Description
A delightful cherry cake that captures the essence of summer with its tender crumb and juicy cherries.
Ingredients
Scale
- 2 cups fresh cherries, pitted and halved
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan.
- Cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Whisk together the flour, baking powder, and salt in another bowl.
- Incorporate the dry mixture into the creamed butter mixture, alternating with the milk, stirring until just combined.
- Fold in the cherries gently with a spatula.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
Tip: Enjoy the cake warm with vanilla ice cream for an indulgent dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg