Description
This Fresh Cherry Cake is soft, buttery, and packed with juicy sweet cherries. Finished with a dusting of powdered sugar, it’s the perfect summer dessert for any occasion.
Ingrédients
Scale
- 2 cups fresh sweet cherries, pitted and halved
- 1 tbsp all-purpose flour
- 3 large eggs, room temperature
- ¾ cup granulated white sugar
- ½ cup unsalted butter, melted and cooled slightly
- ¼ cup whole milk
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 2 tbsp powdered sugar, for dusting
Instructions
- Preheat oven to 180°C (350°F).
- Grease an 8-inch or 9-inch baking pan and line the bottom with parchment paper.
- Pat the cherries dry and toss them with 1 tablespoon of flour.
- Beat eggs and granulated sugar together for 3–4 minutes until pale and thick.
- Slowly mix in the melted butter and milk until combined.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared baking pan.
- Arrange the flour-coated cherries evenly over the batter, pressing them slightly into the surface.
- Bake for 30–35 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes.
- Transfer to a wire rack to cool completely.
- Dust generously with powdered sugar before slicing and serving.
Notes
Coating the cherries in flour helps prevent them from sinking to the bottom of the cake. For the best flavor, use ripe, fresh sweet cherries.
- Temps de préparation: 15 minutes
- Temps de cuisson: 35 minutes
- Catégorie: Dessert
- Méthode: Baked
- Cuisine: American
Nutrition
- Portion: 1 slice
- Calories: 285
- Sucre: 19g
- Sodium: 120mg
- Graisse: 12g
- Graisse saturée: 7g
- Graisses insaturées: 4g
- Gras trans: 0g
- Glucides: 40g
- Fibres: 1g
- Protéine: 4g
- Cholestérol: 75mg