Homemade Fresh Cherry Cake
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
8 servings
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Calories
293 kcal
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Cuisine
Italian-American Fussion
Homemade Fresh Cherry Cake
Description
The Homemade Fresh Cherry Cake blends fresh cherries with a batter made from flour, baking powder, eggs, sugar, lemon zest, vanilla, vegetable oil, yogurt, and milk. The cherries incorporated both inside and atop the batter offer bursts of tart sweetness contrasting the tender, lightly sweet crumb baked to a golden finish. Whipped heavy cream and melted chocolate are used as toppings, providing richness and a touch of indulgence.
The cake’s moist texture comes from the yogurt and oil, while the two eggs and extra yolk provide structure and a delicate crumb. Folding in half of the cherries ensures they remain intact without overly saturating the batter. Baking until golden and done with a toothpick test ensures the cake sets properly without drying out. The topping cherries pressed lightly into the batter create appealing fruit pockets on the surface.
This cherry cake works well as a simple dessert or for teatime. Chilling or freezing the cake wrapped tightly allows for extended storage while preserving its moist quality. Variations in oil type can slightly alter flavor and texture but keep the cake moist and tender. Its balance of fruity brightness, mild sweetness, and creamy toppings make it a versatile homemade treat.
Ingredients
- 2 cups cherries fresh, pitted
- 1¼ cups flour 172 grams total, if you double the recipe then double this amount, 2 tablespoons
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 large egg room temperature
- 1 large egg yolk, room temperature
- ¾ cup granulated sugar divided
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ¼ cup vegetable oil corn or sunflower oil
- ½ cup yogurt regular, room temperature
- ¼ cup milk room temperature
TOPPING
- 1-2 cups heavy cream whole or whipping cream with at least 30% fat content, whipped
- 10-12 cherries whole
- 2-3 ounces chocolate melted
Instructions
- Pre-heat oven to 350F (180C), grease and flour an 8 inch/ 20 cm cake pan (springform pan is the best if you have it).
- In a medium bowl whisk together flour, baking powder and baking soda.
- In a large bowl beat on medium speed the egg, yolk and ½ cup + 3 tablespoons sugar until light and fluffy, (approximately 2-3 minutes), add the zest and vanilla beat for one minute, then slowly add the oil and continue beating. Add the yogurt and milk and beat on low speed to combine, add the flour a third at a time, beating on low and scraping the bowl after each addition just until smooth.
- Fold half the pitted cherries* into the batter then pour into the prepared cake pan, top with remaining cherries, press down lightly with a spatula. Sprinkle with 1 tablespoon of granulated sugar. Bake for approximately 40-45 minutes or until golden and done. Test for doneness with a toothpick. Let cool 15-20 minutes in the pan then move to a wire rack to cool completely.
- Dust with powdered sugar, and top each slice with a dollop of whipped cream and chocolate dipped cherries if desired. Enjoy!
* Toss the cherries with a couple of teaspoons of all purpose flour and mix to coat.
Notes
- Use room temperature ingredients by taking them out of the fridge 45-60 minutes before preparing the cake.
- Vegetable oil can be substituted with coconut oil, light olive oil, or melted butter depending on preference.
- The cake can be stored at room temperature for one day if cool, then covered and refrigerated for up to a week.
- This cake freezes well when wrapped tightly in plastic wrap and placed in an airtight container, maintaining quality for 4 to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 53mg | 18% |
| Sodium | 56mg | 2% |
| Potassium | 268mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 84mg | 8% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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