Description
A delightful and moist cherry cake with a light, fluffy texture and bursts of sweetness from fresh cherries.
Ingredients
Scale
- 2 cups fresh cherries, pitted and halved
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan.
- Cream together the softened butter and sugar with an electric mixer until light and fluffy, about 3-5 minutes.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk, mixing until just combined.
- Fold in the fresh cherries using a rubber spatula, distributing them evenly through the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
- Serve warm, ideally with a scoop of vanilla ice cream.
Notes
For a dairy-free version, substitute butter with coconut oil and use almond or oat milk.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg