Cherry cake recipe

Cherry Cake recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking to indulge in a delightful dessert? Look no further than this irresistible Cherry Cake recipe. Bursting with the sweet and tangy flavors of fresh cherries, this cake is a perfect treat for any occasion. The moist and fluffy cake layers are complemented by a luscious cherry filling, creating a harmonious balance of flavors. Topped with a creamy frosting and garnished with cherries, this cake is sure to impress your friends and family. So grab your apron and get ready to bake a scrumptious Cherry Cake that will leave everyone wanting more!

Keywords: Cherry cake, dessert, fresh cherries, moist, fluffy

Cherry cake recipe details

Cherry cake recipe, recipe Rating: 4.5
Number of votes:97 

Ingredients

	For the cake:
225 g	butter, softened
225 g	caster sugar
4 large	eggs, beaten
225 g	plain flour
1 tsp	baking powder
¼ tsp	salt
250 g	glacÚ cherries, quartered
110 g	ground almonds
½ tsp	almond extract, scant
1 tbsp	milk to mix
	For the topping:
2 tbsp	brown sugar

Instructions

Preheat the oven to Gas Mark 4, 180║C, 350║F. Grease and line a deep 8-inch, 20cm cake tin or a 9-inch, 22cm cake tin.

Cream the butter and sugar together in a bowl until light and fluffy. Whisk in the eggs, a little at a time. If the mixture starts to curdle, add a little flour. Sift the remaining flour, salt and baking powder together into the mixture and fold together with a spoon or spatula. Carefully fold in the cherries, ground almonds, almond extract and the milk, adding a little more if needed, to produce a just dropping consistency.

Spoon the mixture into the tin and level the surface. Sprinkle the brown sugar evenly over the top and bake for 1 hour. Remove from oven and cover the top of the cake and tin with ovenproof foil. Return the cake to the oven and cook for a further 30 minutes, or until the cake has separated from the sides of the tin and the top is springy to the touch.

Cool in tin for 15 minutes and then turn out onto a wire rack to finish cooling.

About this recipe:
The original version of this recipe came via a famous TV cook. A friend baked it as offered and found it under-flavoured and asked my opinion as she had previous issues with others of the same cook’s recipes. It also did not rise especially well and was deemed too dense. Consequently, I increased the amount of baking powder and added a touch of salt. The flavour and texture both improved when the revised version was baked.

Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a