Cherry Cake by Timea

One evening, someone from my family asked me to quickly make something sweet since I had sour cherries in the freezer. I reread an old recipe from Timea, simple and handy. First, I took the margarine out of the fridge to soften it for mixing. The rest is done without any hassle.

Quick Info

Total time: about 45-50 minutes (includes minimum cooling time before slicing)
Preparation time: 15-20 minutes
Baking time: 30-35 minutes
Servings: 10-12
Difficulty: easy
Recipe type: homemade cake, good for any day

Ingredients

3 eggs
150 g margarine or butter (I used margarine)
7 tablespoons sugar
275 g flour
1 packet baking powder
a pinch of salt
2 teaspoons cocoa powder
2 tablespoons milk
300 g sour cherries (I used frozen ones, drained well beforehand)

Preparation steps

1. Take the margarine or butter out of the fridge at least 30 minutes before starting the recipe, so it’s soft when you begin.

2. Put the eggs in a bowl along with the sugar and a pinch of salt. Mix well with a mixer or whisk until it becomes a homogeneous, slightly frothy mixture.

3. Add the softened margarine (or butter, if you have it) to the egg and sugar mixture. Continue mixing until a smooth cream forms.

4. In another bowl, mix the flour with the baking powder. Gradually add this flour to the mixture above and homogenize. You will get a fairly dense dough, like a thicker cream.

5. From the resulting dough, take 3 full tablespoons and put them in a separate bowl. Add the 2 teaspoons of cocoa powder and the 2 tablespoons of milk over them. Mix until homogeneous, obtaining a cocoa cream.

6. Prepare a round cake pan with a removable bottom, 26 cm in diameter. Grease well with butter or margarine and lightly dust with flour.

7. Place the drained sour cherries in a layer directly on the bottom of the pan. Then pour the white mixture (without cocoa) over the cherries and level it out.

8. With a spoon, place dollops of the cocoa mixture over the white mixture here and there. With a skewer or toothpick, gently swirl through the mixture, but do not mix all the way down – just on the surface, for a marbled effect.

9. Place the pan in the preheated oven at 175°C. Bake for 30-35 minutes. Check the cake with a toothpick; if it comes out clean, it’s done.

10. Let the cake cool in the pan. After cooling, turn it out onto a plate. If you like, you can sprinkle a bit of powdered sugar on top.

Why I make this recipe often

Because it’s quick to make, you don’t need special ingredients, and you don’t have to spend much time in the kitchen. The sour cherries add a nice tang, and the dough doesn’t dry out even the next day. It works just as well with fresh or frozen fruits.

Tips and variations

Tips

- Take all the ingredients out of the fridge some time before, especially the margarine/butter and eggs, so they are at room temperature.
- If using frozen sour cherries, let them drain in a sieve so they don’t wet the dough.
- Don’t mix the cocoa dough too much into the white dough, so the marbled effect remains.

Substitutions

- You can use butter instead of margarine.
- Cherries or other sour fruits can also work if you don’t have sour cherries.
- White flour can be replaced with type 550 or 650 flour, without other modifications.

Variations

- You can add 1-2 tablespoons of chopped nuts for texture.
- For those who prefer more cocoa, you can add an extra teaspoon to the cocoa mixture.

Serving ideas

- The cake can be dusted with sugar after it has completely cooled.
- It pairs well with coffee or tea.
- It’s good on its own, but can also be served with a spoonful of yogurt or whipped cream.

Frequently asked questions

1. Can I use sour cherries from a jar?
Yes, but drain them very well and pat them dry with a paper towel. They shouldn’t be too wet.

2. Can I make the cake in a rectangular pan?
Yes, but adjust the baking time slightly, check after 25-30 minutes. The layer of dough will be thinner if the pan is larger.

3. Does the cake stay just as good the next day?
Yes, the texture remains soft. Keep it covered so it doesn’t dry out.

4. Can I freeze the baked cake?
I do not recommend it. Fruit cakes change texture when thawed and become wetter than they should be.

5. How much powdered sugar should I put on top?
To taste, 1-2 tablespoons are enough for a thin layer.

Nutritional values (approximate)

One slice (from 12 servings): about 210 kcal
Carbohydrates: 29 g
Protein: 4 g
Fat: 9 g
Values may vary depending on the type of margarine/butter used and whether the sour cherries are fresh or frozen.

Storage and reheating

Store the cake covered at room temperature for up to 2 days. It doesn’t need refrigeration unless it’s very hot in the kitchen. I do not recommend reheating; it’s best consumed at room temperature. If stored longer, it may dry out a bit, but it remains good for coffee or breakfast.

 Ingredients: 3 eggs 150 g Rama margarine or butter (I didn't have butter) 7 tablespoons sugar 275 g flour 1 packet baking powder a pinch of salt 2 teaspoons cocoa 2 tablespoons milk 300 g sour cherries

 Tags:  cherry cake