A Sweet Slice of Summer
There’s nothing quite like the taste of fresh cherries, and when they’re baked into a cake, they become the perfect balance of sweetness and tartness. Our Fresh Cherry Cake Recipe brings out the best of these juicy gems, combining them with a soft, buttery cake that melts in your mouth. Historically, cherries have symbolized the arrival of summer, and this cake is a delicious way to celebrate the season. With every bite, you’ll experience the burst of fresh cherries, creating a delightful dessert perfect for any occasion, from picnics to family gatherings.
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Simple Ingredients, Stunning Flavor
Sometimes, the best recipes are the simplest ones, allowing fresh ingredients to shine. This Fresh Cherry Cake is a testament to that, using ripe cherries at the peak of their season to create a dessert that’s both elegant and comforting. The rich, moist cake serves as the ideal canvas for the cherries’ vibrant flavor, while a hint of vanilla ties it all together. Whether you enjoy it with a cup of coffee in the morning or as an after-dinner treat, this cake reminds us that the sweetest moments are often the simplest.
Ingredients
140g self-raising flour
½ tsp ground cinnamon
50g golden caster sugar
1 egg
4 tbsp milk
85g butter, melted
350g juicy, ripe cherries
icing sugar, for dusting
25g plain flour
¼ tsp ground cinnamon
25g golden caster sugar
25g butter at room temperature, diced
Instructions
- Preheat the oven to fan 160C/ conventional 180C/gas 4. Grease and base line a 20cm round cake tin, about 5cm deep. Sift the flour, cinnamon and caster sugar into a bowl. Make a well in the centre and add the egg, milk and melted butter, then combine with a wooden spoon or electric whisk. Beat well to make a thick, smooth mixture. Spoon into the tin and spread evenly.
- Remove the stalks and stones from the cherries, using a pitter if you have one to keep the fruit whole. Scatter the cherries over the mixture and gently press them in.
- To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingers to make a crumb-like mixture, then work the mixture until it comes together in pea-sized pieces. Scatter the topping over the cherries.
- Bake for 30-35 minutes until a skewer pushed into the centre comes out clean. Leave in the tin until cool enough to handle, then run a knife round the edge, remove the cake from the tin and leave on a wire rack until completely cold.
- For a picnic, make the cake up to 24 hours ahead and return it to the clean tin when cold. Dust liberally with icing sugar, then wrap in cling film or foil.
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