In the hills above the Mediterranean, the cherry harvest is a time of ruby-stained fingers and anticipation. We wait for the fruit to become heavy, dark, and sweet before bringing it into the kitchen. There is a quiet joy in pitting these gems, knowing their juice will soon marble through a golden, buttery crumb, creating a dessert that speaks of summer evenings and patience.
This recipe celebrates that sensory connection. It is a dense, tender butter cake that possesses enough structure to support the weight of fresh cherries without letting them disappear into the batter. Scented with almond—the cherry’s natural companion—this cake emerges from the oven with a caramelized top and a moist, melting heart that demands to be savored slowly.
The Texture Magic
This is not a light, airy sponge that vanishes on the tongue; it is a cake with presence and soul. The crumb is tight yet impossibly moist, rich with butter and the weeping juice of roasted cherries. The almond extract bridges the gap between the savory pastry and the tart fruit, creating a flavor profile that feels both rustic and luxurious. It is the kind of dessert that improves the next day, as the moisture redistributes and the flavors deepen.
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Cherry Cake
- Total Time: 1 hour 20 mins
- Yield: 10 servings
- Diet: Vegetarian
Description
Experience a slice of the Mediterranean with this dense, buttery cherry cake. Infused with aromatic almond extract and studded with fresh, juicy cherries, it offers a sophisticated yet rustic dessert perfect for summer evenings.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1/2 teaspoon almond extract
- 2 cups fresh cherries, stemmed and pitted
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and generously grease and flour a 10-inch springform pan.
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
- In a large bowl, cream the softened butter and sugar using an electric mixer on medium-high speed for about 3 minutes until pale and fluffy.
- Add the eggs one at a time, beating thoroughly after each addition, then stir in the almond extract.
- Gently fold the dry ingredients into the butter mixture using a spatula or low mixer speed until no white streaks remain.
- Transfer the thick batter into the prepared pan and smooth the surface with a spatula.
- Press the pitted cherries gently into the top of the batter in a circular pattern, leaving them partially visible.
- Bake for approximately 1 hour, or until the top is golden amber and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before releasing the springform ring and cooling completely on a wire rack.
Notes
To ensure the most tender crumb, avoid over-mixing the batter once the flour is added. If your cherries are particularly juicy after pitting, gently pat them dry with a paper towel before placing them on the batter to prevent the fruit from sinking or creating soggy pockets in the cake.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
The Foundation
To achieve that melt-in-your-mouth quality, we rely on ingredients that prioritize moisture and structure.
- Unsalted Butter: Softened to room temperature. This is the carrier of flavor and the secret to the tender crumb.
- Granulated Sugar: Creates the necessary aeration when creamed with the butter.
- Eggs: Four large ones, room temperature, providing richness and stability.
- Almond Extract: Just half a teaspoon. It echoes the natural flavor of stone fruit pits and adds a Mediterranean depth.
- Fresh Cherries: Stemmed and pitted. Fresh is non-negotiable here for that burst of texture; canned fruit cannot replicate the firm bite.
- Dry Goods: All-purpose flour, baking powder, and salt form the structure that holds the fruit in suspension.
The Method
Step 1: Prepare the Vessel
Preheat your oven to 350°F (175°C). The heat must be steady to ensure an even rise. Grease a 10-inch springform pan generously with butter. Dust it with flour using your hands, tapping out the excess so only a ghost of white remains on the surface.
Step 2: Whisk the Dry
In a medium bowl, whisk together the flour, baking powder, and salt. We want the leavening distributed evenly so the cake rises like a calm tide, not a stormy wave.
Step 3: Creaming the Butter
In a large bowl, beat the softened butter and sugar with an electric mixer on medium-high speed. Give this full attention for about 3 minutes. You are looking for a pale, fluffy transformation where the sugar crystals begin to dissolve into the fat.
Step 4: The Emulsion
Add the eggs one at a time, beating fully after each addition. Scrape down the bowl halfway through. The batter should look glossy and smooth. If it looks curdled or separated, do not panic; a spoonful of your flour mixture mixed in will bring the emulsion back together. Stir in the almond extract.
Step 5: The Fold
Lower the mixer speed or switch to a spatula. Add the flour mixture gently. Stop mixing the moment the white streaks disappear. Overworking the gluten is the enemy of a tender melt.
Step 6: The Cherry Mosaic
Transfer the thick batter to the prepared cake pan and smooth the top. Press the pitted cherries gently into the surface in a circular pattern. Do not bury them completely; let the oven hug the batter around them as it rises.
Step 7: The Bake
Bake for about 1 hour. A toothpick inserted in the center should come out clean, and the top should be a deep golden amber. The cherries will be nestled in the crust, looking like jewels.
Step 8: The Patience
Remove from the oven and allow to cool in the pan for 10 to 15 minutes. Then, release the springform ring and let it cool completely on a wire rack before slicing. This resting period allows the crumb to set perfectly.
Mehmet’s Secrets
- Temperature Matters: If your butter is too hot, the cake will be greasy. If too cold, it won’t aerate properly. It should yield to a gentle thumb press, nothing more.
- The Cherry Pit: When pitting, try to keep the fruit as whole as possible. If they are very wet, pat them dry gently so they don’t create soggy pockets in your batter.
- Serving Temperature: While the smell is intoxicating, this cake sings when the texture settles. However, a slightly warm slice is a comfort unlike any other.
- Fruit Density: If you want to experiment with other heavy fruits, check our guide on succulent fruit fusion to understand how different moisture levels affect baking times.
Mediterranean Options
- Citrus Twist: Rub fresh lemon or orange zest into the sugar before creaming. The oils release a fragrance that cuts through the rich butter.
- Pistachio Crust: Sprinkle crushed pistachios on top of the batter before baking. The nuttiness pairs beautifully with the almond extract and adds a satisfying crunch.
- The Berry Route: While cherries are traditional here, firm raspberries can work if handled with care. For a different take on berry cakes, look at our raspberry white chocolate cake for inspiration on balancing sweetness.
At the Table
Serve this simple cake with a dollop of unsweetened whipped cream or thick Turkish labneh to cut the sweetness. It is the perfect companion to strong, dark coffee or tea served in glass cups. For a larger gathering or a summer celebration, you might pair it with a fruit cake platter to offer a variety of textures and colors to your guests.
The Sweet Truth
This cherry cake is a testament to the beauty of simple ingredients handled with care. The almond and butter create a backdrop where the fruit can truly shine, offering a bite that is both comforting and sophisticated. We hope this becomes a staple in your kitchen. If you enjoyed this, try our lemon rainbow cake next for a brighter flavor profile. For more inspiration, you can also explore this Simply Recipes guide. Don’t forget to share your bake with us on Pinterest, Instagram, and Facebook.
