Cherry Cake
Cherry Cake

This rich buttery cake is studded with fresh cherries and kissed with almond extract, making it the perfect snack cake for dessert or breakfast!

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.


preparation time
20 minutes

cooking time
60 minutes

total time
80 minutes

up to 10 servings

1 (10 inch) cake


  • 2 cups (240G) all purpose flourplus more for dusting

  • 1 teaspoon baking powder

  • 1/2 teaspoon Salt

  • 1 cup (2 chopsticks, 227G) unsalted buttersoftened

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

  • 4 big eggs

  • 1/2 teaspoon almond extract

  • 2 1/2 cups (394g) fresh cherriesgutted and gutted

special equipment

  • 10 inch springform cake pan


  1. Preheat the oven and prepare the cake pan:

    Preheat oven to 350°F. Grease a 10 inch springform pan with butter. Using your hands, lightly dust the pan with flour, then tap out excess flour.

  2. Combine the dry ingredients:

    In a medium bowl add flour, baking powder and salt. Whisk until combined.

  3. Beat butter and sugar:

    In a large bowl, using an electric mixer on medium-high, beat the butter and sugar until pale and fluffy, about 3 minutes.

  4. Incorporate and extract the eggs:

    Add the eggs one at a time, beating after each addition until fully incorporated. Scrape down the bowl with a rubber spatula halfway through. The dough should be smooth, light and fluffy. If after adding the eggs the emulsion breaks and the batter has separated, you can add a few tablespoons of flour and stir just until smooth again.

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

  5. Add the dry ingredients:

    Mix in the flour mixture on low speed or gently fold in with a rubber spatula until combined and no streaks of flour remain.

  6. Pour batter into cake pan and add cherries:

    Pour the batter into the prepared cake pan. Press the pitted cherries lightly into the batter to create a circular pattern. Don’t press them in too deeply or they will be coated in the cake as they bake.

  7. Bake the cake:

    Bake the cake for about 1 hour or until a toothpick inserted in the center of the cake comes out clean. The cake should be golden and have risen around all the cherries that should still be visible on top.

  8. Cool Cake:

    Take out of the oven. Allow to cool in the pan for 10 to 15 minutes before demoulding. Let cool completely on a wire rack before serving.

nutritional information (per serving)
401 calories
21g Fat
50g carbohydrates
6g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!