Cherry Snacking Cake Recipe

Summer was always a short season. And because it passes at lightning speed, I learned to benefit from the season. For example, dark sweet cherries. If you appear in grocery stores and peasant markets, it is easy to go overboard because you know that your availability is limited. If I have more cherries than I know what to do, I will not continue to look for this simple cherry cake that does not make me sweat.

This is a rich butter cake seasoned with almond extract and is occupied with fresh sweet cherries. It is wonderful as a snack cake and can be served for breakfast or dessert so that I can enjoy cherries all day.

What makes this cake something special?

This cake has a butter base that is tight enough to support the cherries, but still a soft crumb. It is a single cake, thick enough for a hearty piece, but not so thick that the cherry taste is lost in the cake. Due to the thick dough, the cherries do not sink into the cake, which causes the purple fruits to be left in full display.

The cake is seasoned with almond extract rather than with the usual vanilla. Almonds and cherries are actually related (genus Prunus)And the robust bitter almond taste is a natural combination with juicy stone fruits.

While there is a high proportion of sugar, the cake is not excessively cute because it is compensated for by the bitterness of the almond extract and the acid of the cherries. The sugar makes the cake moist and helps it to stay longer.

What kind of cherries to use

Since the cherries are simply pressed into the dough before baking, this cake works best with fresh, sweet cherries like Bing, Rainier or Chelan. Fresh cherries are preferable because the additional moisture in frozen or doses would water the dough.

Helpful tips and tricks

While this is a simple cake for baking, there are some things that make sure that your cherry cake turns out perfectly.

• Use ingredients for room temperature. The moisture in the eggs and fat in the butter form an emulsion. If the eggs or butter are too cold, the emulsion breaks and the dough can merging. When the dough breaks down, you can add and mix a few tablespoons of flour until it becomes smooth again.
• Try not to leave the eggs. If too much air is inserted into the dough, it can expand too much in the oven and make the cake appear dry. As soon as the eggs are fully installed into the butter and sugar mixture and the dough is smooth, continue with the next step.
• Set the cherries, The easiest way is to use a cherry cherry. If you don’t have any, you can remove the pits with a shoe knife or pierce them with a partially developed paper clip.

Change it

It is easy to make this cake into your own with other fruits and flavors.

• Replace 1 teaspoon of vanilla extract For the almond extract.
• Exchange cherries for other stone fruits Like peaches, plums, apricots, nectarines or a mixture. Cut larger fruits into wedges and arrange the slices onto the dough before baking.
• Add a small lemon zest To the dough for a cingen fruits.

How to serve

This cherry cake is excellent in itself, especially with a cup of coffee for breakfast or for an afternoon snack.

If you want to dress it, serve it with a slight dust of powdered sugar and not with a glaze so that the cherries still stand out. You can also try to serve it with a dash of whipped cream or a ball of vanilla ice cream.

How to store

The cake holds well packaged for 3 days at room temperature or up to a week in the fridge. The cake will soften a little over time. If you are kept in the refrigerator, take the cake an hour before the activity to take off the chills.

The cake can also be frozen for up to 3 months. Let it thaw it at room temperature before serving.

Cooking mode
(Keep your screen awake)

• 2 cups (240G))) All -purpose flourPlus more about dust

• 1 teaspoon baking powder

• 1/2 teaspoon Salt

• 1 cup (2 sticks, 227G))) unsalted buttersoft

• 1 1/4 cups (250G))) granulated sugar

• 4 large Egg

• 1/2 teaspoon Almond extract

• 2 1/2 cups (394g))) Fresh cherriesstem and stuck off

• 1 (10-inch) springform cake pan

1. Heat the oven to 350 ° F:

   Remove a 10-inch springform cake pan with butter. Use your hands to easily dust the pan with flour and then tap excess.

2. Combine the dry ingredients:

   Add flour, baking powder and salt in a medium -sized bowl. Whisk together.

3. Beat butter and sugar:

   Beat the butter and sugar in a large bowl with an electric mixer at medium to high speed for about 3 minutes.

4. Integrate the eggs and the extract:

   Add the eggs one after the other and beat completely integrated after each addition. Scrape off the bowl halfway with a rubber spatula. The dough should be smooth, light and fluffy. If the emulsion breaks after adding the eggs and the dough separated, you can add a few tablespoons of flour and mix until it becomes smooth again.

   Add the almond extract and mix at low speed to combine.

5. Add the dry ingredients:

   Cut the flour mixture at low speed or fold carefully with a rubber pat.

6. Transfer the dough into the cake mold and add cherries:

   Transfer the dough into the prepared cake mold. Press the dung cherries slightly into the dough and make a circular pattern. Do not press them too deep or the cake will wrap them when baking.

7. Bake the cake:

   Bake the cake for about 1 hour or until a toothpick gets out clean in the middle of the cake. The cake should be golden and will have risen around the entire cherries, which should still be visible above.

8. Cooler cake:

   Take out of the oven. Let it cool in the pan for 10 to 15 minutes before you develop the removal. Let it cool completely on a rust before serving.

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Nutritional information (by portion)
401	Calories
21G	Fat
50g	Carbohydrates
6g	protein

Show full nutrition label

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Nutritional information
Portions: 8 to 10
Amount per serving
Calories	401
% Daily value*
21G	26%
Saturated fat 12g	61%
123 mg	41%
186 mg	8%
50g	18%
Dietoner 1G	5%
Total sugar 30g
6g
Vitamin C 3MG	14%
Calcium 53 mg	4%
Iron 2mg	9%
Potassium 147mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice.

Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several ingredients are given, the first diet listed is calculated. Side dishes and optional ingredients are not included.