{"id":11554,"date":"2020-05-28T06:21:18","date_gmt":"2020-05-28T00:51:18","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=11554"},"modified":"2025-07-15T19:28:51","modified_gmt":"2025-07-15T13:58:51","slug":"fresh-cherry-cake","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/fresh-cherry-cake\/","title":{"rendered":"Fresh Cherry Cake"},"content":{"rendered":"\n

This fresh cherry cake <\/strong>is everything! Fast, easy, moist, and bursting with fresh cherries. You\u2019ll be baking this cherry cake recipe over and over again. Serve it as is or with a scoop of ice cream, and it\u2019ll be the best homemade summer cake you\u2019ll have!<\/p>\n\n\n\n

\"Cherry<\/figure>\n\n\n\n

Every summer, when fresh cherries hit the market, I go a little overboard with them. Every summer! <\/em>Baking a cherry pie<\/a>, a cherry bread pudding<\/a>, and this cherry cake from scratch is a must. It\u2019s a soft and juicy cake. So light that I love it with evening tea or morning coffee. It\u2019s flavored with almonds and vanilla, which tastes delicious <\/em>with cherries (like my cherry almond scones<\/a>)!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 This cherry cake is packed with fresh seasonal cherries that add a pop of juicy, sweet-tart flavor in every bite!<\/p>\n\n\n\n

\u2728 With a soft, light, fluffy crumb, this rustic cherry cake is as comforting as it's beautiful!<\/p>\n\n\n\n

\u2728 Super simple to make, it comes together so quickly. No special ingredients, no complicated steps, just a straightforward, feel-good bake!<\/p>\n\n\n\n

\u2728 It's perfect for any time of the day, great with tea or coffee, snacking, and dessert. Top it with ice cream, whipped cream, or even a dollop of homemade cream cheese<\/a> and make it extra special!<\/p>\n\n\n\n

\u2728 This cake is a sure-shot crowd-pleaser! Bring it for potlucks, picnics, or serve it for brunch, everyone will love this cherry cake!<\/p>\n<\/div><\/div>\n\n\n\n

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Reader Love \u2764\ufe0f<\/h2>\n\n\n\n
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\"5<\/p>\n\n\n\n

This recipe is an all rounder! I loved it \u2661 I doubled the ingredients to fit a 18cm cake pan.
Super easy to follow
I topped it up with some sugar sprinkled at the top, to give it extra crunchiness. I also serve it with whipped cream
Thanks heaps for sharing<\/p>\n\n\n\n

\"5<\/figure>\n\n\n\n

This was phenomenal! We made it in a 6in pan and it was the perfect size for our small family<\/p>\n<\/blockquote>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
\"Ingredients<\/figure>\n\n\n\n

Cherries <\/strong>are the star of the show, and fresh cherries are preferable. <\/p>\n\n\n\n

Flour<\/strong>: I use all-purpose flour<\/em> and almond flour<\/em> for a delicate nutty flavor.<\/p>\n\n\n\n

Sugar<\/strong>: Regular granulated sugar works well. But you can use cane or raw sugar too.<\/p>\n\n\n\n

Egg h<\/strong>elps bind the cake and gives it structure.<\/p>\n\n\n\n

Yogurt<\/strong>: Plain, full-fat Greek yogurt is the best. It makes the fresh cherry crumb incredibly<\/em> moist. Don\u2019t have it? Use homemade yogurt. Just drain it really, really well. <\/p>\n\n\n\n

Oil<\/strong>: I use coconut oil. You can use any neutral oil or even melted butter.<\/p>\n\n\n\n

Flavorings<\/strong>: Just a little almond extract <\/em>takes this cherry cake to a whole new level. Vanilla extract <\/em>gives a bakery-style touch. <\/em>Store-bought is fine, or you can try my homemade vanilla extract<\/a>.<\/p>\n\n\n\n

Please see the recipe card for full information about ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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Substitutions<\/h2>\n\n\n\n

Frozen cherries: <\/strong>You can make this cherry cake recipe with frozen cherries. Thaw and drain them first. <\/p>\n\n\n\n

Almond meal<\/strong>: Instead of almond flour, you can use almond meal like I did in my plum and apricot cake<\/a>. <\/p>\n\n\n\n

