Easy Cherry Cake

Easy Cherry Cake


  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon almond extract
  • 1 teaspoon pure vanilla extract
  • ½ cup buttermilk, well shaken
  • 1 ¼ cups fresh pitted cherries
  • Granulated sugar for sprinkling
  • Confectioner’s sugar for dusting


  • Preheat oven to 400 degrees Fahrenheit.
  • Spray a 9-inch springform pan with nonstick cooking spray. Cover the bottom of the pan with a parchment circle. Spray again and flour the pan, removing the excess. Set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
  • In the bowl of an electric mixer, using the paddle attachment, cream the butter and sugar on medium speed until light.
  • Add egg and extracts, and beat until well combined.
  • On low speed, add ½ the flour mixture, followed by the buttermilk, and ending with the remaining flour mixture. Mix until just combined.
  • Pour batter into prepared pan. Scatter cherries (and gently push in) cherries evenly over batter. Sprinkle top of cake with granulated sugar.
  • Bake for approximately 23-30 minutes, or until a small sharp knife inserted into the center of the cake comes out clean.
  • Cool cake in pan until barely warm. Release sides of springform pan, and gently flip cake out of pan onto a large plate. Remove parchment circle, and place a serving platter on top, flipping the cake so the correct side is up.
  • Dust with confectioner’s sugar if desired. Serve with ice cream or whipped cream.


Makes 1 9-inch round cake