Summer Cherry Cake Recipe

Name: Summer Cherry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cherries, pitted (red or Queen Ann or a mixture); 2 tablespoons lemon juice; 3 -5 tablespoons kirsch (you can use cherry juice) or 3 -5 tablespoons cherry flavored liqueur (you can use cherry juice); ½ cup butter; ½ cup sugar; 2 teaspoons pure vanilla extract; ¼ teaspoon nutmeg; 1 lemon, zest of (optional); 3 eggs; 1 cup unbleached white flour; powdered sugar

Servings: persons

3 cups cherries, pitted (red or Queen Ann or a mixture)
2 tablespoons lemon juice
3 -5 tablespoons kirsch (you can use cherry juice) or 3 -5 tablespoons cherry flavored liqueur (you can use cherry juice)
½ cup butter
½ cup sugar
2 teaspoons pure vanilla extract
¼ teaspoon nutmeg
1 lemon, zest of (optional)
3 eggs
1 cup unbleached white flour
powdered sugar

1
Preheat oven to 350 degrees.
2
Grease and dust with flour a 9-inch cake pan or tarte pan with removable bottom.
3
Shake off any additional flour.
4
Pit the cherries, then blend in a bowl with lemon juice and cherry brandy (or juice) and let stand at least 30 minutes, stirring occasionally.
5
Cream the butter and sugar, lemon peel, nutmeg and vanilla until fluffy, then beat in eggs, one at a time.
6
Add flour.
7
Pour into pan and spread batter evenly.
8
Lift cherries from juices with a slotted spoon and distribute over batter, rounded sides up.
9
Drizzle cherry juices over fruit.
10
Bake until cake around fruit springs back firmly when lightly touched, about 30 minutes.
11
Let cool, then serve slightly warm or at room temperature, sprinkling with powdered sugar before serving if you wish.
12
Cake is best served 1- 2 days after baking as the flavor mellows and intensifies.
13
This cake freezes well.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups cherries, pitted (red or Queen Ann or a mixture), 2 tablespoons lemon juice, 3 -5 tablespoons kirsch (you can use cherry juice) or 3 -5 tablespoons cherry flavored liqueur (you can use cherry juice), ½ cup butter, and more.

Yes, Summer Cherry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Summer Cherry Cake

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