Cherries here. Cherries there. Cherries, cherries everywhere!
Cherry season is in full swing. From the moment you walk into the produce section at the market you are faced with bushels of fresh cherries. Even better, the Farmers Market is lined with pints of cherries at many stands.
I just adore fresh, in season cherries. I sit in front of a bowl just popping one cherry after another in my mouth enjoying each sweet and juicy bite.
I strangely find pitting cherries a bit relaxing. And I love to bring home a fresh pint and pit them so I can just pop them in my mouth everything I open the refrigerator or they are reading to toss in a variety of dishes from salads, oatmeal, with granola and yogurt or some classic cherry desserts.
I don’t own a fancy cherry pitter. I find it just as easy to use the hook from a paper clip and the pits just pop, pop, pop right out leaving the cherries beautiful and whole.
With my latest pint of cherries I created this simple Cherry Cake. Its bursting with whole cherries in each bite. This cake almost resembles a coffee cake of sorts and just delicately garnished with a sprinkle of confectioners sugar just so all the gorgeous cherries can still show through. Enjoy as a dessert or even in the morning with a cup of coffee.
I like to use a springform pan to showcase the cherries in this cake and it makes for a lovely presentation however a regular cake or even a pie dish would be a good alternative.
Serve warm or room temperature with vanilla ice cream, fresh whip cream or alone or a classic cherry dessert.
Cherry Cake
Ingredients:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
3/4 cup sugar
1/4 cup unsalted butter, room temperature
1/3 cup sour cream
2 large eggs
1 teaspoon vanilla
12 ounces whole sweet cherries, pitted
1 teaspoon confectioners sugar for dusting
Directions:
Preheat oven to 350 degrees. Grease a 8″ springform pan with nonstick cooking spray. Set aside.
In a medium bowl combine flour, baking powder, salt and cinnamon and set aside.
Using an electric mixer cream sugar and butter. Add in sour cream until blended. Add in eggs one at a time followed by vanilla. Gradually stir in the dry ingredients just until combined.
Pour batter into prepared springform pan. Gently place cherries in cake batter and lightly press them into batter.
Bake for 40-45 minutes until cake tester comes out clean.
Let cool. Remove side of pan and gently dust with confectioners sugar.
Serve warm or room temperature.
There are so many amazing cherry recipes floating around today. This looks perfectly moist and delicious!
I’m loving this. So much cherry love lately and I especially love that you used the springform pan for a cake. Looks great!
I love simple cherry cakes like this one. A little dusting of powdered sugar is the only topping you need!
What a terrific recipe! I really love cherries and I never think about baking them into a cake. It looks light, moist, and delicious.
I will admit that I finally bought a cherry pitter and have no regrets! It has saved me so much time. But my utensil drawer is bursting! Your cake is summer scrumptious! I love that the cherries are visible and plentiful! A very tempting dessert!
This looks so fluffy, sweet and delicious! I recently had a ton of cherries in my house but am completely out now. Will need to pick up another batch to make your awesome cake!
So many cherries and I’m loving it! I’ve never used a springform pan before, looks like the cake turned out perfect though
This is the second cherry cake I’ve seen today – I definitely see a cherry cake in my future!!
I finally have enough cherries that I don’t mind to use some for baking instead of popping like candy
And I love my cherry pitter…but I’m curious about your paper clip method!
Oh my gosh I can taste this from my computer. Yum!~
Cake for breakfast? Now you’re talking! It looks so enticing.
Oooo, you had me at cherries!!
Has anyone made this yet?
I am not sure if my baking powder was bad but it turned out terrible. It was hard on top and took forever to bake. It was very strange.
Sorry to hear this did not turn out for you as you excepted. I make this often and recently made it with even blueberries and it is moist and delicious each time. It does take about 45 minutes to cook which is also noted in the directions.