Description
A moist, lightly sweet cherry cake packed with fresh cherries and a hint of vanilla. Perfect for brunches, desserts, or afternoon tea.
Ingredients
2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
¾ cup unsalted butter (softened)
1 cup white sugar
3 large eggs
1 tbsp vanilla bean
½ cup milk or almond milk
2 cups fresh or frozen pitted cherries
Instructions
Preheat oven to 350°F and grease a 9-inch cake pan.
In a mixing bowl, whisk flour, baking powder, and salt together.
In another bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each.
Stir in vanilla extract.
Alternately add dry ingredients and milk until just combined.
Gently fold in pitted cherries, being careful not to overmix.
Pour batter into prepared pan and smooth the top.
Bake 40–45 minutes until golden and a toothpick comes out clean.
Let cool in pan 10 minutes then transfer to rack to cool completely.
Notes
Use a cherry pitter for faster preparation.
Swirl a lemon glaze on top for extra brightness.
Best when enjoyed within 3 days or freezes well for 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 295
- Fat: 13g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
Keywords: cherry cake, fresh cherry cake, easy cherry dessert, homemade cakes