Cherry Cake Recipe
Cherry Cake is an easy eggless cake made with fresh cherries, flour, sugar, oil and vanilla. Fresh cherries are folded into a soft vanilla cake batter and baked until golden, light and tender. This simple homemade cake is perfect for tea time, dessert or special occasions. The recipe works well with both Indian and imported cherries.
Servings: 1 Loaf
Instructions
- Mix the milk with vinegar or lemon juice and let it stand until slightly curdled.
- Preheat the oven and prepare the cake pan by greasing it and lining the base with parchment paper.
- Pit and halve the cherries, then coat them lightly with flour.
- Sift together the flour, cornstarch, baking powder, baking soda and salt.
- Whisk together the sugar, oil, vanilla and prepared buttermilk until smooth and the sugar has dissolved.
- Add the dry ingredients to the wet ingredients and mix gently until a smooth batter forms. Do not overmix.
- Fold most of the flour-coated cherries into the batter.
- Pour the batter into the prepared pan and arrange the remaining cherries on top.
- Bake until the cake is golden and a skewer inserted in the center comes out clean.
- Cool the cake in the pan briefly, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
Coat the cherries with flour before adding them to the batter.
Use fresh, ripe cherries for the best flavor.
Do not overmix the batter after adding the flour.
Check for doneness with a skewer rather than relying only on baking time.
Let the cake cool completely before slicing for clean slices.
Store leftovers in an airtight container to keep the cake moist.
Use fresh, ripe cherries for the best flavor.
Do not overmix the batter after adding the flour.
Check for doneness with a skewer rather than relying only on baking time.
Let the cake cool completely before slicing for clean slices.
Store leftovers in an airtight container to keep the cake moist.
