Easy Homemade Cherry Cake Recipe
Easy Homemade Cherry Cake Recipe with sour cherries is a delicious and simple snack cake. Perfect for breakfast, a Sunday brunch, or dessert. Make it with fresh cherries when it's cherry season or use the jarred sour cherries!
Servings: 8 servings
Equipment
- 1 cake pan
Ingredients
- 2 cups all-purpose flour even better the Italian “00” flour
- 2 teaspoon baking powder
- 1 teaspoon sea salt
- zest from 1 large lemon organic is best
- ¾ cup granulated sugar
- 4 large eggs separated make sure they're room temperature
- ½ cup vegetable oil or any mild flavored oil, or melted butter
- 1 cup unsweetened Greek yogurt use your favorite dairy-free if you're cutting out dairy
- 1 teaspoon vanilla extract
- ¼ milk unsweetened almond milk for dairy-free
- 1 ½ cups sour cherries I used Morello jarred cherries that are drained
- confectioner's sugar for serving
Instructions
- Prep your baking pan: Butter and flour a tube pan (or spray generously with baking spray-my preferred method for making cakes).
- Heat oven: Preheat oven to 350 F. Melt the butter and set aside.
- Whisk dry ingredients: In a medium sized bowl, whisk together the flour, baking powder, salt and lemon zest; set aside.
- Beat egg whites: In a stand mixer (or with a hand mixer, in a medium sized mixing bowl) beat the egg whites until white and form soft peaks.
- Beat egg yolks: In a clean mixing bowl, add the sugar and beat in the egg yolks one at a time.
- Add in dry ingredients: On medium speed, mix in about ½ cup of the flour mixture to the egg and sugar mixture; beat about one minute. Beat in another ½ cup of the flour mixture.
- Add in oil (or butter): Slowly add in the oil; beat until combined (about 1 more minute). Stop the mixture to scrape the sides of the mixing bowl with a spatula when needed.
- Add in the yogurt: On medium speed, mix in ½ of the yogurt and the vanilla followed by another ½ cup of the flour mixture until combined (about 1 minute), scraping down the sides of the bowl as needed.
- Mix in the rest of the yogurt followed by the rest of the flour mixture. If the batter feels too dense and thick, start to mix in some of the milk.
- Add in egg whites: Stir in about ⅓ of the egg whites into the batter. Gently fold in the rest of the egg whites. With a mixing spoon or spatula the batter from the bottom of the bowl over the egg whites and keep turning the bowl around until it is all folded together.
- Gently fold in the cherries. Reserve some to place on the top of the cake batter.
- Spoon out batter into the prepped cake pan and even out the top of the batter with your spatula; tap pan carefully on your counter to level out the batter.
- Let cake cool and then remove the bottom of the pan and place on your serving plate. Dust with confectioner's sugar before serving.