Cherry Cake - Moist and Delicious!
The perfect cake for cherry season - this cherry cake has ricotta in it which makes it perfectly moist.
Servings 12 people
Calories 268kcal
Ingredients
- 1 ½ cups All Purpose flour
- 2 teaspoon baking powder
- 1 cup granulated sugar
- ¾ teaspoon salt
- 3 eggs
- 1 ¼ cups ricotta
- 1 teaspoon vanilla extract
- ½ cup (1 stick) unsalted butter melted
- 2 cups cherries (divided) pitted and halved
- powdered sugar for dusting optional
Instructions
- Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray. In a large bowl, stir flour, baking powder, sugar and salt together.
- Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended.
- Fold in melted butter. Gently fold in 1 cup of cherries.
- Scrape batter into prepared pan and scatter remaining 1 cup cherries over top.
- Bake cake until golden brown and a tester inserted into the center comes out clean, about 50-60 minutes. Let cool at least 20 minutes before removing from the pan. Top with powdered sugar if desired.
Video
Notes
Recipe based off of Bon Appetit.
- You can use different fruit other than cherries in this cake. Raspberries, strawberries, or blueberries would work well.
- You can also add the zest of one lemon to the batter for a subtle lemon flavor!
Nutrition
Calories: 268kcal | Carbohydrates: 33g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 185mg | Potassium: 177mg | Fiber: 1g | Sugar: 20g | Vitamin A: 434IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 1mg