Kirsebærkage (Cherry Cake)
A fluffy vanilla sponge with sweet or sour cherries is the perfect combination of flavors! This is an easy and delicious cake for any occasion.
Ingredients
CAKE
- 200 grams pitted cherries, halved or quartered depending on the size (tart cherries work best for this, to balance out the sweetness, but you can use whatever cherries you like!)
- 1 tbsp flour
- 2 large eggs (room temperature)
- 200 grams granulated sugar
- 250 grams all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 + 1/2 tsp vanilla extract
- 120 ml vegetable oil
- 120 ml milk
- Halved cherries for the top, from about 9 cherries (optional, but we like the look!)
TOPPING
- Powdered sugar (optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Pit your cherries and cut into smaller pieces, if needed. This may take a while, and there are a few techniques you can try! A metal straw may work, but you can also use a knife to cut them open and remove the pits. We weigh the cherries after pitting!
- We also halve about 9 cherries to place along the top for decoration, but this is optional!
- Mix together the cherries for the batter (not the decorating cherries) and 1 tbsp of flour. Mix to coat the cherries. This should help keep the cherries from sinking in the cake!
- Butter/oil a baking tin (we used a round, 9 inch cake pan) and cut out a sheet of parchment paper in a circle to cover the bottom.
- Beat eggs and granulated sugar together in the bowl of a stand mixer/mixing bowl until light in color and doubled or tripled in size. Use a stand mixer with a whisk attachment, or an electric hand mixer - it will be more difficult to whisk by hand, but it can be done!
- Meanwhile, mix together dry ingredients (flour, baking powder, salt) in a separate bowl. Whisk these together to remove any lumps.
- Mix together vanilla extract, milk, and oil in a liquid measuring cup to make it easier to pour.
- Begin by adding in half of the dry ingredients to the egg and sugar mixture. You can either fold these ingredients in, or run the mixer for about 5-10 seconds until most of the flour is incorporated.
- Then, add in half of the liquid ingredients, and either fold it in with a spatula or run the mixer for another 5-10 seconds.
- Repeat the process, adding in dry ingredients and mixing, then adding in wet ingredients and mixing.
- Now you should have a smooth batter that is runnier than a pound cake batter, but should still have some body to it.
- Add the cherries (coated in flour) to the batter. Fold the batter a few times to make sure the cherries are evenly distributed, but try not to overmix at this point.
- Pour the batter into your baking tin and level out the top as needed.
- Add halved cherries around the edge of the cake. You can use cherries to decorate the top however you want!
- Bake for 40-45 mins, or until a cake tester emerges clean from the center of the cake. (Baking time will depend on your baking tin and oven. A shallower, larger cake tin will take less time, while a smaller but deeper tin may take longer. Glass tins also tend to take longer than dark, nonstick ones. Ovens range, so keep an eye on the cake!)
- Remove from cake tin after it has cooled down for around 5 minutes and let cool on a wire rack.
- After cooling, dust with powdered sugar (optional). Slice and enjoy! This cake keeps for about 3 days, covered at room temperature.
