Buttery Cherry Drop Cake
Indulge in the irresistible charm of this Buttery Cherry Drop Cake—a delightful dessert that seamlessly blends a rich, buttery crumb with bursts of juicy cherries in every bite. Perfect for any occasion, this easy-to-make cake combines pantry staples like all-purpose flour, caster sugar, and creamy unsalted butter, creating a soft, tender base. Fresh or frozen cherries take center stage, lending natural sweetness and a pop of vibrant color. The batter comes together effortlessly, and the cake bakes to golden perfection in just 45 minutes. Topped with a delicate dusting of powdered sugar, this show-stopping treat is ideal for afternoon tea, brunch gatherings, or as an after-dinner dessert. With its timeless appeal and simple preparation, this cherry drop cake is sure to become a household favorite.
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Recipe Information
Ingredients
- 200 grams unsalted butter
- 200 grams caster sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 60 milliliters milk
- 300 grams fresh or frozen cherries (pitted)
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 180°C (350°F) and grease a 20cm (8-inch) round cake tin. Line the base with parchment paper for easy removal.
In a large mixing bowl, cream the unsalted butter and caster sugar together using an electric mixer until pale and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients into the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the pitted cherries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center of the cake comes out clean.
Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake has cooled, dust the top with powdered sugar, if desired. Slice and serve.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 175 mg | 8% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 32.3 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 160 mg | 3% | |
*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.
