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Delicious and easy cherry cake recipe. While it is still cherry season, I like to make the most of it and create lots of delicious cherry recipes. This cherry cake recipe is one of my favorites and has additional flavors of coconut and orange. So good!
Cherry cake recipe
For making this delicious cherry cake you need fresh cherries. If they are not in season using tinned cherries is a good substitute. For mixing the batter you can use an electric mixer but the good thing about this recipe is that you really only need to mix it briefly. So it’s easier to just use a regular whisk. You could substitute half of the milk used here for maraschino cherry juice to enhance the cherry flavor. I’m not a fan of maraschino cherries but if you are it’s definitely an option. Keep in mind that they will be much sweeter than fresh cherries.
Make sure you have pitted the cherries carefully. I hate having stones in my cherry pie. So clean them properly and double check if you’ve got them all. It also helps if all the ingredients are at room temperature before you start cooking.
Making the cherry cake batter
First you mix the dry ingredients together and use a separate bowl for mixing the wet ingredients. Combine flour mixture with the wet ingredients together (not using the cherries yet) until you have a smooth batter.
The baking tin needs to be fairly small as the batter amount is not huge. You can – if you want – double the recipe for a larger tin.
The reason it is not a lot is that this is one of those cherry cake recipes that are showing all the cherries. And a layer of batter that is too high will sink the cherries. You can brush the baking tin with vegetable oil or softened butter.
Baking the cake with cherries
Now once the batter is made, it is just a matter of pouring the batter in your tin and spreading it over the bottom with a rubber spatula. I then press the cherries in the batter. I’ve sliced them in half here and used them with the cut side up. You can do either up or down. Which ever you think looks prettier.
I like to use round pans for baking but you can also use a square or other form of pan.
Place your baking tin in the preheated oven and bake until cooked in about 20 minutes.
Serving the cherry cake
Once it is cooked through leave to cool on a wire rack before cutting. If you’re not eating the cherry cake right away you can keep it fairly well covered with aluminium foil or plastic wrap. Serve it with whipped cream or vanilla ice cream.
Are you a fan of cherries?
If you are, you might want to check out the below cherry recipes as well:
Cherry cake recipe with coconut and orange
Ingredients
- 150 gram self raising flour
- 50 gr sugar
- 2 tsp anis seeds
- zest of 1 orange
- 2 tbsp grated coconut
- 1/2 tsp cinnamon
- 1 egg
- 60 ml milk
- 85 gr butter melted
- 300 gr cherries stones removed
Equipment
- 1 baking tin small, roughly 8 inch (20 cm)
Titel
- Preheat the oven to 180˚C (350˚F)
- Place the flour, cinnamon, sugar, coconut and anis seeds together in a bowl and stir through. Add egg, melted butter and milk and mix it through. Add the orange zest and stir with a spoon.
- Take a baking tin and cover with baking paper. Add the batter in. It’s a thin layer so spread well. I used a baking tin of 20 cm.
- Press the cherries in the top of your batter
- Bake for about 20 minutes or until the top is golden brown. Check with a wooden skewer to see if it is cooked.
- Leave to cool completely before cutting
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
