This fast and easy Cherry Cake is deliciously moist, made with almond and bursting with fresh cherries. You can serve it as it is or with a dollop of whipped cream. If you want to go nuts then serve with cream cheese frosting.
This cherry cake is spongy and so light in texture. The essence of vanilla and almond fill the cake with a fresh aroma. In the cake I am using almond meal if you don't like the almond texture you can definitely replace it with app-purpose flour. But I would recommend you to use almond meal.
When we use fresh fruits in a cake they can sink in the bottom. To avoid this situation I always coat them with flour first and then add it in the cake batter. Never directly add your fresh fruits in the cake mix. I am using 5-6 cherries to decorate the top but its completely optional, you can add all the cherries in the cake mix.
Frosting for this cake is optional. If you have ice cream at home you can serve your cake with it. But if you don't have here I have a cheat way. In 100gm of cheese spread(I am using Britannia cheese spread) add 3 tbsp of icing sugar. Spread the icing over the cake and then add 3-4 whole cherries to decorate the cake.
130g (1 cup) all-purpose flour
55g (1/4 cup) soft butter
65g (1/4 cup) oil
50g (1/2) cup grounded almond
1.5 tsp baking powder
2 large eggs
150g (3/4 cup) granulated sugar
1 tsp vanilla essence
1/4 tsp almond essence
80 ml (1/3 cup) milk
150g fresh cherries
Prepare an 8'' or 9'' cake pan for baking.
Rinse, dry, and pit all the cherries. Cut 4-5 cherries in half and set them aside. Cut rest of the cherries into quarters.
In a large bowl mix flour, almond meal, baking powder and salt. Set this aside.
In a separate bowl mix oil, butter and sugar together. Whisk for 2-3 min until it becomes light and fluffy.
Mix in vanilla essence, almond essence and milk in the creamed sugar mix very gently.
Now fold dry ingredients slowly in the mix. Fold in cherries.
Preheat your oven at 180C for 10 min. Bake the buns for 25-30 min.