Did you know that fresh cherry recipes see a 300% spike in search volume during peak cherry season, yet most home bakers stick to the same tired cherry pie formula? While everyone’s rushing to make complicated desserts, there’s something beautifully satisfying about a simple, moist cherry cake that lets the natural sweetness and tartness of fresh cherries shine through. This fresh cherry cake recipe transforms plump, juicy cherries into a tender, buttery cake that’s perfect for summer gatherings, afternoon tea, or whenever you want to celebrate the fleeting cherry season.
Fresh cherry season runs from late May through August, making this the perfect time to explore cherry cake recipes that go beyond the ordinary. This particular recipe combines the simplicity of a classic butter cake with the vibrant flavor of fresh cherries, creating a dessert that’s both elegant and approachable. Whether you’re an experienced baker or just starting your culinary journey, this homemade cherry cake will become your go-to recipe for showcasing summer’s ruby-red treasures.
Ingredients List
For the Cake:
- 225g (1 cup) unsalted butter, softened to room temperature – the foundation of our tender crumb
- 225g (1 cup) caster sugar – creates that perfect sweet balance with tart cherries
- 4 large eggs, beaten – adds richness and structure
- 225g (1¾ cups) self-raising flour – ensures a light, fluffy texture
- 350g (2½ cups) fresh cherries, pitted and halved – the star ingredient
- 25g (¼ cup) ground almonds – adds subtle nuttiness and moisture
- 1 teaspoon vanilla extract – enhances the overall flavor profile
- Pinch of salt – balances sweetness and enhances cherry flavor
For Finishing:
- Icing sugar for dusting – adds an elegant final touch
- Optional: 2 tablespoons granulated sugar for sprinkling on top before baking
Smart Substitutions:
- Replace ground almonds with additional flour if nut allergies are a concern
- Swap caster sugar for granulated sugar in equal amounts
- Use frozen cherries (thawed and drained) when fresh aren’t available
- Try a mix of sweet and tart cherry varieties for complex flavor
Timing
Preparation Time: 20 minutes
Baking Time: 45-60 minutes
Total Time: 1 hour 20 minutes
Cooling Time: 30 minutes
This timing represents approximately 25% less active preparation compared to layered cherry cakes, making it perfect for busy bakers who want impressive results without the fuss. The single-pan approach means less cleanup and more time to enjoy your creation.
Step-by-Step Instructions
Step 1: Prepare Your Kitchen Canvas
Preheat your oven to 180°C (350°F/Gas Mark 4) and grease a 2lb loaf tin or 18cm deep round cake tin with butter. Line with parchment paper for easy removal – this small step prevents heartbreak later when your beautiful cake sticks to the pan.
Step 2: Prep Your Cherry Stars
Wash your fresh cherries under cool water and pat them completely dry with paper towels. Remove stems and pit each cherry, then cut them in half. Pro tip: Toss the prepared cherries with a tablespoon of your measured flour – this coating helps prevent them from sinking to the bottom during baking.
Step 3: Create the Foundation
In a large mixing bowl, cream the softened butter and caster sugar together using an electric mixer for 3-4 minutes until light, fluffy, and pale. This aeration step is crucial for achieving that perfect tender crumb – don’t rush it!
Step 4: Build the Structure
Gradually add the beaten eggs to your butter mixture, incorporating a little flour with each addition to prevent curdling. Add the vanilla extract and ground almonds, mixing until just combined. The batter should look smooth and glossy.
Step 5: Bring It All Together
Gently fold in the remaining flour using a large spoon or spatula – overmixing at this stage can result in a tough cake. Once the flour is almost incorporated, fold in your flour-dusted cherries, distributing them evenly throughout the batter.
Step 6: The Final Touch
Spoon the mixture into your prepared tin, creating a slight dip along the center to prevent excessive doming during baking. Sprinkle the top with granulated sugar for a delightfully crispy crust.
Step 7: Bake to Perfection
Bake for 45-60 minutes until the cake is golden brown and a skewer inserted into the center comes out clean or with just a few moist crumbs. The exact timing depends on your oven and tin size, so start checking at 45 minutes.
Nutritional Information
Per Slice (assuming 12 servings):
- Calories: 295
- Total Fat: 12g (15% DV)
- Saturated Fat: 7g
- Cholesterol: 85mg
- Sodium: 180mg
- Total Carbohydrates: 45g (15% DV)
- Dietary Fiber: 2g
- Sugars: 32g
- Protein: 5g
- Vitamin C: 8mg (from fresh cherries)
- Antioxidants: High levels from fresh cherries
Fresh cherries provide natural antioxidants, vitamin C, and potassium, making this indulgent treat slightly more nutritious than many traditional cakes. The addition of ground almonds contributes healthy fats and protein.
Healthier Alternatives for the Recipe
Reduce Sugar Impact:
- Replace half the caster sugar with natural applesauce or mashed banana
- Use coconut sugar or maple syrup (reduce liquid ingredients slightly)
- Try a sugar-free sweetener blend designed for baking
Boost Nutrition:
- Substitute half the all-purpose flour with whole wheat pastry flour
- Add 2 tablespoons of ground flaxseed for omega-3 fatty acids
- Include a handful of chopped walnuts for healthy fats
Dietary Adaptations:
- Gluten-Free: Use a 1:1 gluten-free flour blend plus 1 teaspoon xanthan gum
- Dairy-Free: Replace butter with vegan butter or coconut oil
- Lower Fat: Use Greek yogurt to replace half the butter
Serving Suggestions
This versatile cherry cake shines in multiple serving scenarios:
Elegant Afternoon Tea: Dust with icing sugar and serve alongside Earl Grey tea or champagne for a sophisticated touch.
