Cherry Cake, a simple and delicious summer dessert, perfect for breakfast or an everyday snack. The recipe is very simple and quick to prepare. You won’t even need an electric mixer or a stand mixer, because you can mix all the ingredients with a spoon or, better yet, a hand whisk to avoid lumps.
The only somewhat lengthy task for this dessert will be pitting all the cherries before placing them on the cake’s surface. Yes, indeed, but it will definitely be worth it because this soft cake is delicious and fragrant, like the lemon bundt cake. You need the same ingredients: eggs, flour, baking powder, seed oil, and milk instead of lemon juice.
I chose a round springform pan, but you can also make this recipe in a bundt cake pan. The important thing is to butter and flour it well before pouring in the batter. And now, let’s go into the kitchen together because the cherry cake will be ready in a click!
If you are interested in other summer dessert recipes, also check out:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 463.41 (Kcal)
- Carbohydrates 66.29 (g) of which sugars 30.76 (g)
- Proteins 9.36 (g)
- Fat 19.71 (g) of which saturated 3.60 (g)of which unsaturated 15.18 (g)
- Fibers 1.67 (g)
- Sodium 35.87 (mg)
Indicative values for a portion of 155 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs
- 2/3 cup sugar
- 1/2 cup vegetable oil
- 2 1/2 cups all-purpose flour
- 1/2 cup milk
- 1 tbsp baking powder
- 2 cups cherries
- 1 packet vanillin
- powdered sugar (to taste)
Tools
- Bowl
- Whisk
- Pan springform cake pan 8 inches
Steps
First, break the eggs into a bowl, add the sugar, and begin to work the ingredients with a whisk until they become light. Then add the milk and mix again until it is blended.
Next, add the oil, flour, baking powder, and vanillin, and continue mixing with the hand whisk until you get a smooth, lump-free mixture.
Separately, wash the cherries very well and remove the stem and pit. I know, it’s a bit tedious, but it’s really worth it. I used a sushi stick or a straw to help. Push the pit down so it comes out of the cherry.
Line a cake pan with parchment paper, 8 inches in diameter, but a 9-inch one will work fine too. Pour in the batter and spread the cherries on the surface.
Bake the cake in a preheated oven at 350°F (static function) for 45 minutes. Cooking times are relative as they depend on the type of oven you have.
Check the cooking with a toothpick, which inserted at various points in the cake should come out completely dry. Otherwise, continue cooking for the necessary time.
Remove the cake from the oven and let it cool. Once it is cooled, remove it from the pan and sprinkle it with powdered sugar.
Storage and Tips for the Cherry Cake
The cherry cake can be stored in a cool, dry place for 3 or 4 days, covered with a glass dome.
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FAQs Questions and Answers for the Cherry Cake
Can I use butter?
Yes, you can replace the oil with butter, using 1/2 cup of butter.
