Cherry Cake

Cherry Cake

This cake is a quick mix and just as easy to decorate. We recommend setting a whole, pitted, stemless cherry on the top of every slice, but just let your creative instinct guide you!
 
Cherry Cake
 
Tools Needed
Bread pan 10" x 5" x 3" (Fat Daddio's BP-5644)
Mixing bowl
Wooden spoon
Rubber spatula
 
Cake Ingredients
1 1/2 cups flour
1/2 teaspoon baking powder
1 teaspoon cinnamon
3/4 cup almond meal
1 tablespoon lemon zest
10 ounces fresh, sweet pitted cherries **
1 cup (2 sticks) room temperature butter
1 cup sugar
3 large eggs
1 tablespoon milk
 
** You can use candied cherries instead, but be sure to drain prior to use.
 
Icing Ingredients
2 cups confectioner's sugar
Roughly 3 tablespoons milk
1 teaspoon vanilla (or almond) extract
  1. For the Cake: Preheat oven to 330 degrees F. Butter and flour the bread pan.
  2. Sift the flour, baking powder, and cinnamon into the almond meal. Add lemon zest.
  3. Rinse and pit the cherries. Add to the dry mixture and coat the cherries.
  4. In another bowl, cream butter and sugar until light and fluffy. Beat the eggs into the butter and sugar, one at a time.
  5. Fold the dry ingredients and the milk into the wet ingredients until just combined.
  6. Pour the batter into the prepared bread pan.
  7. Bake for 50 to 60 minutes until the top is golden brown and a knife or toothipick comes out clean. If the top starts looking too dark too early, you can place aluminum foil of the top of the pan. Let the cake cool.
  8. For Frosting: Whisk powdered sugar, milk, and vanilla together until smooth. Add more milk until you reach the consistency you want-- we recommend thicker over thinner. Spread over the top of your cool cake and then decorate with cherries or candied lemon peel or zest as desired.
Quick Tip: Don't like cherries? You can do this same recipe with strawberries or raspberries. If you're not a fan of almond exract, you can also do a lemon or almond extract.
 
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