Blitz Cherry Cake Jewish
Delight your taste buds with the timeless charm of Blitz Cherry Cake, a Jewish-inspired dessert that's as effortless as it is delicious. This recipe combines a tender, buttery crumb with the sweet-tart burst of fresh or sour cherries, beautifully arranged atop a vanilla-scented batter. Made with simple pantry staples and requiring just 15 minutes of prep time, this cake is perfect for any occasion, from weeknight treats to holiday gatherings. The cherries bake into the cake, creating a jewel-like topping that's as stunning as it is flavorful. Serve it with a light dusting of powdered sugar and a cup of tea for the ultimate comfort dessert. Explore the art of easy, homemade baking with this luscious cherry cake recipe that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cup Unsalted butter (softened)
- 2 pieces Large eggs
- 0.75 cup Whole milk
- 1 teaspoons Vanilla extract
- 2 cups Fresh or sour cherries (pitted and halved)
- 3 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, then line the bottom with parchment paper for easy removal.
In a medium-sized bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. Set aside.
Using an electric mixer or a whisk, cream the softened butter in a large mixing bowl until light and fluffy, about 2 minutes.
Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract.
Gradually add the dry ingredients into the wet mixture in three additions, alternating with the milk (starting and ending with the dry ingredients). Mix just until combined, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Evenly arrange the pitted and halved cherries on top of the batter, gently pressing them down just slightly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the edges are lightly golden.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If desired, dust the top of the cake with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
2995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2317 mg | 101% | |
| Total Carbohydrate | 456.8 g | 166% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 256.3 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 378 mg | 29% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1220 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
