Cherry Cake

I remember sitting on the back porch steps with a colander full of dark, ruby-red cherries and a simple hairpin—Grandma’s makeshift pitter. We would work through the bowl until our fingers were stained crimson, saving the plumpest fruit for her favorite batter. This cherry cake takes me right back to those sun-drenched afternoons, where the promise of a sweet, almond-scented treat made the work worthwhile.

this Recipe

This is a humble yet striking cake, dense with butter and brightened by the classic pairing of cherry and almond. The fruit is pressed right into the top of the batter before baking, creating a beautiful rustic pattern that needs nothing more than a dusting of powdered sugar to be ready for the table. It is the perfect centerpiece for an afternoon tea or a quiet family breakfast.

A Timeless Treat for Any Season

There is a quiet magic in recipes that rely on the seasons, and this cake celebrates the arrival of fresh cherries like nothing else. You will love how the almond extract enhances the natural floral notes of the fruit, creating a flavor profile that feels both sophisticated and comforting. Unlike heavy frosted confections, this cake relies on a tender, buttery crumb and the burst of roasted fruit for its moisture.

It is also incredibly forgiving. The batter comes together in one bowl with a hand mixer, and because the cherries are pressed on top rather than folded in, you don’t have to worry about them sinking to the bottom. It is a rustic, honest bake that looks as beautiful as it tastes.

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The Pantry Staples

To make this cake, you need only a few quality ingredients that you likely already have in your kitchen. Here is what makes each one important:

• Unsalted Butter: Softened to room temperature. This is the foundation of the cake’s flavor and tenderness. Using unsalted allows us to control the salt level perfectly.
• Granulated Sugar: Provides sweetness and aids in creaming the butter to create a light, fluffy texture.
• Eggs: Four large eggs provide structure and richness. Make sure they are at room temperature so they emulsify smoothly into the butter.
• Almond Extract: The secret ingredient. Almond and cherry are distinct soulmates in the baking world; the extract highlights the fruit’s sweetness beautifully.
• All-Purpose Flour: A standard pantry staple that gives the cake its soft crumb.
• Fresh Cherries: Stemmed and pitted. Fresh fruit holds its shape best here, sinking just slightly to create pockets of jammy goodness.

How to Make It

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F (175°C). Generously grease a 10-inch springform pan with butter. Dust it lightly with flour, tapping out any excess over the sink. This ensures your cake releases cleanly later.

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking aerates the flour and ensures the leavening is evenly distributed so your cake rises uniformly.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed. You want to beat this for about 3 minutes until the mixture is pale yellow and fluffy. This step incorporates air into the batter, which is essential for a light cake.

Step 4: Add Eggs and Extract

Add the eggs one at a time, beating well after each addition to fully incorporate them. Scrape down the sides of the bowl with a rubber spatula to ensure everything is mixed evenly. Stir in the almond extract on low speed. If the batter looks slightly curdled, don’t worry—it will smooth out in the next step.

Step 5: Combine with Dry Ingredients

Reduce the mixer speed to low and gradually add the flour mixture. Mix just until the flour disappears and no streaks remain. Be careful not to overmix, as this can make the cake tough.

Step 6: Assemble the Cake

Transfer the thick batter into your prepared springform pan, spreading it evenly. Take your pitted cherries and lightly press them into the top of the batter in a circular pattern. Do not push them too deep; the batter will rise up around them as it bakes.

Step 7: Bake and Cool

Bake for about 1 hour, or until a toothpick inserted into the center comes out clean and the top is golden brown. Let the cake cool in the pan for 10 to 15 minutes before releasing the springform ring. Allow it to cool completely on a wire rack before serving.

Secrets from the Recipe Box

• Room Temperature is Key: Ensure your butter and eggs are truly at room temperature. Cold eggs can shock the creamed butter, causing the batter to break. If this happens, add a tablespoon of the flour mixture to help bring it back together.
• Pitting Without a Pitter: If you don’t have a cherry pitter, you can use the sturdy end of a chopstick or a reusable straw to push the pit through the fruit. It takes a little longer, but it works just as well.
• Preventing Browning: Since this cake bakes for an hour, check it around the 40-minute mark. If the top is browning too quickly, tent a piece of aluminum foil loosely over the pan to protect it.
• Texture Check: This batter is quite thick, similar to our rustic Irish Apple Cake. This density is intentional—it supports the fruit so the cherries stay beautifully visible on top rather than disappearing into the crumb.

Make It Your Own

• Citrus Twist: Rub a little lemon or orange zest into the sugar before creaming it with the butter. The citrus oils add a lovely brightness that cuts through the richness of the cake.
• Berry Swap: If cherries aren’t in season, this batter works wonderfully with other stone fruits like plums or apricots. If you prefer berries, try our Blueberry Coffee Cake for a similar breakfast-style treat.
• Spice It Up: Add a pinch of cinnamon or cardamom to the dry ingredients for a warmer, spicier flavor profile.
• Vanilla Lover: If you aren’t a fan of almond extract, simply swap it for vanilla bean paste or pure vanilla extract for a more classic yellow cake flavor.

At the Table

This cake is stunning in its simplicity, requiring little decoration. I like to dust it with powdered sugar just before serving to highlight the dark fruit against the golden crumb. It pairs beautifully with a hot cup of black coffee or Earl Grey tea.

For a dessert course, serve warm slices with a dollop of unsweetened whipped cream or a scoop of vanilla ice cream. The creamy element balances the almond notes perfectly. It feels much lighter than a rich frosted dessert like our Strawberry Tres Leches Cake, making it ideal for brunch or a summer afternoon snack.

The Last Slice

There is something deeply satisfying about a cake that doesn’t try to hide behind frosting. This cherry cake is honest, nostalgic, and full of the simple joy of baking. Whether you are using fruit picked from a local orchard or just grabbing a bag from the market, this recipe honors the ingredients in the best way possible.

I hope this becomes a staple in your kitchen just as it is in mine. If you are looking for more fruit-forward inspiration, perhaps try our Raspberry White Chocolate Cake next. And for another lovely take on stone fruit desserts, I’ve always admired this version from Simply Recipes. Happy baking, friends.

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