Summer Dessert: Serve warm slices with a dollop of vanilla ice cream or freshly whipped cream, letting the contrast of temperatures create a memorable experience.
Breakfast Treat: Enjoy a slice with your morning coffee – the fruit content makes it almost virtuous!
Picnic Perfect: This cake travels beautifully and actually improves in flavor after a day, making it ideal for outdoor gatherings.
Holiday Presentation: Top with chocolate-dipped fresh cherries and a light dusting of powdered sugar for special occasions.
Common Mistakes to Avoid
Cherry Sinking Syndrome: The most common complaint with fresh cherry cakes is fruit sinking to the bottom. Combat this by coating cherries in flour and ensuring your batter isn’t too thin.
Overmixing Mishap: Once you add flour, mix just until combined. Overmixing develops gluten, resulting in a tough, dense cake rather than the tender crumb we’re after.
Temperature Troubles: Using cold ingredients can cause the batter to curdle or mix unevenly. Ensure eggs, butter, and any dairy are at room temperature before beginning.
Overbaking Disaster: Cherry cakes can go from perfectly moist to dry quickly. Start checking for doneness at 45 minutes and look for a few moist crumbs on your tester rather than completely clean.
Premature Release: Removing the cake from the tin too early often results in breakage. Let it cool in the tin for 10-15 minutes before turning out.
Storing Tips for the Recipe
Short-Term Storage: Once completely cooled, wrap the cake in plastic wrap or store in an airtight container at room temperature for up to 3 days. The moisture from the cherries actually helps keep the cake fresh longer than typical butter cakes.
Refrigeration: For longer storage, keep covered in the refrigerator for up to one week. Bring to room temperature before serving for the best flavor and texture.
Freezing Success: This cake freezes beautifully for up to 3 months. Wrap individual slices in plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator.
Make-Ahead Magic: The cake actually improves in flavor after 24 hours as the cherry juices distribute throughout the crumb. Bake a day ahead for optimal taste.
Conclusion
This simple cherry cake proves that the best fresh cherry recipes don’t need complicated techniques or exotic ingredients – just quality cherries and classic baking fundamentals. The result is a moist, flavorful cake that celebrates summer’s fleeting cherry season while being approachable enough for any home baker to master successfully.
Ready to create your own cherry masterpiece? Try this recipe and share your results in the comments below! We’d love to see photos of your beautiful cakes and hear about any creative variations you discover. Subscribe to our blog for more seasonal baking inspiration and never miss another delicious recipe that makes the most of fresh, seasonal ingredients.
FAQs
Q: Can I use frozen cherries instead of fresh?
A: Absolutely! Thaw frozen cherries completely and drain excess liquid before using. Pat them dry and toss with flour as directed. The cake may have a slightly different texture but will still be delicious.
Q: Why do my cherries always sink to the bottom?
A: Coating cherries in flour helps, but also ensure your batter isn’t too thin and avoid overmixing once the cherries are added. Some sinking is normal and actually creates a beautiful layered effect.
Q: How do I know when the cake is perfectly done?
A: Insert a skewer into the center – it should come out with just a few moist crumbs attached, not completely clean. The cake should also spring back lightly when touched and pull slightly away from the pan edges.
Q: Can I make this recipe into cupcakes?
A: Yes! Divide the batter among 12-15 cupcake liners and bake at the same temperature for 18-22 minutes. Reduce the cherry quantity slightly to prevent overflow.
Q: What’s the best way to pit cherries quickly?
A: Use a cherry pitter if you have one, or try the paperclip method: straighten a large paperclip, insert one end into the cherry, and hook out the pit. A chopstick works too!
Q: Can I add other fruits to this recipe?
A: Fresh berries work wonderfully – try a mix of cherries and raspberries, or substitute with fresh blueberries. Keep the total fruit quantity the same for best results.
Simple Cherry Cake made with fresh cherries!
- Total Time: 1 hour 20 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A simple, buttery cherry cake that highlights the natural sweetness and tartness of fresh cherries – perfect for summer gatherings, tea time, or a casual dessert.
Ingredients
- 225g (1 cup) unsalted butter, softened
- 225g (1 cup) caster sugar
- 4 large eggs, beaten
- 225g (1¾ cups) self-raising flour
- 350g (2½ cups) fresh cherries, pitted and halved
- 25g (¼ cup) ground almonds
- 1 tsp vanilla extract
- Pinch of salt
- Icing sugar for dusting
- Optional: 2 tbsp granulated sugar for sprinkling on top before baking
Instructions
- Preheat oven to 180°C (350°F) and grease a 2lb loaf tin or 18cm round tin. Line with parchment paper.
- Wash, dry, pit and halve cherries. Toss them in 1 tbsp of the measured flour.
- Cream butter and sugar for 3-4 minutes until light and fluffy.
- Gradually add eggs, a bit of flour at a time to prevent curdling. Add vanilla and ground almonds, mixing just to combine.
- Fold in remaining flour gently. Fold in floured cherries.
- Spoon mixture into tin, making a slight dip in the center. Sprinkle top with granulated sugar if using.
- Bake 45-60 minutes until golden and a skewer comes out with just a few moist crumbs. Cool in tin 10-15 minutes before turning out.
Notes
For best results, use fresh cherries at peak season and room-temperature ingredients. Tossing cherries in flour helps prevent them sinking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 295
- Sugar: 32g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: fresh cherry cake, cherry cake recipe, summer cherry dessert, homemade cherry dessert