Summer Cherry Cake
Celebrate the flavors of the season with this irresistible Summer Cherry Cake, a light and tender dessert bursting with fresh, juicy cherries. Perfectly golden and subtly sweet, this homemade cake combines a vanilla-scented batter with the vibrant pop of ripe cherries, making it the ultimate treat for warm-weather gatherings. The easy-to-follow recipe features pantry staples like all-purpose flour, sugar, butter, and eggs, ensuring it's both accessible and comforting. The delicate dusting of powdered sugar adds a simple yet elegant touch, making every slice look as delightful as it tastes. Ready in under an hour, this crowd-pleaser is perfect for picnics, brunches, or an indulgent weeknight dessert. Serve it as is or pair with a dollop of whipped cream for an extra touch of decadence!
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Ingredients
- 1.5 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter
- 2 large eggs
- 0.5 cup whole milk
- 1 teaspoon pure vanilla extract
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 2 cups fresh cherries, pitted and halved
- 0.25 cup powdered sugar (optional, for garnish)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch springform pan, or line the bottom with parchment paper.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 3 minutes.
Step 4
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the pure vanilla extract.
Step 5
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined—do not overmix.
Step 6
Pour the batter into the prepared springform pan and spread evenly.
Step 7
Scatter the pitted and halved fresh cherries evenly over the top of the batter. Gently press them into the batter slightly.
Step 8
Bake in the preheated oven for 35-40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Step 9
Allow the cake to cool in the pan for about 10 minutes before removing it from the pan to cool completely on a wire rack.
Step 10
Once cooled, dust the top of the cake with powdered sugar for a finishing touch, if desired. Slice and serve!
Nutrition Facts
| Serving size | (670.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1532.6 |
| Total Fat 59.9g | 0% |
| Saturated Fat 31.5g | 0% |
| Cholesterol 496mg | 0% |
| Sodium 153.5mg | 0% |
| Total Carbohydrate 217.6g | 0% |
| Dietary Fiber 11.2g | 0% |
| Total Sugars 70.2g | |
| Protein 34.8g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 131.3mg | 0% |
| Iron 11.2mg | 0% |
| Potassium 1007.6mg | 0% |
Source of Calories