The Cherry on the Cake

May 28, 2009


You know the saying “The cherry on the cake”?

Eating this cherry cake is like the cherry on the cake to a perfect pre-summer evening meal. Never mind that it rained a little.

Fresh Bing cherries were used to make this dessert. It is a very moist cake with a balance of sweetness and a hint of sour. But first, you need to temper the cherries with some sugar to get rid of excess moisture. Failing this, you will have cherry craters within the cake because fresh cherries shrivel up during baking time.

You can go ahead and use sour cherries or a combo of cherries for this recipe but please don’t use maraschino as they’ve been preserved in syrup. They can be too sweet!


Cherry Cake Recipe:
1 and 1/2 cup of fresh cherries, halved and pitted (canned whole cherries can be substituted for fresh cherries).
1 teaspoon of vanilla extract
2 cups of all purpose flour
1 teaspoon baking powder
a pinch of salt
3/4 cup of butter, softened
3/4 cup of sugar + 2 tablespoon of sugar
Rind from 1 lemon
1 vanilla pod, beans scraped.
2 Eggs
1/2 cup of milk
1 tsp Kirsch (optional)

Method:

1. First you need to temper with your cherries. Add 2 tablespoon of sugar to the cherries, mix to combine and set them in a colander for all the excess liquid to drip. This process will take about 1 hour. After one hour, flavor the cherries with 1 teaspoon of vanilla extract and set aside.

Pre-heat your oven to 350F. Grease a 10-inch cake pan with some butter and set aside.

2. Cream butter and sugar until light and fluffy with an electric beater. Add in eggs, one at a time, and beat to combine.

I suggest not using the electric beater any more from this point onwards so that you don’t over beat your batter.

3. Add the lemon rind, vanilla beans (and kirsch if you’re using) into the batter and mix well.

4. Mix the all the dry ingredients together; flour, salt, baking powder.

5. Alternately, add the dry ingredients and milk into the batter, folding it in until everything is incorporated.

6. Add the cherries in at the end, fold the batter until cherries are mixed through.

7. Bake in the oven for 1 hour or until the skewers comes out clean in the middle of the cake.


It is imperative to let the cake cool completely before cutting. Otherwise, it will be a crumbling, albeit tasty, mess!

This cherry cake is very simple to make and it is extremely delicious. It would keep well for 3-4 days before it starts to get stale. Keep the cake wrapped in saran wrap to preserve its moistness.

 

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23 Comments
helen
May 28, 2009 @ 8:00 pm

That cake looks so good! So buttery and dense!

Reply
Kate
May 28, 2009 @ 8:09 pm

The simplicity of your slice of cherry cake is very beautiful.

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Elaine
May 28, 2009 @ 9:05 pm

helen: It was delicious! I’ll tell you a secret, I hate this cake now. I can’t stop eating it! 😛

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Elaine
May 28, 2009 @ 9:08 pm

Kate: Thanks for the nice comment! 🙂

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Dimah
May 28, 2009 @ 9:21 pm

I love your cake!! It looks really scrumptious!

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Elaine
May 28, 2009 @ 9:24 pm

Dimah: Thank you! It was a delicious one. 🙂

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oneordinaryday
May 28, 2009 @ 10:07 pm

Your cake looks so wonderfully moist and pretty.

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Brilynn
May 29, 2009 @ 4:17 am

I can’t wait for cherry season to get here, they’re my absolute favourite!

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Elaine
May 29, 2009 @ 4:44 am

oneordinaryday: It was, very much so! 🙂

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Elaine
May 29, 2009 @ 4:45 am

Brilynn: I’m from Canada too, but I didn’t wait for Cherry season. These cherries are from California. They were having it on specials at Super C! 😛

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Sneh | Gels Kitchen
May 29, 2009 @ 6:19 am

I could’ve sworn there was cream cheese involved looking at the pictures, then I saw milk in the ingredients. Beautiful cake and absolutely gorgeous pictures!!!

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pigpigscorner
May 29, 2009 @ 12:47 pm

It looks so moist and dense! Lovely pictures.

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Elaine
May 29, 2009 @ 3:32 pm

Sneh|Gels Kitchen: You were almost right! The milk does give this cake an additional creaminess and moistness. 🙂

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Elaine
May 29, 2009 @ 3:35 pm

pigpigscorner: It looks moist but it wasn’t dense. This cake looks like it’s a cheese cake but in truth, it’s more of like the consistency of Japanese cheesecake. Fluffy and soft! 🙂

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Lori
June 5, 2009 @ 1:47 am

Very nice looking cake. I would love a piece of it with a nice cup of coffee. Wow! I love that first picture.

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harcoutbreton
June 9, 2009 @ 4:31 am

this looks sinfully delicious… definitely gonna try this… thanks for the recipe…

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Martha
June 10, 2009 @ 10:52 pm

This is so yummy! Thanks, even my husband liked it!!!!!

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Irene
June 20, 2009 @ 6:55 am

I made this today – it's wonderful!!! Thank you for a great recipe!

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Elaine
June 20, 2009 @ 1:51 pm

Irene: You're welcome! I am really glad that you liked it. 🙂

Reply
Elaine
June 20, 2009 @ 1:52 pm

Martha: I will take that as an awesome compliment! 🙂

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Elaine
June 20, 2009 @ 1:53 pm

harcoutbreton: Let me know when you do. 🙂

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Elaine
June 20, 2009 @ 1:53 pm

Lori: Thanks! It was a good accompaniment with coffee. 🙂

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Jane
June 28, 2009 @ 11:51 pm

A beautiful cake, beautifully photographed. I'm printing out the recipe right now.

I'm going "up north" (northern Michigan, that is) in a few days and it's cherry season there in a very big way. I look forward to giving your recipe a whirl with fresh cherries that I've picked myself.

Love your site!

Jane
http://www.janessweets.blogspot.com

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