Cherries and hazelnuts are a real culinary dream team - and because the nut cake is made so quickly, we like the recipe at least twice as much!
A wonderfully moist cherry cake with nuts - just made for a cozy coffee get-together! The recipe for the nut-cherry cake is also absolutely basic. So if you're looking for an easy, quick summer cake, you'll probably find it here 😉
About this recipe
The cake is based on my basic sponge mixture recipe. With the tips from this article, everything will go 100% smooth, even if you are still a baking novice. Everyone else will be easy to enjoy a cake that is mixed in a flash and always hits the spot. Although - or because - it is an unspectacular classic.
If you like, you can refine the recipe even further and make a cherry-nut cake with chocolate, for example (see variation tips).
Taste and Occasion
You will remember this cake because of its wonderfully moist structure, its fresh cherry taste - and the beautiful color grid from cherries and dough. As such, it is a great dish for a coffee get-together or a brunch.
Even if the nut cake with cherries tastes best at the moment, the recipe also works with preserved cherries from a jar. The result: a great combination of fruity, sweet fruit, and slightly tart, aromatic hazelnuts.
Our own, still young cherry tree in the garden unfortunately has some "problems" this year, to say the least. So we are relying on granny's cherries for the cherry-nut cake recipe. Or those from the jar. No matter whether you bake the cherry cake with fresh cherries or preserved cherries, the result is convincing either way.
How to make the Cherry Nut Cake
Let's get started with our cake then: preheat your oven to 350°F / 175°C degrees top and bottom heat. Grease a springform pan and dust with flour.
Now prepare the cherries. If you use fresh cherries, wash them and remove the seeds. If you use cherries from a jar, you need to drain them.
Now let's start with the dough: beat the soft butter with the sugar until foamy. Then stir in your eggs one after the other.
Mix flour with nuts and baking powder. Alternately stir in the milk or rum or juice. Add so much liquid until the dough falls off the spoon with a hard tear.
Now that the dough is done, dust the prepared cherries with some flour (see my tip why to do this). Carefully fold about one-third of the dough into the mixture. Put the dough into the form and smooth it down. Spread the rest of the cherries on top and press in lightly.
Bake the cake about 40-45. Cover after half an hour if necessary so that it does not get too dark.
Often times cherries in the cake sink down, which is what you want to prevent. In order to do this, first, dust the cherries with a little flour or roll them in it, they won't sink so easily to the bottom of the cake. I also only put part of the fruit under the dough, the rest goes on the dough.
Cherry Cake with Nuts
- 180 grams butter soft
- 150 grams sugar
- 4 eggs medium-sized
- 110 grams wheat flour
- 180 grams ground hazelnuts
- 2 teaspoons baking powder
- 3 tablespoons milk or rum or juice
- 350 grams cherries from the jar or fresh and pitted
- Preheat oven to 175 degrees top and bottom heat. Grease a springform pan and dust with flour. Drain cherries or remove seeds from fresh cherries.
- Beat the soft butter with the sugar until foamy. Stir in the eggs one by one. Mix flour with nuts and baking powder. Alternately stir in the milk or rum or juice. Add so much liquid until the dough falls off the spoon with a hard tear.
- Dust the prepared cherries with some flour. Carefully fold about one-third of the dough into the mixture. Put the dough into the form and smooth it down. Spread the rest of the cherries on top and press in lightly.
- Bake the cake about 40-45. Cover after half an hour if necessary so that it does not get too dark.
As always, you can experiment with different variations, here are two that I have tried:
- More Chocolate Sprinkles: this is a great option, as chocolate always works, 🙂 I would fold in 80 to 100 grams and slightly reduce the amount of sugar.
- Gluten-free version. I have also baked the cherry cake without flour. When you try this variation, just be aware that the cake becomes even moister and possibly a bit more unstable. I achieved the best results with a reduced amount of butter to 160g.
I personally find each and every one of our cherry cake recipes delicious anyway 😉 . Be it the cherry cake with crumbles, the chocolaty sheet cake or the pudding crumble cake with cherries.
What is your favorite alternative? I look forward to your comments! And now have fun with my latest cherry cake recipe, easy and fast!
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