FRESH CHERRY CAKE

A Fresh Cherry Cake is a delightful way to showcase juicy, ripe cherries in a moist and fluffy cake. Here’s a recipe that brings out the natural sweetness of cherries with a light, tender crumb.

Ingredients

For the Cherry Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ tsp almond extract (optional, but enhances cherry flavor)
• ¾ cup buttermilk (or whole milk)
• 2 cups fresh cherries, pitted and halved

For the Cherry Compote (Optional Filling or Topping):

• 1 ½ cups fresh cherries, pitted and chopped
• ¼ cup sugar
• 1 tbsp lemon juice
• 2 tbsp water
• 1 tsp cornstarch (optional, for thickening)

For the Whipped Cream Frosting (Optional):

• 1 cup heavy cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract

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Directions

1. Prepare the Cake Batter:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9×13-inch cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
6. Gently fold the halved cherries into the batter.
7. Divide the batter evenly between the prepared pans or spread it into the 9×13-inch pan.

2. Bake the Cake:

1. Bake for 25-30 minutes for round pans (or 35-40 minutes for a 9×13-inch pan), or until a toothpick inserted into the center comes out clean.
2. Let the cake cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

3. (Optional) Make the Cherry Compote:

1. In a small saucepan, combine the chopped cherries, sugar, lemon juice, and water. Cook over medium heat until the cherries soften and release their juices, about 5-7 minutes.
2. If you prefer a thicker compote, dissolve the cornstarch in a tablespoon of water and stir it into the cherry mixture. Cook for an additional 1-2 minutes until thickened.
3. Let the compote cool completely before using as a filling or topping.

4. (Optional) Whipped Cream Frosting:

1. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
2. Use immediately to frost the cake or serve as a dollop on each slice.

5. Assemble the Cake:

1. If using two round cake layers, you can spread cherry compote between the layers for an extra burst of cherry flavor.
2. Frost the top and sides of the cake with the whipped cream frosting or serve it alongside the cake.
3. Garnish with extra fresh cherries or a drizzle of cherry compote on top.

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This fresh cherry cake is light, fruity, and perfect for summer! Would you like to adjust any ingredients or add any special touches?