Cherry Cake

Growing up in Virginia, the arrival of June meant one thing: messy hands and sweet rewards on the back porch. My grandmother would hand me a bowl of fresh cherries and a hairpin to pit them with, promising that the labor would result in the most tender, golden cake imaginable. That anticipation—waiting for the scent of almond and butter to drift from the kitchen—is a core memory that taught me the best things really are worth the effort.

this Recipe

This recipe is a celebration of that simplicity, where the fruit takes center stage against a backdrop of rich, buttery crumb. It’s a rustic, reliable bake that requires nothing more than a springform pan and a love for summer produce. Whether you serve it for a Sunday brunch or a twilight dessert, it delivers that perfect balance of comfort and elegance.

Why This Recipe is a Keeper

There is a special kind of magic that happens when fresh fruit meets a proper butter batter. This isn’t just another fruit cake; it is a testament to how ingredients, treated with respect, create something greater than the sum of their parts.

• Texture Perfection: We use a creaming method that ensures a dense yet tender crumb, robust enough to hold the fruit but soft enough to melt on your tongue.
• Flavor Harmony: The slight tartness of fresh cherries cuts through the richness of the butter and sugar, while a hint of almond extract bridges the gap between the two beautifully.
• Rustic Elegance: This cake doesn’t need fancy frosting or piping. The cherries bake right into the top, creating a gorgeous, natural pattern that looks stunning on any table.
• Pantry Friendly: Aside from the fresh fruit, you likely have everything else sitting in your Southern pantry right now.

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The Foundation of Flavor

To achieve that signature Cake Peak crumb, we rely on high-quality staples. Here is what you need to gather before you start mixing.

• Unsalted Butter: You need two sticks (1 cup), and they must be softened to room temperature. This is non-negotiable for creating the proper aeration with the sugar.
• Granulated Sugar: Provides the sweetness and the structure. It aids in browning and creating that golden crust.
• Large Eggs: Four eggs provide richness and stability. Make sure they are at room temperature so they emulsify smoothly into the butter.
• Almond Extract: Cherries and almonds are botanically related (both are stone fruits), making this extract the secret weapon for popping that cherry flavor.
• All-Purpose Flour: Standard flour works best here to support the heavy fruit without making the cake tough.
• Fresh Cherries: You will need about 2 1/2 cups. Sweet cherries like Bing or Rainier are excellent. They must be pitted and stemmed.

How to Make It

Step 1: Prep Your Equipment

Preheat your oven to 350°F (175°C). Proper oven temperature is crucial for an even rise. Grease a 10-inch springform pan with butter, then dust it lightly with flour, tapping out the excess. This ensures your cake releases cleanly later.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Whisking aerates the flour and ensures the leavening agent is evenly distributed, preventing any bitter pockets of baking powder.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed. Do not rush this step; beat for about 3 minutes until the mixture is pale yellow and fluffy. This process forces air into the butter, which is essential for a light texture.

Step 4: Create the Emulsion

Add the eggs one at a time, beating well after each addition to fully incorporate. Scrape down the sides of the bowl halfway through. The batter should look smooth, light, and fluffy. Beat in the almond extract on low speed.

Step 5: Incorporate Flour

Add the flour mixture to the wet ingredients. Mix on low speed or fold gently with a rubber spatula just until combined and no streaks of flour remain. Overmixing here develops gluten, which can lead to a tough cake, so keep a light hand.

Step 6: Assemble the Cake

Transfer the thick batter to your prepared springform pan and smooth the top. Lightly press the pitted cherries into the batter in a circular pattern. Avoid pressing them too deep; as the cake rises, it will naturally nestle the fruit.

Step 7: Bake to Golden Perfection

Bake for about 1 hour. The cake is done when the top is golden brown, the fruit is still visible, and a toothpick inserted into the center comes out clean. Let it cool in the pan for 10–15 minutes before releasing the springform ring, then cool completely on a wire rack.

Jesse’s Secrets for Success

Baking with fresh fruit can be tricky, but these professional tips will ensure your cake comes out perfect every time.

• Room Temperature is Key: I cannot stress this enough. If your eggs or butter are cold, the batter will curdle (separate). If this happens, the cake won’t rise as high. If you forget to take eggs out, submerge them in warm water for 5 minutes.
• Pitting Cherries: If you don’t have a cherry pitter, you can use a sturdy chopstick or a piping tip to push the pit through the fruit. It’s a great activity to get kids involved in the kitchen.
• Don’t Over-Bake: Start checking the cake at the 55-minute mark. Every oven is different, and you want to catch it right when the crumb is set but still moist.
• Fruit Variations: If cherries aren’t in season, don’t worry. This batter is incredibly versatile. Check out our guide on fresh fruit baking to learn how to adapt this base for other stone fruits or berries.

Make It Your Own

While this classic version is a staple in my house, there are plenty of ways to add your own signature touch.

• Citrus Zest: Rub the zest of one lemon or orange into the sugar before creaming it with the butter. The citrus oils release a bright aroma that pairs wonderfully with the almond notes.
• Spiced Cherry: Add half a teaspoon of cardamom or cinnamon to the dry ingredients for a warmer, cozier flavor profile perfect for late summer evenings.
• Berry Swap: If you find yourself with an abundance of blueberries, they make a fantastic substitute. The method remains largely the same, similar to the technique we use in our blueberry coffee cake.
• Crumble Topping: For added texture, you can sprinkle a simple streusel (flour, butter, brown sugar) over the cherries before baking.

At the Table

This cherry cake is a showstopper on its own, but a few simple additions can turn it into a celebration.

• Dusting: A light dusting of powdered sugar right before serving highlights the rustic peaks of the cake and the dark ruby color of the fruit.
• Cream: A dollop of freshly whipped cream with a drop of vanilla bean paste is the traditional Southern accompaniment. For a warm afternoon, a scoop of vanilla bean ice cream is unbeatable.
• Dessert Buffet: If you are hosting a large gathering, this cake pairs beautifully with chocolate. Consider serving it alongside our rich chocolate fruit cake to offer guests a choice between bright fruit and deep cocoa flavors.
• Beverages: Serve this with a strong cup of coffee or a glass of cold sweet tea to cut through the buttery richness.

The Final Slice

There is something deeply satisfying about pulling this cherry cake out of the oven. It represents the best of Southern baking: honest ingredients, simple techniques, and a result that brings people together. I hope this recipe becomes a seasonal tradition in your home just as it is in mine.

If you find yourself with leftover ingredients, you might want to try our strawberry tres leches cake for another fruit-forward treat. We also drew inspiration from the classic techniques found in this Simply Recipes cherry cake, adapting them to suit our love for a denser, more buttery Southern crumb.

We love seeing your creations! Snap a photo of your golden masterpiece and tag us on Instagram, Facebook, or Pinterest. Happy baking, y’all!