Summer Cherry Cake
Ah, summer cherry cake—a tantalizing blend of seasonal freshness and comforting sweetness.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 egg
- 1 tsp vanilla extract
- ¼ almond extract (optional, but adds a nice flavor)
- ¼ milk
- 1½ cups fresh cherries, pitted and halved
Instructions
- Preheat your oven to 350°F (175°C). Line the (9x13-inch) baking dish with parchment paper.
- Prepare the cherries: Wash, pit, and halve the cherries. Set aside.
- Mix dry ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set a side.
- Cream butter and sugar: In a large bowl, using a hand mixer or stand mixer, cream together the softened butter and granulated sugar until light and fluffy.
- Add egg sand extracts: Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and almond extract (if using).
- Combine wetand dry ingredients: Gradually add the flour mixture to the butter mixture,alternating with the milk, starting and ending with the flour mixture. Mixuntil just combined. Do not overmix.
- Fold in cherries: Pour the batter into the prepared baking dish and spread it evenly.Gently fold in the halved cherries. Be careful not to crush them too much.
- Bake the cake: Bake in the preheated oven for 35-40 minutes, or until a tooth pick inserted into the center comes out clean or with a few moist crumbs.
- Cool and serve: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Optionally, dust with powdered sugar before serving.
- Enjoy:Slice and serve your delicious Summer Cherry Cake with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
- This cake captures the essence of summer with its juicy cherries and moist crumb. It's perfect for sharing with friends and family on warm summer days!