Cherry Cake

The cherry cake is something I've been making for years, especially in the summer when I have fresh fruits at hand. The recipe is made with simple ingredients that I always have in the kitchen. You don't even need a powerful mixer, just a whisk and a large bowl. Everything mixes quite quickly, and you don't have to keep an eye on the oven all day.

Quick Info

Total time: about 1 hour
Preparation time: 15-20 minutes
Baking time: 40-50 minutes
Servings: 10-12, depending on the size of the piece
Difficulty: easy
Type: homemade fruit cake, ideal for summer or when you have cherries in the freezer

Ingredients

1 cup flour
1 cup sugar
1 cup oil
4 eggs (separate the whites and yolks)
1 packet baking powder
1 packet vanilla sugar
cherries (fresh or from the freezer, as desired)

Preparation method

1. Start by preparing the cherries, if they are fresh: wash them and remove the pits. If they are from the freezer, let them drain.

2. Separate the eggs. Put the egg whites in a large bowl and the yolks in another.

3. Beat the egg whites with the sugar until the sugar melts and you get a firm, shiny foam. Add the vanilla sugar towards the end when the egg whites are almost ready.

4. Beat the yolks separately with the oil until well mixed.

5. Pour the beaten yolks over the egg white foam. Gently fold in from the bottom up to avoid losing volume.

6. Add the flour and baking powder to the mixture. Gently mix until the batter becomes homogeneous and has the consistency of a thicker cream.

7. Line a baking tray with parchment paper. Pour in the mixture and level it out.

8. Sprinkle the cherries on top. Do not mix them into the batter, just distribute them evenly on top.

9. Place the tray in the preheated oven at 180°C. Bake for 40-50 minutes. It’s ready when it turns a brown color on the surface and passes the toothpick test.

10. Let it cool in the tray. Once completely cooled, sprinkle powdered sugar on top.

Why I make the recipe often

I make it quite often because it’s the kind of cake that doesn’t need special attention. It works well with any kind of cherries, fresh or frozen. It stays fluffy the next day and doesn’t dry out too quickly. If I have guests or want something quick for the weekend, it’s an easy solution.

Tips and variations

Tips

If using frozen cherries, it’s good to drain them well so they don’t release too much water into the batter.
Do not mix too vigorously when incorporating the yolks and then the flour, so the mixture doesn’t deflate.
The suitable tray for these quantities is about 20x30 cm, but it doesn’t have to be exact.

Substitutions

You can use cherries if you don’t have sour cherries, but the taste will be sweeter.
You can use another flavored sugar if you don’t have vanilla sugar.

Variations

It also works with other sour fruits, like currants or blueberries, but the classic cake remains with cherries.
If you want, you can add a bit of grated lemon zest to the batter for flavor, but it’s not mandatory.

Serving ideas

I usually serve it plain, with powdered sugar. Sometimes alongside a coffee. If there are leftovers, it’s great to take to school or work.

Frequently asked questions

1. Can I use cherries from a compote?

Yes, but they need to be drained very well, otherwise, they will make the batter soggy.

2. What should I do if it doesn’t bake well in the middle?

The cake comes out quite thick. If you see that it browns too much on top but isn’t done in the middle, cover it lightly with parchment paper and leave it a few more minutes.

3. Can I use a mixer instead of a whisk?

A mixer can be used, especially for the egg whites. If you don’t have one, a whisk works too, but it takes a bit longer.

4. The batter is too dense, what did I do wrong?

If the batter was mixed too vigorously after adding the flour or if the cherries were too juicy, it may come out denser. Use well-drained cherries and mix gently.

5. Can I replace the oil with butter?

The recipe is made with oil, which gives it a specific texture. Using melted butter will yield a different result, denser and not as fluffy.

Nutritional values (estimate)

One serving (out of 12): approx. 270 kcal
Carbohydrates: 33 g
Fats: 13 g
Proteins: 4 g
Values are indicative. If you add more cherries, the calories may vary. The recipe contains quite a bit of sugar and oil, like most homemade cakes.

Storage and reheating

It keeps well at room temperature in a covered container for about 2-3 days. If it’s too hot outside, it’s better to keep it in the fridge. There’s no need to reheat it; it’s served cold or at room temperature. Freezing is not recommended because the batter becomes too soft when thawed.

Whip the egg whites with sugar until the sugar has dissolved, then add the vanilla sugar; in another bowl, beat the egg yolks with the oil; add the yolks to the egg whites, mix, then add the flour and baking powder. The dough should be soft, like a cream. Line a baking tray with parchment paper, add the dough to the tray, and place the sour cherries on top. Bake in a preheated oven at 180 degrees for about 40-50 minutes, until it has a slightly brown color. Do the toothpick test. Dust with powdered sugar. Enjoy your meal!

 Ingredients: 1 cup flour, 1 cup oil, 4 egg yolks, 4 egg whites, 1 cup sugar, 1 packet baking powder, 1 packet vanilla sugar

 Tags:  cherry cake