Easy Cherry Cake Recipe from Scratch
This easy cherry cake recipe is so easy to make and so delicious you’d want to bake it all summer long. Dense but soft, not too sweet, bursting with wonderful cherry flavour.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 16 servings
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 6 tbsp unsalted butter room temperature
- 3/4 cup granulated sugar
- 1 pc large egg room temperature
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 lb fresh sweet cherries pitted and halved
Preheat oven to 350F. Line a 9x9 inch square baking pan with parchment paper with slight overhang on each side. Set aside.
In a large bowl, sift 1 1/2 cups all purpose flour, 1 1/2 tsp baking powder and 1/2 tsp salt. Set aside.
Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, cream 6 tbsp of butter with 3/4 cup of sugar until light and fluffy (about 3-5 minutes on medium-high speed).
Switch the mixer to low speed and gradually add your flour mixture. Stir just until combined. Remember to scrape the bottom and sides of your bowl.
Transfer your batter into your prepared pan and smoothen the top with a spatula. Place cherries on top (you may want to lightly press some of the cherries into the batter) and bake for 30-40 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Place the pan on a wire rack to cool. Serve with a dusting of confectioner's sugar or a scoop of ice cream.
Calories: 141kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 82mg | Potassium: 133mg | Fiber: 1g | Sugar: 13g | Vitamin A: 165IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 0.7mg