The 5-minute cherry cake is light and aromatic thanks to the cherries that give it a special taste. Just a generous dusting of powdered sugar makes it perfect for breakfast or a kids’ snack.
5-minute cakes are really easy, extremely versatile, and can be made in many variations. If you are short on time, they are perfect for you, quick and stay soft for 3 or 4 days; to make the cherry cake you only need two bowls and a whisk, and in a few minutes, you will have the batter ready to bake.
Recently, I’ve offered some basic recipes to customize as you like, such as the 5-minute Greek yogurt cake or ricotta, two variations also ideal for making muffins; the baking time will be even quicker, yielding soft and delicious treats perfect for children’s birthdays or a buffet.
Try the other variations too:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1.5 cups all-purpose flour
- 3.5 tbsp potato starch
- 3/4 cup sugar
- 1/2 cup yogurt
- 1/3 cup peanut oil (or other oil to taste)
- 2 eggs (medium)
- 1 packet baking powder
- 1 tsp vanilla extract
- A few drops almond essence (or 1 tsp of grated lemon zest)
- 10.5 oz cherries (fresh, pitted)
- 1/4 cup sugar sprinkles (or almond sprinkles)
Tools
- 2 Bowls
- 1 Whisk
- 1 Cake Pan Springform 9 inches diameter
Steps
Wash the cherries, dry them with a couple of paper towels, remove the pit and stem, then cut about ten into four parts and the others in half.
Put the sugar in a bowl, add the eggs, and mix well with a whisk. Then add the yogurt, oil, vanilla, and almond essence (you can replace the flavors with those you prefer) incorporating everything.
In the other bowl, sift the flour with the baking powder and set aside.
Gradually pour the liquid ingredients into the bowl with the solid ingredients, mixing with the whisk, to obtain a uniform batter.
Add the cherries cut into four parts to the mixture, and mix.
Pour the mixture into the greased and floured cake pan. Spread the cherries cut in half on the surface and finish with the sugar sprinkles.
Bake the cake in a preheated static oven at 350°F for about 40 minutes.
Do the toothpick test, if necessary extend the baking for a few minutes.
If the top of the cake tends to darken too much, cover it with aluminum foil.
The 5-minute cherry cake is ready, let it cool completely and serve.
Tips
Storage
The 5-minute cherry cake stays fresh for up to 4 days, but I recommend keeping it in the fridge covered well and letting it sit at room temperature for 30 minutes before serving. If you regularly use it, you can warm the portions you need in the microwave.
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