Buttery Cherry Drop Cake
Indulge in the irresistible charm of this Buttery Cherry Drop Cake—a delightful dessert that seamlessly blends a rich, buttery crumb with bursts of juicy cherries in every bite. Perfect for any occasion, this easy-to-make cake combines pantry staples like all-purpose flour, caster sugar, and creamy unsalted butter, creating a soft, tender base. Fresh or frozen cherries take center stage, lending natural sweetness and a pop of vibrant color. The batter comes together effortlessly, and the cake bakes to golden perfection in just 45 minutes. Topped with a delicate dusting of powdered sugar, this show-stopping treat is ideal for afternoon tea, brunch gatherings, or as an after-dinner dessert. With its timeless appeal and simple preparation, this cherry drop cake is sure to become a household favorite.
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Ingredients
- 200 grams unsalted butter
- 200 grams caster sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 60 milliliters milk
- 300 grams fresh or frozen cherries (pitted)
- 2 tablespoons powdered sugar (for dusting, optional)
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease a 20cm (8-inch) round cake tin. Line the base with parchment paper for easy removal.
Step 2
In a large mixing bowl, cream the unsalted butter and caster sugar together using an electric mixer until pale and fluffy, about 3-5 minutes.
Step 3
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4
In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients into the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Step 5
Gently fold in the pitted cherries, ensuring they are evenly distributed throughout the batter.
Step 6
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Step 7
Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center of the cake comes out clean.
Step 8
Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Step 9
Once the cake has cooled, dust the top with powdered sugar, if desired. Slice and serve.
Nutrition Facts
| Serving size | 1240.3 grams (1240.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3734 |
| Total Fat 194.80g | 250% |
| Saturated Fat 107.40g | 537% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 1192mg | 397% |
| Sodium 1239mg | 54% |
| Total Carbohydrate 462.10g | 168% |
| Dietary Fiber 13.20g | 47% |
| Total Sugars 258.40g | |
| Protein 57.70g | 115% |
| Vitamin D 191IU | 956% |
| Calcium 307mg | 24% |
| Iron 16mg | 91% |
| Potassium 1352mg | 29% |
Source of Calories