Cherry Cake

Growing up in Maine, summer was always a short season. It tends to sneak up on you in June and then before you know it there’s a red tinge on the leaves and a chill in the air. And as summer flies by, we’re learning to take advantage of what the season has to offer before it’s too late.

Dark sweet cherries adorn grocery store shelves and farmers markets this coming summer. Knowing their availability is limited, it’s easy to overdo it. If you’ve got more cherries than you know what to do with, look no further than this easy cherry pie that won’t break a sweat.

What makes this cake special?

I wanted this cake to have a buttery base that was dense enough to support the cherries but still had a soft crumb. It’s a single layer cake, thick enough for a savory slice but not so thick that the cherry flavor is lost in the cake. The cherries don’t sink into the cake due to the thick batter, which allows the crimson fruit to show off to their fullest.

The cake is flavored with almond extract rather than the usual vanilla. Almonds and cherries are actually related (genus prunus)and the bold bitter almond flavor is a natural pairing with juicy stone fruit.

Despite the high sugar content, the cake is not overly sweet as it is balanced by the bitterness of the almond extract and the acidity of the cherries. Sugar acts as a humectant, attracting moisture from the environment. This makes the cake juicy and lasts longer.

Cherries come in many shades of red, from the pink and yellow Rainier to the almost black Bing.

They can be crunchy and firm, soft and juicy, and their flavors range from sweet to sour. According to The Oxford Companion to Food, there are over 1,000 types of cherries to choose from, so you might be wondering which are the best cherries to bake with.

Reserve the tart cherries for pie filling and jam. They are typically too tart to eat on their own and benefit from the added sweetness of being simmered in a syrup.

Because the cherries are simply pressed into the batter before baking, this cake tastes best with fresh, sweet cherries like Bing, Rainier, or Chelan. Fresh cherries are preferable since the extra moisture in frozen or canned cherries would water down the batter.

Tips and tricks for making homemade cherry pie

While this is a no-fuss pie to make, there are a few things that will ensure your cherry pie comes out flawless.

• Use room temperature ingredients. The moisture in the eggs and the fat in the butter form an emulsion. If the eggs or butter are too cold, the emulsion will break and the batter may clump. If the dough curdles, you can add a few tablespoons of flour and mix until smooth again.
• Try not to overcook the eggs. If too much air gets into the dough, it can expand too much in the oven and make the cake appear dry. Once the eggs are fully incorporated into the butter and sugar mixture and the batter is smooth, move on to the next step.
• To pit the cherries The easiest way is to use a cherry pit. If you don’t have a cherry pit, there are still a few ways you can remove the pits so they’re ready to bake.

How to customize cherry pie

It’s easy to make this cake your own by using other fruits and flavors. Here are a few suggestions:

• Substitute 1 teaspoon of vanilla extract for the almond extract.
• Swap cherries for other stone fruits such as peaches, plums, apricots, nectarines or a mix. Cut larger fruits into wedges and spread on the dough before baking.
• Add a little lemon zest to the batter for a squeeze of citrus.

How to serve cherry pie

This cherry cake tastes great on its own, especially with a cup of coffee for breakfast or for the afternoon break.

If you want to embellish it, serve with a little powdered sugar instead of a glaze so the cherries still stand out. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

Save cherry pie

The cake will keep well wrapped at room temperature for 3 days and in the fridge for up to a week. The cake will soften a little over time. If you keep the cake in the fridge, take it out an hour before serving to relieve the chill.

The cake can also be frozen for up to 3 months. Thaw the cake at room temperature before serving.