Cherry on Cake – Fresh Fruity Summer Dessert
The Cherry on Cake is a delightful, easy-to-make summer dessert that captures the essence of fresh fruits and sweet indulgence. Perfect for busy weeknights, this recipe takes minimal effort for maximum flavor!
The Cherry on Cake is a delightful, easy-to-make summer dessert that captures the essence of fresh fruits and sweet indulgence. Perfect for busy weeknights, this recipe takes minimal effort for maximum flavor!
Cherry on Cake – Fresh Fruity Summer Dessert
- Utilizes fresh cherries for a vibrant, juicy flavor.
- Perfect for warm summer nights as a light dessert option.
- Quick and easy preparation makes it a go-to for last-minute gatherings.
Ingredients
- 1 cup fresh cherries, pitted and halved
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- Powdered sugar for dusting
How to Make
To prepare this delightful dessert, preheat your oven to 350°F (175°C). Begin by greasing a round cake pan. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the butter mixture, alternating with a splash of milk if needed for consistency. Gently fold in the halved cherries, ensuring they’re evenly distributed throughout the batter. Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before dusting with powdered sugar.
Tips
- Make sure your cherries are ripe for the best taste.
- Consider adding a splash of almond extract for a unique flavor twist.
- Pair with whipped cream or vanilla ice cream when serving.
Make-Ahead
This cake can be made a day in advance, making it perfect for gatherings. Store in an airtight container at room temperature until ready to serve.
Storing
Leftover cake should be stored in an airtight container to keep it moist and fresh. It will last for 2-3 days at room temperature.
Freezing
To freeze, wrap individual slices tightly in plastic wrap and then place in a freezer-safe bag. Frozen cake will maintain its quality for up to 3 months.
Reheating
To reheat, simply place the slice in the microwave for about 10-15 seconds or warm in an oven at 350°F (175°C) for about 5 minutes.
Serving Suggestions
Serve slices of Cherry on Cake alongside a scoop of vanilla ice cream or a dollop of whipped cream. For an added touch, garnish with mint leaves or a drizzle of chocolate sauce.
Check out this high-quality cake pan on Amazon for perfect results every time!
Related Recipes
Ingredients
- 1 cup fresh cherries, pitted and halved
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- Powdered sugar for dusting
Instructions
Preheat and prepare pan
Preheat the oven to 350°F (175°C) and grease a round cake pan.
Cream butter and sugar
Cream together butter and sugar until light and fluffy.
Add eggs and vanilla
Add eggs one at a time, followed by vanilla extract, mixing well.
Whisk dry ingredients
In another bowl, whisk together flour, baking powder, and salt.
Combine and fold cherries
Gradually mix dry ingredients into wet ingredients, adding milk if needed. Fold in halved cherries and pour into the prepared pan.
Bake and cool
Bake for 30-35 minutes until a toothpick comes out clean and allow to cool.
Dust with powdered sugar
Dust with powdered sugar before serving.
Notes
- Fresh cherries make this cake burst with flavor.
- You can make this the day before and refrigerate before serving.
- Optional almond extract can be added for a nutty twist.
Nutrition Facts
Frequently asked questions
Can I use frozen cherries instead of fresh?
Yes. Thaw frozen cherries and pat dry before using. Use the same quantity as fresh.
What size pan should I use, and how many servings does this yield?
An 8-inch round cake pan works well. This recipe yields about 8 servings.
Can I substitute almond extract for vanilla?
Yes, you can substitute almond extract for vanilla. Use about 1/4 to 1/2 teaspoon to taste, since almond flavor can be strong.
How should I store leftovers?
Store any leftovers in an airtight container at room temperature for up to 2-3 days. Dust with powdered sugar just before serving.
Can I make this as cupcakes or ahead of time for a party?
Cupcakes can be made by filling muffin tins 2/3 full and baking for about 18-22 minutes. You can also bake ahead and store tightly covered; rewarm briefly before serving.
