This fresh cherry cake recipe is my wife's favorite — a white cake made with fresh cherries and cherry juice.
Ingredients
- all-purpose flour: 2 cups
- baking powder: 2 tsp
- salt: 0.5 tsp
- ½ cups white sugar: 1 piece (divided)
- butter: 0.5 cup (softened)
- milk: 1 cup
- vanilla extract: 1 tsp
- and pitted cherries: 4 cups (halved)
- ¼ cups cherry juice: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Grease a deep 9x13-inch baking dish.
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Whisk flour, baking powder, and salt together in a bowl.
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Beat 1 cup sugar and butter in a separate bowl with an electric mixer until light and fluffy, 4 to 5 minutes. Stir in milk and vanilla. Add flour mixture and mix until batter is well blended and thick, 2 to 3 minutes.
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Spread batter in the prepared baking dish. Arrange cherries over the batter, then drizzle cherry juice over top. Sprinkle remaining 1/2 cup sugar over the surface.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
