Description
Sweet cherries dance through this classic Cherry Cake, bringing Mediterranean warmth to your dessert table. Rich layers of buttery cake and juicy fruit create a delightful indulgence you’ll crave again and again.
Ingredients
Scale
Cake Base Ingredients:
- 1 1/2 cups (190 grams) all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
Primary Flavor Ingredients:
- 1 cup (200 grams) granulated sugar
- 3 large eggs
- 1 1/4 cups (300 grams) ricotta cheese
- 1 cup (2 sticks or 226 grams) unsalted butter, melted
- 1 teaspoon vanilla extract
Fruit and Garnish Ingredients:
- 2 cups fresh cherries, pitted and halved
- Powdered sugar for optional dusting
Instructions
- Prepare the oven by heating to 350F (175C) and prepare a 9-inch round cake pan with grease and flour coating.
- Combine flour, baking powder, sugar, and salt in a medium mixing bowl, whisking thoroughly to ensure even distribution.
- In a separate large bowl, blend eggs and ricotta until achieving a smooth, creamy consistency.
- Incorporate melted butter and vanilla extract into the egg-ricotta mixture, mixing until well integrated.
- Gradually introduce the dry ingredient mixture into the wet ingredients, stirring gently until just combined without overmixing.
- Carefully fold half of the halved cherries into the cake batter, distributing them evenly throughout.
- Transfer the batter into the prepared cake pan, spreading it uniformly.
- Artfully arrange the remaining cherry halves across the top of the batter for visual appeal.
- Place the cake in the preheated oven and bake for 35-40 minutes, checking doneness by inserting a toothpick into the center.
- Remove from oven and allow the cake to rest in the pan for 10 minutes to stabilize its structure.
- Carefully transfer the cake to a wire rack, letting it cool completely to room temperature.
- Optional: Dust the top with a delicate layer of powdered sugar just before serving for an elegant finish.
Notes
- Choose ripe, sweet cherries for the most flavorful cake, preferably using fresh seasonal cherries when possible.
- Avoid overmixing the batter to keep the cake light and tender, stirring just until the dry ingredients are incorporated.
- Pat the cherries dry with paper towels before adding to prevent excess moisture from making the cake soggy.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend to maintain the cake’s soft texture.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 270 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 75 mg