Cherry Cake

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Introduction:
This Cherry Cake is a delightful and fruity dessert that combines the sweetness of cherries with a moist and tender cake. Perfect for any occasion, this cake brings a burst of flavor with every bite and is sure to be a hit with both kids and adults. Whether served as a simple dessert, at a tea party, or as a delightful treat, this cherry cake will bring smiles to everyone’s faces.

Ingredients:

For the Cake:

  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) milk
  • 1 1/2 cups (200g) fresh or frozen cherries, pitted and halved

For the Topping:

  • 2 tablespoons granulated sugar
  • 1/4 cup (30g) sliced almonds (optional)

Optional Additions:

  • 1/2 teaspoon almond extract for an extra almond flavor
  • A dusting of powdered sugar for serving

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round cake pan or line it with parchment paper.

2. Prepare the Dry Ingredients:

  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream the Butter and Sugar:

  • In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.

4. Add the Eggs and Vanilla:

  • Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract (and almond extract if using).

5. Combine Wet and Dry Ingredients:

  • Add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

6. Fold in the Cherries:

  • Gently fold in the pitted and halved cherries until evenly distributed throughout the batter.

7. Transfer to the Pan:

  • Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle the granulated sugar and sliced almonds (if using) evenly over the top of the batter.

8. Bake the Cake:

  • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool the Cake:

  • Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

10. Serve:

  • Once cooled, dust the cake with powdered sugar if desired. Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Tips for Success:

  • Ensure the butter is at room temperature to achieve a smooth and creamy mixture when creaming with sugar.
  • If using frozen cherries, do not thaw them before adding to the batter to prevent the batter from becoming too watery.
  • To prevent the cherries from sinking, toss them in a little flour before folding them into the batter.

Nutritional Estimate:
(Nutritional values may vary depending on specific ingredients and portion sizes.)

  • Calories: Approximately 250-280 per slice (based on 10 slices)
  • Total Fat: Approximately 12-14g
  • Saturated Fat: Approximately 7-9g
  • Cholesterol: Approximately 70-80mg
  • Sodium: Approximately 120-140mg
  • Total Carbohydrates: Approximately 32-35g
  • Dietary Fiber: Approximately 1-2g
  • Sugars: Approximately 18-20g
  • Protein: Approximately 4-5g

Recommendation:
This Cherry Cake is a versatile and delightful dessert that can be enjoyed year-round. For a festive touch, serve it with a dollop of whipped cream and a sprinkle of toasted almonds. It’s also a great way to use fresh cherries when in season or to enjoy the taste of cherries any time of the year with frozen ones. Perfect for family gatherings, afternoon tea, or as a special treat, this cherry cake will quickly become a favorite in your recipe collection.

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