Fresh Cherry Cake



  • 2 cups fresh cherries, pitted

  • 1 1/4 cups + 2 tablespoons flour

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon baking soda

  • 1 egg, room temperature

  • 1 egg yolk, room temperature

  • 1/2 cup + 2 1/2 tablespoons sugar

  • Zest of 1/2 lemon

  • 1 teaspoon vanilla

  • 1/4 cup vegetable oil

  • 1/2 cup plain, whole-fat yogurt, room temperature

  • 1/4 cup milk, room temperature

  • 1 tablespoon sugar


  • 1-2 cups whipped cream

  • 10-12 cherries (whole)

  • 2-3 ounces chocolate (melted)


  1. Pre-heat oven to 350 F, grease and flour an 8 inch cake pan (springform pan is the best if you have it).

  2. In a medium bowl whisk together flour, baking powder and baking soda.

  3. In a large bowl beat on medium speed the eggs and sugar and until light and fluffy, (approximately 2-3 minutes), then add the zest and vanilla beat for one minute, then slowly add the vegetable oil and continue beating.  Add the yogurt and milk and beat on low speed to combine,  add the flour a third at a time, beating on low and scraping the bowl after each addition just until smooth.

  4. Combine pitted cherries with a few teaspoons of flour and toss to coat. Fold half the pitted cherries into the batter then pour into the prepared cake pan, top with remaining cherries, press down lightly with a spatula. Sprinkle with 1 tablespoon of granulated sugar. Bake for approximately 40-45 minutes.

  5. Let cool completely before serving. If desired top powdered sugar, whipped cream, and/or  chocolate dipped cherries.

| Adapted from An Italian in My Kitchen