Cherries have made its way here and the supermarkets and fruit shops are well stocked up. These juicy bites go down well with family especially my girl. Last year I made a chocolate – cherry cake and we all loved it.
This recipe came in my sight a couple months back and I had then decided to try it at the next possible chance. Extremely happy that it turned out to be a true delightful creation! I made no changes to the recipe,
Recipe is from here
You need –
- Pitted fresh cherries – 1 cup, halved
- All purpose flour – 1 & 1/4 cups
- Caster sugar – 3/4 cups
- Baking powder – 1 tsp
- Salt – 1/2 tsp
- Unsalted butter – 113 grams
- Eggs – 3
- Vanilla extract – 1/2 tsp pure
How to –
Pre-heat the oven to 180 C. Grease a 9 inch cake tin or a pie dish like I have. In bowl sift together the flour, baking powder, salt and set aside.
In a mixing bowl; cream the butter and sugar on a high speed till pale and creamy. Add the eggs one at a time; beating well after each addition.
Add the vanilla essence and continue to beat. Gradually add the flour mixture. Gently mix till everything is well combined. Please make sure not to over beat/mix the mixture.
Add the 1/2 of the cherries and gently fold in. Pour the batter into the prepared tin and arrange the remaining cherries on top.
Bake the cake for 40-45 minutes or till the toothpick comes out clean when inserted.
Cool the cake for 10 minutes in the pan and then on a wire rack.