You don’t need to wait until the very short cherry season arrives, just check the frozen fruit section in your local grocery store and there you will find perfect cherries frozen at their peak of freshness. Best of all, they are already pitted and ready to use which makes this cherry walnut cake a breeze to make. The cake comes together in a short time, but because it’s dense and chock full of dark sweet cherries and toasted walnuts, it takes a little longer to cook than a quick cake or bread. Dust the cooled cake with confectioners’ sugar. A delicious cake for dessert with a generous scoop of ice cream or for brunch or afternoon tea.
Cherry Walnut Cake
2 eggs, lightly whisked
1 cup sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped toasted walnuts
12 ounce package frozen cherries, halved or
2 cups fresh cherries, stemmed, pitted and halved
Preheat oven to 350°F. Butter a 9-inch round springform cake pan and line the bottom with a round of parchment paper.
In a large mixing bowl, combine eggs, sugar and vanilla and beat until light, lemon-colored and slightly thickened. Combine flour, baking powder and salt in a medium bowl and stir in walnuts. Fold the flour/nut mixture into the egg mixture, then fold in the cherries.
Pour the batter in prepared springform pan, smooth top and bake for about 1 hour and 20 minutes, or until a thin skewer comes out clean and top is golden. Remove from oven and let rest 10 minutes on a wire cooling rack. Take a thin knife and run around edges. Remove springform sides and cool. Dust with confectioners’ sugar, if desired. Serves 8.
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