layered fresh cherry cake
The cherry season isn't long. This layered fresh cherry cake is the perfect choice for a summer dessert.
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yield
10 - 12
prep time
45 Min
cook time
1 Hr 15 Min
method
Bake
Ingredients For layered fresh cherry cake
- CAKE
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1 to 1 1/2 lbfresh cherries (approximately 50 to 75), stemmed, pitted and halved
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1 Tbspberry jam (raspberry, blackberry, strawberry, as preferred)
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3 cunbleached, all-purpose flour, plus 1 teaspoon
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1 1/2 tspbaking powder
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1/2 tspbaking soda
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1/4 tspsalt
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2 cgranulated sugar or less to taste
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1/2 cunsalted butter, room temperature (1 stick)
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1egg
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4egg whites
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1/2 tsppure vanilla extract
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1 cplain greek yogurt
- FOR ICING:
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1 1/2 cpowdered sugar
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4 Tbspfreshly squeezed lemon juice
How To Make layered fresh cherry cake
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1Preheat oven to 350 degrees F. Warm until just melted. Remove from heat. Add halved cherries to melted jam and stir gently to lightly coat. Set aside.
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2Grease and flour loaf pan (easily done by using a paper towel to spread a thin layer of butter along sides and bottom of pan, then add 1 teaspoon of flour and gently roll and tap pan to dust buttered surfaces. Invert pan over sink to remove excess flour. Set pan aside.).
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3In a large mixing bowl, whisk flour, baking powder, baking soda and salt to combine. Set aside.
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4In a separate bowl, mix sugar and butter on medium speed until creamy. Add egg and egg whites, one at a time, mixing thoroughly between additions. Add extract and yogurt and continue mixing until both are well incorporated.
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5Reduce speed to lowest setting and begin adding flour in batches, until all has been thoroughly mixed in, scraping sides of bowl as you make additions.
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6Layer portion of batter (1/3 or 1/4, as preferred – see recipe header note) in bottom of pan. Top batter with one layer of cherry halves, nestled side by side to cover. Repeat batter and cherry layers, ending with final batter layer. (Use a kitchen knife or small offset spatula to spread batter to edges of pan, when covering cherries.)
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7Bake for approximately 1 hour and 15 minutes, until cake is lightly golden and toothpick inserted in cake comes out clean.
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8Transfer pan to wire rack to cool for about 30 minutes. Using a table knife, lightly “cut” around edges of pan to help loosen cake, then invert and remove cake from pan. Allow cake to rest on wire rack until completely cooled. Once cooled, cake can be iced or served immediately. Cake also keeps beautifully if made the day ahead.
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9For icing, simply combine powdered sugar and fresh lemon juice until smooth and of desired consistency (add more sugar or juice, as needed). Pour over cake. Let icing set before serving, approximately 1/2 hour to 45 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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