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
Scale
- 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