Rustic Cherry Cake
Fresh or jarred cherries are folded directly into a simple butter cake batter, sinking slightly as the cake bakes to create pockets of fruit throughout. The rough, unfussy top is part of the appeal, and the whole thing comes together in well under 90 minutes.
Equipment
- Oven
- 9-inch Springform Pan
- Mixing Bowls
- Whisk
- Spatula
Ingredients
- 1 ½ cups all-purpose flour sifted for better texture
- 1 cup granulated sugar use organic for a purer taste
- ½ cup unsalted butter softened to room temperature
- 2 large eggs preferably free-range
- 1 teaspoon vanilla extract use real vanilla for depth
- ½ cup whole milk or substitute with almond milk for a nutty flavor
- 2 cups cherries pitted and halved, fresh or frozen, preferably in season
- 1 tablespoon baking powder ensures a fluffy cake
- ¼ teaspoon salt to balance sweetness
Instructions
- Preheat your oven to 350℉ (175℃). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3 minutes.
- Add the eggs one at a time, beating well after each addition, and then mix in the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture.
- Gently fold in the cherries using a spatula, ensuring they are evenly distributed in the batter.
- Pour the batter into the prepared springform pan, smoothing the top with a spatula.
- Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Tammy’s Tips:
- To enhance the cherry flavor, consider adding a tablespoon of cherry brandy to the batter.
- For a gluten-free version, substitute all-purpose flour with almond flour, though it will slightly alter the cake's texture.
Nutrition
Calories: 334kcalCarbohydrates: 50gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 79mgSodium: 258mgPotassium: 147mgFiber: 1gSugar: 30gVitamin A: 469IUVitamin C: 2mgCalcium: 126mgIron: 2mg
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