Fresh Cherry Cake

5 from 7 votes

The fresh cherry cake, bursting with the sweetest, juiciest ruby-red cherries and lightly dusted with powdered sugar, is a true, true crowd-pleaser. And it's so easy to bake!

Prep Time20

Cook Time40

Course: Dessert

Cuisine: American

Servings: persons

Calories: 287kcal

Author: Natasha Minocha

Ingredients

1 cup All-purpose flour
¼ cup Almond flour You can also use almond meal.
½ cup Sugar You can use raw or cane sugar too.
1 tsp Baking powder
¼ tsp Baking soda
¼ tsp Salt
1 Egg
½ cup Greek yogurt, plain
¼ cup Coconut oil You can use any oil you prefer
1 tsp Vanilla extract
½ tsp Almond extract
1 cup Cherries, pitted and halved Tossed in 2 tsp of flour
Cherry halves, almond flakes - for topping Optional

US Customary - Metric

Instructions

Preheat your oven to 180C or 350 F. Grease a 6" pan well. Line the bottom of the pan with parchment paper and lightly grease that too.
In a large bowl, whisk the all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt.
1 cup All-purpose flour, ¼ cup Almond flour, ½ cup Sugar, 1 tsp Baking powder, ¼ tsp Baking soda, ¼ tsp Salt
In another bowl, whisk together the egg, yogurt, oil, vanilla extract, and almond extract.
1 Egg, ½ cup Greek yogurt, plain, ¼ cup Coconut oil, 1 tsp Vanilla extract, ½ tsp Almond extract
Pour the wet ingredients over the dry ingredients. Mix well, but gently. This is a thick batter.
Fold in the flour-coated cherries.
1 cup Cherries, pitted and halved, 2 tsp flour
Spoon the batter into the prepared pan. Top with a few cherry halves and almond flakes - this is optional.
Bake at 180 c or 350 f for 40 -45 minutes or until a skewer inserted in the center comes out clean.
Let the cake cool in the pan for 15-20 minutes before turning it out on a cooling rack.
Allow the cake to cool completely. Sprinkle some powdered sugar on top, and serve. Enjoy!

Video

Notes

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.

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.

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!

Please don't overmix the batter. Mix just enough that the ingredients are combined well. This ensures a soft and tender crumb.

Allow the cake to cool completely before slicing. This cake is so soft, it can crumble easily if sliced when warm!

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.

Nutrition