This classic cherry cake features moist crumb studded with chopped maraschino cherries and topped with slivered almonds, baked in a simple 9-inch pan for a tea-time treat. Perfect for beginners, it mixes by hand without fancy equipment and bakes in 35-40 minutes at 350°F. The family recipe yields a pound cake-style dessert that’s delightfully tender and not overly sweet.
Ingredients
Gather these straightforward pantry staples for 8-10 servings:
- 10 Tbsp unsalted butter, at room temperature
- ¾ cup granulated sugar
- 4 eggs
- ½ tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup milk (whole, 2%, or fat-free)
- 1 cup maraschino cherries, drained and roughly chopped
- ½ cup slivered almonds
You’ll also need nonstick spray, parchment paper, a 9-inch cake pan, whisk, spatula, and optional confectioners’ sugar for dusting.
Step-by-Step Instructions
Preheat your oven to 350°F and prepare a 9-inch cake pan by spraying it with nonstick cooking spray, then lining the bottom with a circle of parchment paper. This prevents sticking and ensures easy release after baking.
In a large mixing bowl, cream together the room-temperature unsalted butter and granulated sugar using a whisk or hand mixer until light and fluffy, about 2-3 minutes. The mixture should turn pale and increase slightly in volume as air incorporates, creating a tender crumb.
Beat in the 4 eggs one at a time, followed by the vanilla extract, mixing until smooth and fully combined after each addition. Scrape down the bowl sides occasionally to ensure even blending without overmixing, which keeps the batter light.
In a separate bowl, whisk the flour, baking powder, and salt to evenly distribute the leavening agents. Toss 1-2 tablespoons of this dry mixture with the roughly chopped maraschino cherries to coat them lightly—this crucial step prevents the fruit from sinking to the bottom during baking and promotes even distribution.
Gently fold the remaining dry ingredients into the wet batter in two additions, using a spatula to avoid deflating the air bubbles. Stir just until no flour streaks remain, then pour in the milk and fold until incorporated. The batter will be thick yet pourable at this stage.
Switch to the spatula and carefully fold in the coated cherries until they are evenly dispersed throughout the batter. Avoid overworking to maintain the cake’s soft texture—stop as soon as the fruit is distributed.
Transfer the batter to the prepared pan, smoothing the top with the spatula. Sprinkle the slivered almonds evenly over the surface, pressing them lightly to adhere and cover most of the batter for a crunchy, nutty topping.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean with no wet batter attached. Rotate the pan halfway through for even browning if your oven heats unevenly.
Cool the cake in the pan on a wire rack for 10-15 minutes. Run a butter knife around the edges to loosen, then invert onto a plate, removing the parchment. Allow full cooling before dusting with confectioners’ sugar or glazing.
Comprehensive Baking Tips
Success with this cherry cake hinges on precise techniques that elevate it from good to unforgettable, drawing from time-tested methods in the original recipe. Start with butter truly at room temperature—cold butter leads to uneven creaming, resulting in a dense texture rather than the signature lightness. To test, press a finger into the butter; it should dent easily without tearing. If rushed, microwave in 5-second bursts, but watch closely to avoid melting. This step incorporates maximum air, which expands during baking for a fluffy interior.
Room-temperature eggs blend seamlessly, emulsifying better into the fat-sugar base for stability. If cold, submerge them in warm water for 10 minutes beforehand. Adding them gradually prevents curdling, a common pitfall that separates the batter and yields a tough bake. Vanilla extract amplifies the cherries’ sweetness subtly; for deeper flavor, infuse it into the warm milk first, letting it steep like tea for 5 minutes.
Coating the cherries in flour is non-negotiable for suspension—maraschino cherries release syrupy juices that weigh them down otherwise, pooling at the base and creating soggy spots. Roughly chop for bite-sized pieces that distribute flavor without overpowering; pat dry post-draining to minimize excess moisture. Taste one—if too sweet, rinse briefly under water and dry thoroughly to balance the cake’s profile.
Folding dry ingredients gently preserves the batter’s structure; overmixing develops gluten, turning the cake bready instead of tender. Use a spatula’s cutting motion from the bowl’s edge toward the center, rotating the bowl as you go. Milk adjusts consistency—thicker batter holds fruit better, but if it seems too stiff, add a splash more without stirring excessively. Whole milk adds richness, while fat-free keeps it lighter for everyday snacking.
Almonds provide contrast: their crunch offsets the moist crumb, and toasting them briefly (350°F for 5 minutes) beforehand intensifies nuttiness. Press firmly so they stick during rising; uneven coverage leads to bald patches. For variations, swap half the almonds for chopped pistachios or pecans, matching the cherries’ tang with complementary nuts.
Baking time varies by pan material and oven quirks—dark metal conducts heat faster, shortening bake by 5 minutes, while glass extends it. Toothpick test is reliable, but for accuracy, check at 35 minutes; slight moist crumbs clinging mean it’s done, as carryover heat finishes cooking. Cooling prevents gumminess; rushing slicing compresses the warm structure.
Dust with confectioners’ sugar post-cooling for elegance, sifting it over a doily for patterns. For a glaze like the recipe’s family twist, whisk cherry jar liquid (2-3 tbsp) with 1 cup sugar and a splash of milk until pourable—drizzle for shine and amplified fruit essence without sogginess. Store airtight at room temp up to 3 days; freeze slices wrapped individually for up to 2 months, thawing at room temp for tea time revival.
Serving Suggestions
Slice into wedges and pair with afternoon tea, coffee, or hot chocolate—the cake’s subtle sweetness shines without frosting. For brunch, top with whipped cream and extra cherries; in summer, grill slices lightly for a caramelized edge with ice cream. This versatile treat adapts to holidays by adding almond extract or swapping cherries for cranberries.