Summer Cherry Cake
Celebrate the flavors of the season with this irresistible Summer Cherry Cake, a light and tender dessert bursting with fresh, juicy cherries. Perfectly golden and subtly sweet, this homemade cake combines a vanilla-scented batter with the vibrant pop of ripe cherries, making it the ultimate treat for warm-weather gatherings. The easy-to-follow recipe features pantry staples like all-purpose flour, sugar, butter, and eggs, ensuring it's both accessible and comforting. The delicate dusting of powdered sugar adds a simple yet elegant touch, making every slice look as delightful as it tastes. Ready in under an hour, this crowd-pleaser is perfect for picnics, brunches, or an indulgent weeknight dessert. Serve it as is or pair with a dollop of whipped cream for an extra touch of decadence!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter
- 2 large eggs
- 0.5 cup whole milk
- 1 teaspoon pure vanilla extract
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 2 cups fresh cherries, pitted and halved
- 0.25 cup powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch springform pan, or line the bottom with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the pure vanilla extract.
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined—do not overmix.
Pour the batter into the prepared springform pan and spread evenly.
Scatter the pitted and halved fresh cherries evenly over the top of the batter. Gently press them into the batter slightly.
Bake in the preheated oven for 35-40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before removing it from the pan to cool completely on a wire rack.
Once cooled, dust the top of the cake with powdered sugar for a finishing touch, if desired. Slice and serve!
Nutrition Facts
Calories |
1533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 154 mg | 7% | |
| Total Carbohydrate | 217.6 g | 79% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 70.2 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 131 mg | 10% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1008 mg | 21% | |
*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.
