Irresistible Cherry Cake
A delightful cherry cake that’s a sweet slice of nostalgia, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cherries (fresh, frozen, or maraschino)
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon almond or vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan (or line it with parchment paper).
- Cream together the softened unsalted butter and granulated sugar until light and fluffy—about 3 minutes.
- Add the eggs, one at a time, beating well after each addition. Fold in your choice of almond or vanilla extract.
- Combine the all-purpose flour, baking powder, baking soda, and salt in a separate bowl.
- Mix the dry mixture into the wet ingredients, alternating with the milk. Fold in the cherries gently.
- Pour the batter into your prepared cake pan and spread it out evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Dust the top with powdered sugar before serving. Serve with vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 20g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cherry cake, dessert, baking, nostalgic dessert, family recipe