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, whisk eggs, ricotta, and vanilla in a medium bowl until smooth.
- Whisk in the flour, baking powder, sugar and salt.
- 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 (it's always closer to 60 mins for me!) 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