Ingredients for Summer Cherry Cake
- 2 cups fresh cherries
- 2 tablespoons lemon juice
- Kirsch
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups granulated sugar
- Pure Vanilla Extract
- ¼ teaspoon ground nutmeg
- Lemon, Zest Of
- 4 large eggs
- Unbleached White Flour
- powdered sugar (for dusting, optional)
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How to Make Summer Cherry Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform cake pan.
- Pit 2 cups fresh cherries. In a medium bowl, gently toss the pitted cherries with 2 tablespoons lemon juice and 1 tablespoon cherry brandy. Let stand for at least 30 minutes, stirring occasionally.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy. Add 1 teaspoon lemon zest and ¼ teaspoon ground nutmeg. Beat in 4 large eggs, one at a time.
- In a separate bowl, whisk together 1 ¾ cups all-purpose flour and a pinch of salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Using a slotted spoon, lift the cherries from their juices and gently distribute them over the batter, rounded side up.
- Drizzle the reserved cherry juices evenly over the cherries.
- Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back when lightly touched.
- Let the cake cool completely in the pan before releasing the springform.
- Serve slightly warm or at room temperature. Dust with powdered sugar, if desired. Even better the next day (or two!)
- This cake freezes well. Wrap tightly in plastic wrap and then foil before freezing.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
81g
Fat
39g
Carbs
11g
