Time & Servings
- Prep Time: 20 minutes
- Bake Time: 40–50 minutes
- Cooling Time: 15 minutes
- Servings: 10–12 slices
Ingredients
For the Cake:
- 1 cup (225 g) unsalted butter, softened to room temperature
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 2 ½ cups (320 g) all-purpose flour, sifted
- 2 tsp baking powder
- ½ tsp salt
- 1 cup (240 ml) whole milk (or buttermilk for richer flavor)
- 1 tsp pure vanilla extract
- 1 tsp almond extract (optional, enhances cherry flavor)
- 1 cup (200 g) maraschino cherries or candied cherries, halved (reserve a few whole for topping)
For Garnish (optional):
- Powdered sugar for dusting
- Extra cherries for
Instructions
1. Prep Work
- Preheat oven to 350°F (175°C).
- Grease and line a 9-inch (23 cm) round cake pan (springform is perfect).
- Pat the cherries dry with paper towels to avoid excess liquid sinking into the cake.
2. Make the Batter
- In a large mixing bowl, cream together butter and sugar until pale and fluffy (about 3–5 minutes).
- Add eggs one at a time, beating well after each.
- Mix in vanilla and almond extract.
3. Combine Dry & Wet
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, alternating with milk, beginning and ending with the flour.
- Mix just until smooth—don’t overbeat.
4. Add Cherries
- Gently fold in half of the cherries into the batter.
- Pour the batter into the prepared pan, spreading evenly.
- Scatter the remaining cherries on top for that pretty baked-in look.
5. Bake
- Bake in the preheated oven for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- If the top is browning too quickly, loosely cover with foil for the last 10 minutes.
6. Cool & Serve
- Allow cake to cool in the pan for 10–15 minutes, then remove and place on a wire rack.
- Dust with powdered sugar if desired and serve warm or at room temperature.
Tips & Variations
- Extra Moistness: Swap half the milk for sour cream or yogurt.
- Nutty Touch: Add ½ cup chopped almonds or walnuts to the batter.
- Glazed Version: Drizzle with a light vanilla or cherry glaze after cooling.
- Fruit Swap: Replace cherries with raspberries, strawberries, or blueberries.
History & Charm
This style of cake is inspired by traditional European butter cakes, especially popular in Germany and Austria, where fruit-studded sponge cakes are a staple. The cherries give it a festive touch, making it perfect for Sunday gatherings, birthdays, or holidays.
Benefits
- Rich & Filling: Butter provides energy and a satisfying richness.
- Fruity Goodness: Cherries add natural sweetness, antioxidants, and a beautiful pop of color.
- Versatile Dessert: Works for breakfast with coffee, afternoon tea, or as a dinner party dessert.
