake batter a day ahead and refrigerate it in an airtight container. Bring it to room temperature before baking. The cherries can also be pitted and halved a day in advance and stored in the refrigerator.
- Refreshing: To refresh a cake that’s been stored, warm individual slices slightly in the microwave for 10-15 seconds. This revitalizes the texture and enhances the cherry flavor.
- Serving suggestions: For special occasions, serve with a dollop of lightly sweetened whipped cream, vanilla ice cream, or a drizzle of warm cherry sauce made from additional cherries.
Enjoy this delightful Cherry Cake that perfectly balances sweet and tart flavors in a tender, moist crumb. Its rustic charm and wonderful fruity aroma make it an irresistible treat for any occasion!
