Cherry Cake Recipe
Cherry cake is a timeless classic, marrying the sweetness of fresh cherries with the rich, buttery flavor of a light sponge. The appeal lies in its simplicity quick to prepare and bursting with vibrant fruit, making it a favorite for both novice and seasoned bakers. The texture of the cherries, combined with the almond essence, brings a delightful contrast to the cake’s soft crumb. It’s a recipe that’s perfect for tea time or as a satisfying dessert, offering both indulgence and comfort with every bite.
Ingredients Breakdown
The ingredients for this cherry cake come together to create a balanced, flavorful treat:
- Butter (160 g, softened): Essential for giving the cherry cake its richness and soft texture, the butter must be at room temperature for easy creaming. It helps incorporate air into the batter, resulting in a lighter cake.
- Caster Sugar (160 g): This fine sugar dissolves quickly, ensuring a smooth, evenly textured cake. It sweetens the batter without overpowering the delicate flavor of the cherries.
- Self-raising Flour (225 g): A staple in cake baking, this flour already contains raising agents, ensuring a beautifully risen sponge.
- Eggs (3 large): The eggs help bind the ingredients while adding moisture and structure to the cake. They also help give the cake its tender crumb.
- Vanilla Extract (1 tsp): Vanilla enhances the overall flavor, adding a subtle but fragrant aroma to the cake, complementing the cherries perfectly.
- Ground Almonds (25 g): Almonds add a light, nutty flavor and give the cake a soft, moist texture. They also balance out the sweetness of the cherries and sugar.
- Fresh Cherries (250 g, pitted): The star of the recipe, cherries provide a juicy burst of sweetness and tartness, with a texture that contrasts wonderfully with the softness of the cake.
For those with dietary preferences, substitutions like almond flour can be used for a gluten-free version, and frozen cherries can be a suitable alternative when fresh cherries aren’t available.
Step-by-Step Instructions
Preparation:
Begin by preheating your oven to 180°C (160°C fan), or 350°F, and grease a 17-18cm round tin generously with butter. Alternatively, you can line it with parchment paper to prevent sticking. The size of the tin ensures the cake rises to the perfect height without overcooking.
Wash the cherries well, ensuring no dirt or impurities remain. After drying them with a clean towel, carefully pit the cherries, then cut them into halves or quarters. The variety in size will bring a delightful mix of textures once baked.
For the Cake Batter:
In a large mixing bowl, add the butter, sugar, self-raising flour, eggs, vanilla extract, and ground almonds. Using an electric mixer or a food processor, blend the ingredients until you have a smooth, cohesive batter. The mixture should be light and fluffy, with no lumps remaining. The key here is not to overmix stop once the ingredients are well combined.
Carefully fold the prepared cherries into the batter. Use a large spoon or spatula to avoid crushing the cherries. By gently folding, you ensure that the cherries are evenly distributed without releasing too much juice, which could affect the texture.
Transfer the batter into the prepared tin, making sure it is leveled out evenly. To prevent the cake from peaking during baking, create a slight dip in the center of the batter with the back of a spoon. This ensures an even rise.
Baking:
Sprinkle the top of the cake lightly with caster sugar to create a sweet, crispy crust. Place the tin in the preheated oven and bake for 45 to 60 minutes. The cake is ready when the top is golden and a skewer inserted into the center comes out clean. If the top browns too quickly, cover it loosely with foil.
Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. This resting time helps the cake set and prevents it from breaking apart when removed from the tin.
Recipe Tips & Frequently Asked Questions
- How to prevent cherries from sinking: Toss the cherries in a little flour before folding them into the batter. This will help keep them suspended in the cake as it bakes.
- Ensuring a moist cake: Don’t overbake the cake check with a skewer after 45 minutes. Overbaking can lead to a dry texture.
- Alternative fruits: If cherries aren’t available, try using raspberries or blueberries for a delicious variation.
- Storage tips: Store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap tightly and freeze for up to two months.
- Freezing the cake: Wrap the fully cooled cake in plastic wrap and foil before freezing. Thaw at room temperature when ready to serve.
What to Serve With This Recipe
Cherry cake pairs wonderfully with a variety of accompaniments. A dollop of lightly whipped cream enhances the cake’s sweetness, while crème fraîche offers a tangy contrast that complements the cherries. For a more indulgent option, serve the cake with a scoop of vanilla ice cream. The cake’s subtle almond flavor also makes it an excellent match with a light dessert wine, while a simple cup of coffee or tea is a perfect companion for an afternoon treat.
Decorating and Presentation Ideas
For a simple yet elegant finish, dust the cooled cake with a light layer of icing sugar before serving. Fresh cherries can be placed on top for a pop of color and visual appeal, especially when served for special occasions. For an extra touch of luxury, drizzle a bit of melted dark chocolate over the top, or serve slices with a dollop of freshly whipped cream. For more casual settings, a light glaze made with lemon juice and powdered sugar can be drizzled over the cake for a refreshing finish.
Troubleshooting Common Issues
- Cake sinking in the middle: This usually happens if the oven door is opened too soon during baking. Ensure the cake has set before checking.
- Cherries clumping together: If the cherries sink or clump, tossing them in flour before adding to the batter can prevent this.
- Overbaked or underbaked cake: Use a skewer to check for doneness, and cover the cake with foil if it browns too quickly.
- Dense or dry cake: Overmixing the batter or overbaking can result in a dense texture. Mix just until the ingredients are combined, and keep an eye on the baking time.
Cherry Cake Recipe
Ingredients
- 160 g butter softened
- 160 g caster sugar
- 225 g self-raising flour
- 3 large eggs
- 1 teaspoon vanilla extract 5ml
- 25 g ground almonds
- 250 g fresh cherries yielding about 220 g of pitted cherries
Instructions
Preparation:
- Preheat your oven to 180°C (160°C for fan ovens), gas mark 4, or 350°F.
- Prepare a 17-18cm (7-inch) deep round cake tin by greasing it thoroughly with butter, or line it with a parchment paper liner for easier removal later.
- Wash the cherries thoroughly, then dry them with a clean kitchen towel. Remove the stalks, pit the cherries, and cut them into a combination of halves and quarters to provide different textures throughout the cake.
For the Cake:
- In a large mixing bowl, combine the butter, caster sugar, self-raising flour, eggs, vanilla extract, and ground almonds. Use an electric mixer or a food processor to blend the ingredients together until you have a smooth, well-incorporated batter.
- Gently fold the prepared cherries into the cake mixture using a large spoon or spatula, ensuring they are evenly spread throughout the batter.
- Transfer the mixture into the prepared cake tin, leveling it with a spatula. Create a shallow dip along the center of the batter to help prevent the cake from forming a peak as it bakes.
- Lightly sprinkle the top of the cake with a little caster sugar to give it a sweet, crisp finish.
- Bake in the preheated oven for 45 to 60 minutes, or until the cake has risen, the top is golden brown, and a skewer inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.