Cherry Cake Recipe
By Dassana Amit · VegrecipesofindiaPublic
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Cherry Cake is an easy cake made with fresh cherries, flour, sugar, oil and vanilla. Fresh cherries are folded into a soft cake batter and baked until golden, light and tender. This simple homemade cake is perfect for tea time, dessert or special occasions. The recipe works well with both Indian and imported cherries.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Servings
- 8
Recipe source
This recipe was taken from Cherry Cake Recipe · by Dassana Amit. If you enjoy it, please consider supporting the creator at the source.
Ingredients
For 8 people
- 200 gcherries (– fresh, pitted and halved (about 1 cup halved cherries))
- 1 tbspall-purpose flour (– for coating the cherries)
- 180grams/1½ cups all-purpose flour
- 20grams/3 tablespoons cornstarch ((cornflour))
- 1 tspbaking powder
- 0.25 tspbaking soda
- 1 pinchsalt
- 0.25 cupsunflower oil (or any neutral-flavored oil)
- 0.75 cupmilk (– dairy or plant-based)
- 1 tbspapple cider vinegar (or lemon juice)
- 1 tspvanilla extract
- 1 tsplemon zest (– optional)
- —150 grams/¾ cup sugar (– add 1 to 2 tablespoons more for tart cherries)
Steps
- 1
Rinse, pit and halve the cherries. Set aside
- 2
Prepare a 7-inch cake pan or a square pan by greasing it with oil and optionally lining the base with parchment paper.
- 3
Preheat the oven at 180 degrees Celsius (180°C) for 15 minutes before baking.
- 4
Mix the milk with vinegar or lemon juice and let it stand for 10 minutes to make a slightly curdled buttermilk mixture.
- 5
Sift together the all-purpose flour, cornstarch, baking powder, baking soda and salt.
- 6
Add 1 tablespoon all-purpose flour to the halved cherries. Toss gently until they are evenly coated.
- 7
Add the sugar, oil and vanilla to the prepared buttermilk mixture.
- 8
Whisk until smooth and the sugar has dissolved.
- 9
Add the dry sifted ingredients to the wet ingredients and mix gently until a smooth batter forms. Do not over-mix.At this point you can also add lemon zest.
- 10
Fold ¾ portion of the flour-coated cherries into the batter.
- 11
Pour the batter into the prepared pan. Gently tap the pan on the countertop 2 to 3 times to release any large air bubbles.
- 12
Arrange the remaining cherries on top.
- 13
Bake at 180 degrees Celsius (180°C) for 50 to 55 minutes, or until the cake is golden and a skewer or bamboo tooth pick inserted in the center comes out clean.
- 14
Place the pan on a wire rack. Cool the cake completely before slicing and serving.
- 15
Enjoy Cherry Cake as a tea-time cake with tea or coffee, or serve it as a simple dessert. Dust with powdered sugar, if you like.
- 16
Keep the cake in an airtight container at room temperature for 1 day or refrigerate for up to 4 to 5 days. Bring to room temperature before serving.
Per portion
- Calories
- ~64.1 kcal
- Protein
- ~0.3 g
- Fat
- ~7.1 g
- Carbs
- ~0.9 g
- Fiber
- ~0 g
- Sodium
- ~40.7 mg
4 ingredients still need USDA food links. grams/1½ cups all-purpose flour, baking powder, baking soda, vanilla extract, lemon zest (– optional) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 8-portion recipe.
Approximate — includes pinches / kitchen approximations.
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