There is something timeless about a Viennese cherry cake — a buttery, vanilla-scented crumb studded with jewel-like cherries that turn jammy in the oven. This version is wonderfully simple: one bowl, frozen cherries straight from the freezer, and a scattering of almond flakes for crunch. Serve it warm with coffee, just like the classic Cherry Clafoutis or our Microwave Pancho Cake with Pineapple when you need dessert fast — and if pancakes are more your morning mood, the Fluffy Kefir Pancakes are a must. For more cherry baking inspiration, browse the cake recipes at Allrecipes.
Ingredients
- 200 g (1 2/3 cups) flour
- 4 eggs
- 150 g (2/3 cup) butter, softened
- 120 g (1/2 cup) sugar
- 1 tsp baking powder
- 1 tsp vanilla sugar
- 200 g (7 oz) frozen cherries
- Almond flakes, optional
Instructions
- Beat the softened butter with the sugar until creamy.
- Add the eggs one at a time while beating, then fold in the flour mixed with the baking powder and vanilla sugar.
- Line a cake pan with parchment, spread in the batter, top with the frozen cherries, and sprinkle with almond flakes.
- Bake at 180 C (350 F) for 25-30 minutes, until a toothpick comes out clean.
Tips
- Use the cherries straight from frozen — thawing them first makes the batter soggy and streaks it pink.
- Toss the frozen cherries in a spoonful of flour before folding them in; it helps keep them suspended instead of sinking to the bottom.
- Start checking at 25 minutes — ovens vary, and Serious Eats has great guidance on testing cakes for doneness.
Nutrition: per 100 g: 161 kcal, protein 1 g, fat 5 g, carbs 25 g