Fresh Cherry Cake

Summery Fresh Cherry Cake: Light and Inviting

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Welcome to the world of delightful summery treats with our Fresh Cherry Cake! This is a light, airy sponge cake – perfect for your summer get-togethers. It has mild flavors and a refreshing taste, making it a favorite among different age groups.

Our Fresh Cherry Cake has juicy cherries spread all over it. The cherries add a sweet burst to every slice, balancing the cake’s light texture. You should use fresh cherries for the best taste, but you can also use frozen ones.

Lars Swedish Pearl Sugar adds a sweet crunch to the cake. It is a golden, crystallized sugar that adds a fun texture to the soft sponge.

This cake is not just delicious; it’s also a feast for the eyes. The red cherries on top make it a standout at any party. Add a scoop of vanilla gelato to make it even better.

Our Fresh Cherry Cake is perfect for any summer occasion – from a BBQ to a picnic. Its sponge is light and filled with cherries, making it a delightful treat in the sunlight.

Italian Cherry and Yogurt Cake: A Summer Favorite

The Italian Cherry and Yogurt Cake is a hit in the summer. It’s known for its airy taste, making it ideal for warm weather parties. Fresh cherries, mixed with a bit of flour, are used to keep them from falling to the cake’s bottom. The dough includes flour, baking powder, baking soda, eggs, sugar, zest from an organic lemon or orange, light olive oil, Greek yogurt, and milk. After mixing the cherries into the batter, it’s put in a pan and baked. Once it’s golden, let it cool. Dusting it with powdered sugar adds a sweet finish.

“The Italian Cherry and Yogurt Cake is a delightful combination of tart cherries and creamy yogurt, creating a harmonious balance of flavors. It’s a refreshing treat that captures the essence of summer in every bite.”


  • 2 cups fresh cherries, halved and pitted
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 3 large eggs
  • 1 cup granulated sugar
  • Zest of 1 organic lemon or orange
  • ½ cup light-tasting olive oil
  • 1 cup vanilla Greek yogurt
  • ½ cup milk
  • Powdered sugar, for dusting


  1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. In a bowl, toss the halved cherries with 1 tablespoon of flour to coat them evenly.
  3. In a separate mixing bowl, whisk together the remaining flour, baking powder, and baking soda.
  4. In a large bowl, beat the eggs and granulated sugar until light and fluffy.
  5. Add the lemon or orange zest, olive oil, Greek yogurt, and milk to the egg mixture. Mix well.
  6. Gently fold in the dry ingredients until just combined.
  7. Stir in the coated cherries.
  8. Pour the batter into the prepared springform pan.
  9. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  11. Dust the cooled cake with powdered sugar before serving.
Prep Time Cook Time Total Time Servings
20 minutes 40-45 minutes 1 hour 5 minutes 8-10

Vintage Maraschino Cherry Cake: A Nostalgic Delight

Enjoy a trip down memory lane with our Vintage Maraschino Cherry Cake. This tasty treat dates back to the early 1900s and is based on a recipe from “The Settlement Cook Book”. It stars our homemade maraschino cherries but can also be made with store-bought ones.

The Vintage Maraschino Cherry Cake is airy and light, ideal for any event. First, the cherries are cut and mixed into the cake batter. After baking until golden, it’s topped with a delightful cherry buttercream frosting.

This cake not only tastes good but also feels like a piece of history. The special cherries add a unique, colorful touch. With shades of warm brown and bright green and blue, it’s perfect for summer.


Can I use frozen cherries instead of fresh cherries for the Fresh Cherry Cake?

Yes, you can. Use pitted, frozen cherries for the cake. Just make sure to let them thaw first. This goes for the recipe.

How can I prevent the cherries from sinking to the bottom of the Italian Cherry and Yogurt Cake?

To stop the cherries from sinking, mix them with flour. Then, add them to the cake batter. This tip will help.

Can I use store-bought maraschino cherries for the Vintage Maraschino Cherry Cake?

Yes, definitely. Use store-bought maraschino cherries if you prefer. The cake will be just as tasty.

Can I substitute the vanilla Greek yogurt in the Italian Cherry and Yogurt Cake with regular yogurt?

You sure can. Regular yogurt works in place of Greek. Keep in mind, the taste might be a little different.

Can I make the Fresh Cherry Cake ahead of time?

Absolutely. You can make the cake ahead. Store it in the fridge until you’re ready to enjoy.

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