Fruit<\/strong>: Swap cherries with cape gooseberries<\/a> or stone fruits like plums or apricots. Or you can make peach cherry cake<\/a>!<\/p>\n\n\n\n

Love chocolate?<\/strong> Add a handful of dark chocolate chips, as I did with my chocolate cherry mug cake<\/a> and chocolate and cherry cake<\/a>!<\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Fresh Cherry Cake<\/h2>\n\n\n\n
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\"Dry<\/figure>\n\n\n\n

Step 1:<\/strong> In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt.<\/p>\n<\/div>\n\n\n\n

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\"Egg,<\/figure>\n\n\n\n

Step 2:<\/strong> In another bowl, whisk together the egg, yogurt, oil, vanilla extract, and almond extract.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Cherries<\/figure>\n\n\n\n

Step 3:<\/strong> Pour the wet ingredients over the dry ingredients. Mix well, but gently. This is a thick batter. Toss the pitted and halved cherries in a bit of flour. Fold the flour-coated cherries into the cake batter.<\/p>\n<\/div>\n\n\n\n

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\"Cake<\/figure>\n\n\n\n

Step 4:<\/strong> Spoon the batter into the prepared pan. Top with cherry halves and almond flakes. Bake for 40 -45 minutes or until a skewer inserted in the center comes out clean.<\/p>\n<\/div>\n<\/div>\n\n\n\n

\"Baked<\/figure>\n\n\n\n

Step 5:<\/strong> Let the cake cool in the pan for 15-20 minutes before turning it out on a cooling rack.<\/p>\n\n\n\n

Step 6: <\/strong>Sprinkle some powdered sugar on top, and serve!<\/p>\n<\/div><\/div>\n\n\n\n

\"Cake<\/figure>\n\n\n\n
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Pro Tips <\/h2>\n\n\n\n
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  1. Toss the cherries in a couple of teaspoons of flour before you fold them into the batter. This prevents them from sinking to the base. You can use this technique with any fresh fruit or chocolate chips.<\/li>\n\n\n\n
  2. I used a 6-inch pan and got a tall cake. If you use a bigger size pan - 7\" or 8\", the cake will be flatter.<\/li>\n\n\n\n
  3. Grease the cake pan well and line the bottom with parchment paper. This will help the cake come out neatly and will keep the crust intact! <\/li>\n\n\n\n
  4. Please don't overmix the batter. Mix just enough that the ingredients are combined well. This ensures a soft and tender crumb. <\/li>\n\n\n\n
  5. Allow the cake to cool completely<\/em> before slicing. This cake is so soft, it can crumble easily if sliced when warm!<\/li>\n\n\n\n
  6. You can use almond meal instead of almond flour. To make almond meal at home, grind almonds in your food processor until you get coarse crumbs. You can also blanch, peel, and dry the almonds well before grinding them.<\/li>\n<\/ol>\n<\/div><\/div>\n\n\n\n
    \"A<\/figure>\n\n\n\n
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    How To Serve the Fresh Cherry Cake<\/h2>\n\n\n\n

    This cherry cake with fresh cherries is perfect<\/em> on its own. You don\u2019t need to pretty it up. It\u2019s the ideal fresh cherry coffee cake for brunches, lazy weekends, or afternoon tea. <\/p>\n\n\n\n

    You can, of course, dust it with powdered sugar or serve it slightly warm with whipped cream or vanilla, or coffee ice cream.<\/a> <\/p>\n<\/div><\/div>\n\n\n\n

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    Recipe FAQs<\/h2>\n\n\n\n
    Can I use frozen cherries instead of fresh ones?<\/strong>

    Yes, just make sure to thaw and drain them well before adding them to the batter to avoid excess moisture.<\/p> <\/div>

    How do I stop the cherries from sinking into the cake batter?<\/strong>

    Toss your halved cherries in a little flour before folding them into the batter. This helps suspend them evenly throughout the cake.<\/p> <\/div>

    How long does cherry cake stay fresh?<\/strong>

    Stored in an airtight container in the refrigerator, your moist cherry cake will stay fresh for 3-4 days.<\/p> <\/div> <\/div>\n<\/div><\/div>\n\n\n\n

    \"Cherry<\/figure>\n\n\n\n
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    More Summer Fruit Desserts<\/h2>\n\n\n