Easy One-Pan Cherry Cake Recipe

A single layer sweet cherry cake with golden top on white plate.

5 from 2 votes

An easy cherry cake that is a simple country-style dessert. Get your butter and eggs out of the fridge ahead of time. For best results, weigh flour on a kitchen scale for accuracy.

Prep Time20

Cook Time55

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Calories: 256kcal

Author: Sally Cameron

Equipment

Ingredients

Cherry Cake

Non-stick spray or use the butter wrapper
35-40 large fresh sweet cherries 12 ounces before pitting
1 cup gluten-free flour blend 4.6 ounces
1 teaspoon baking powder aluminum-free
1 pinch sea salt
4 ounces unsalted dairy butter at room temperature, sub plant butter
¾ cup organic cane sugar or monk fruit blend 5 ½ ounces
2 large eggs
1 teaspoon almond extract or sub vanilla extract
2-3 teaspoons sugar optional for top before baking

Instructions

Pre-heat Oven, Prepare Pan

Position oven rack in the center and pre-heat oven to 350 degrees. Prepare your pan. Spray or butter the bottom of the springform pan and line the bottom with a parchment circle.

Pit the Cherries

Wash, stem and pit the cherries with a cherry pitter tool or a paring knife. Cut the cherries in half, top to bottom.

Blend the Batter

In a small bowl, whisk together the flour, baking powder and salt. In a medium bowl, cream the butter and sugar together until light and fluffy with a hand-held electric mixer. Add the eggs and beat until incorporated and the batter is smooth. Add in the almond extract. Add in the flour blend. Beat on low speed, increasing speed as batter stiffens, until smooth. Batter will be thick.

Bake the Cake

Scrape batter into the pan and smooth to the edges with a flexible spatula. Starting at the outer edge, place the cherries cut side down on top of the batter completely covering the top. Sprinkle the top with the 3 teaspoons extra sugar if desired and. Bake cake until golden on top, 45-55 minutes or until a cake tester, toothpick or paring knife inserted in the center comes out clean, and top is lightly golden.

Cool Cake and Serve

Remove cake from the oven and allow to cool 10 minutes. Run a thin paring knife around the inside of the pan edge to free the cake. Pop the spring and remove the sides of the pan. Serve warm or at room temperature, topped with ice cream, whipped cream, or powdered sugar. Cake keeps 2 days well wrapped on the counter or up to 4 days in the refrigerator.

Notes

Kitchen gloves will prevent your hands from getting stained from the cherries and are a handy for every kitchen.

The cake can be made a day ahead, cooled, wrapped well in plastic film and held on the counter for 2 days or refrigerated for a few days longer. Bring back to room temperature before serving.

Baker’s Tip: If using a monk fruit and allulose blend, check the cake 5–10 minutes early, as it may brown more quickly than with regular sugar. You can also reduce the oven temperature to 325°F if your cake browns too fast.

Nutrition