Best Fresh Cherry Cake Recipes

FRESH CHERRY CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a deep 9x13-inch baking dish.
• Whisk flour, baking powder, and salt together in a bowl.
• Place 1 cup sugar and butter in a separate bowl; beat with an electric mixer until light and fluffy, 4 to 5 minutes. Stir in milk and vanilla extract. Add flour mixture to butter mixture; mix until batter is well blended and thick, 2 to 3 minutes.
• Spread batter in the prepared baking dish; arrange cherries on top. Drizzle cherry juice over the cherries. Sprinkle remaining 1/2 cup sugar over the surface.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

FRESH CHERRY CAKE WITH A HINT OF CINNAMON

Steps:

• 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.

FRESH CHERRY CAKE

Steps:

• Preheat the oven to 350°F Grease and base line an 8in round cake tin, about 2in deep.
• Sift the flour, cinnamon and superfine 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 inches
• 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.

FRESH CHERRY CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 9x13 cake pan. Cream butter; add sugar and cream until smooth. Add eggs; beat well. Add soda to sour milk; add to creamed mixture and beat well. Add spices and flour; mix well. Gently fold in cherries. Bake 35 minutes or until lightly browned and toothpick inserted into cake center comes out clean. Frost with favorite cherry-flavored butter cream frosting. Garnish with stemmed fresh cherries, if desired.Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

FRESH CHERRY CAKE RECIPE - (4.6/5)

Steps:

• *Vanilla Butter Cake:* Preheat oven to 350 degrees. Prepare baking pans- set side. Sift dry ingredients- set aside. In the bowl of an electric mixer, beat butter with the paddle attachment until soft. Add in sugar, and continue to cream with the butter until pale and fluffy. With the mixer on medium-low, add in the vanilla and eggs, one at a time. Once combined, stop the mixer and scrape down the bottom of the bowl. Starting and ending the the dry ingredients, alternate the dry and milk with the mixer of medium-low. Be sure to scrape the bowl between additions and be careful not to over mix. Pour batter into prepared pans and bake until done. Baking with vary with different sized pans. *Almond Whipped Cream:* Place cream in a bowl of an electric mixer. Using the whisk attachment, beat the cream of medium-high until soft peaks form. Add remaining ingredients and continue to mix of high until medium-stiff peaks form. Be careful not to over mix. *Assembly* Remove stems and pits from your favorite cherries; slice in to halves. Reserve a handful or so whole berries for the top of the cake. Slice gooseberries in to halves Place whipped cream in a piping bag fitted with a star tip. Pipe swirls around a cake round and fill in the center. 4.Layer chopped berries on top of piped cream. Top with another cake round and repeat. Top the last layer with a mound of whole berries.