Buttery and creamy Cherry 🍒 Butter Cake is a Summer treat that make great use of fresh Cherry in season. It’s a great cake for tea time, snack and even for breakfast. Yes, for breakfast!

Cherry is often comes last to appear in the market during Summer. This year, it came even later than usual. Cherry started coming in end of July only whereas we used to see Cherry earlier July before. Even the regular berries came in late due to the extend cold rainy weather that we had this year. I had been waiting for Cherry for so long and I am so ready for it now. Lucky me, a friend of mine gave me a bowl of fresh Cherry and I immediately snack on it, and I made Cherry Lemonade too. It taste amazing! So far my favorite Lemonade variation. I had a couple more left so I decided to use it to make this Butter Cake.

This Cherry Butter Cake was inspired by my Blueberry Butter Cake. It was one of my favorite Butter Cake variation, I seriously cannot get enough of it. My aim was to use this same batter to make different fruity variations, the likes of Raspberry, Peach, Pear, Apple and Apricot.

About This Recipe

• Ease in Making the Recipe: This is an easy butter cake recipe. You just need to cream the butter, sugar and egg. Add the vanilla extract and the dry ingredients. Finally add the chopped Cherry. The process is so easy you can have this for a breakfast cake.
• Ingredients: The ingredients are simple and easy to find. The great thing about this is that it is a very versatile recipe. You can change the Cherry and replace it with other Berries or stone fruits.
• Texture, Taste & Flavor: The cake creamy and butter, we did not add 1/2 cup of butter for nothing. It also have a nice fresh lemon flavor, but just a bit. You can always add more lemon zest if you want a stronger lemon taste.
• Make-Ahead: This is such an easy recipe that comes in just an hour. I would recommend doing it the same day, nothing beats freshly bake cake. But that is not saying you cannot make it ahead of time. You have to keep in mind though that butter cake when stored in the refrigerator tends to harden. You will need to take it out at least 2 hour before serving it or reheat it in the oven for few minutes to warm it up.

How to Make Cherry Butter Cake

Cream butter and sugar: Start with a softened butter, this is a MUST in this recipe. Softened butter cream better and it mix well with other ingredients. You want the butter softened but not melting and oily. This is very important in producing a tender light cake crumb. Cream the butter with sugar until light and fluffy. This means at this stage air has build up in the mixture.

Add the egg one at a time. One a time, repeat that. Adding the egg one at a time allow better mixing and it will avoid curdling.

Now proceed with adding the dry ingredients and gently manually mix. Do not mix fast, do not use the mixer to avoid deflating the air the was build up during the creaming process. Once the mixture is well combined with no more visible raw flour, you can now add the Cherry. 

When using frozen Cherry, do no thaw. Use it as is, thawing will make the mixture heavy because of the juice that will come out from the Cherry. The Cherry will slightly sink in the bottom, that’s expected. This is because Cherry is heavy, and the long baking time will not help at all from not making it sink. But that’s fine, it will not affect the taste. Nonetheless, coat the Cherry with small amount of flour.

Gently fold the Cherry into the batter. Transfer into a parchment lined loaf pan and bake. Allow the cake to cool before slicing.

That’s it! Such an easy, simple and delicious recipe.

Use Fresh or Frozen Cherry

Yes. When using frozen Cherry, do NOT thaw the Cherry. Use it straight from the freezer, assuming you’ve removed the seed already. Thawing the Cherry will make the batter loose as the Cherry tends to release a lot of moisture when it thaw.

Substitution

You can make this recipe using Blueberry, Strawberry, Raspberry, Peach, Apricot, Plum and Apple. If using stone fruits like Peach, make sure to chop the fruits in small pieces so that it will not be to heavy for the batter when you mix it in.

Ingredients:

• 1/2 cup unsalted Butter
• 1/2 cup granulated Sugar
• 3 Eggs – room temperature
• 1/2 teaspoon Vanilla Extract
• 1 cup Cake Flour
• 1 teaspoon Baking Powder
• 1/3 teaspoon Salt
• 1 cup pitted Cherry

Instructions:

1. Preheat oven to 350°F. Spray a 7-inch loaf pan with non-stick cooking spray and line the bottom with parchment paper.
2. Wet Ingredients: In a bowl, cream softened butter and sugar until light and fluffy. This will take around 5-7 minutes assuming the butter is softened. Scrape the sides of the bowl as needed. Add the egg one at a time, about 1 minute apart. Continue mixing until the egg is fully incorporated. Add pure vanilla extract and mix for another 30 seconds.
3. Coat Cherry with Flour: Scoop 1 tablespoon of flour and mix it with the Cherry just to coat.
4. Wet Ingredients + Dry Ingredients: Sift the flour, baking powder and salt onto the wet ingredients mixture. Gently fold until no more raw flour visible. Add the Cherry and gently fold to distribute in the batter
5. Bake: Pour the batter in a prepared 7-inch loaf pan and bake for 40 minutes or until toothpick inserted in the center comes out clean. If the top begins to brown early, cover the pan with aluminum foil to prevent burning.
6. Cool: Let cool at least 30 minutes before slicing

Makes 1 loaf, 8 slices

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