Cherry Cake
Experience the joy of baking with this delicious cherry cake! Bursting with the sweet and tart flavors of fresh cherries, this recipe will have your taste buds dancing. Whether it’s for a special occasion or a simple treat, this cherry cake is sure to impress everyone at the table. Let’s dive into the ingredients and steps to create this delightful dessert!
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 cup buttermilk
– 1 tsp vanilla extract
– 1 tsp baking powder
– 1 tsp baking soda
– 1/2 tsp salt
– 1 1/2 cups pitted cherries, halved
Servings and Cooking Time
This recipe makes about 8 servings. Preparation time is approximately 20 minutes, and cooking time is about 40 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 10g fat, 38g carbohydrates, 3g protein, and 15g sugars. This nutritional value is based on the ingredients listed and may vary slightly based on specific brands used.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and buttermilk until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the halved cherries gently to avoid breaking them.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Alternative Ingredients
You can substitute the buttermilk with regular milk mixed with a teaspoon of vinegar for a similar tangy flavor. Additionally, use almond extract instead of vanilla for a different taste profile.
Serving and Pairings
This cherry cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. It can also be served with a cup of tea or coffee for a delightful afternoon treat.
Storage and Reheating
Store any leftover cherry cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. Reheat individual slices in the microwave for about 10-15 seconds.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not measuring the flour correctly may result in a dry cake.
- Using cold eggs can affect the batter’s consistency.
- Forgetting to preheat the oven can lead to uneven baking.
- Baking for too long may dry out the cake.
Helpful Tips
- Use seasonal cherries for the best flavor.
- For a richer taste, consider adding a bit of almond extract.
- Let the cake cool completely before frosting.
- Try adding a sprinkle of powdered sugar on top for decoration.
FAQs
Can I use frozen cherries instead of fresh?
Yes, you can use frozen cherries, but be sure to thaw and drain them before adding to the batter to avoid excess moisture.
How can I make the cake more moist?
Adding an extra egg or replacing some of the butter with sour cream can increase moisture.
Can I add other fruits to the recipe?
Absolutely! You can mix in berries or other stone fruits for added flavor and texture.
Is this cake suitable for freezing?
Yes, the cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
What frosting goes well with cherry cake?
Cream cheese frosting or whipped cream complements the tartness of cherries beautifully.
Conclusion
Baking a cherry cake is a rewarding experience that brings the delightful flavors of fresh cherries to your table. Whether enjoyed as a dessert or a special treat, this cake is sure to become a favorite in your recipe collection. Enjoy your baking!
Cherry Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 3 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups pitted cherries halved
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and buttermilk until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the halved cherries gently to avoid breaking them.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.