This soft and buttery cherry cake is baked in a sheet pan and makes the perfect easy summer dessert – light, fruity, and deliciously homemade.
Simple Cherry Cake Ingredients:
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1 cup all-purpose flour
3 large eggs (separated)
1 teaspoon baking powder
2–3 handfuls of fresh cherries, pitted
Pinch of salt
Powdered sugar, for dusting
Butter and flour, for greasing the pan
Instructions:
Preheat the oven to 350°F (180°C).
In a mixing bowl, cream the butter and sugar until light and fluffy.
Add the egg yolks and mix well.
Stir in a pinch of salt, the flour, and the baking powder. Mix until combined.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
Grease a baking sheet (or shallow pan) with butter and dust lightly with flour.
Pour the batter into the pan and spread it evenly to about ½ inch (1 cm) thickness.
Distribute the pitted cherries evenly over the top and lightly press them into the batter.
Dust with powdered sugar.
Bake for about 30 minutes, or until golden and a toothpick inserted in the center comes out clean.
Let cool before slicing and serving.
photo credit wallpaperflare.com
Cherry Coconut Custard Bake
A soft, custard-like dessert with cherries, coconut milk, and a hint of vanilla – lightly sweet, tropical, and perfect served chilled.
Ingredients:
4 large eggs
1¾ cups (14 fl oz) coconut milk
1/2 cup all-purpose flour
1/3 cup superfine sugar (or granulated sugar)
1 packet vanilla sugar (or 1 teaspoon vanilla extract)
2 tablespoons shredded coconut
1¾ cups (9 oz) pitted cherries
Butter and brown sugar, for coating the baking dish
Instructions:
Preheat your oven to 350°F (180°C).
In a blender or mixing device, add the ingredients in the following order: eggs, coconut milk, flour, sugar, and vanilla sugar. Blend until smooth.
Grease a baking dish with butter and sprinkle generously with brown sugar.
Spread the pitted cherries evenly across the bottom of the dish.
Pour the blended mixture over the cherries.
Sprinkle shredded coconut on top.
Bake for 45–50 minutes, or until set and lightly golden.
Let cool completely before serving. Best enjoyed chilled.
Optional Variations:
Replace cherries with pitted prunes and a splash of rum for a French-style prune flan.
Swap the fruit with chocolate chunks for a rich dessert twist.
