Cherry Butter Cake Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated April 06, 2021
20130704-wakeandbakecherrybuckle.JPG
Carrie Vasios

This buttery, fruit-filled cake is like a buckle without the streusel topping.

Recipe Details

Cherry Butter Cake Recipe

Active30 mins
Total60 mins
Makes1 cake

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  • 1 3/4 cups (about 8.75 ounces) all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, at room temperature
  • 3/4 cup sugar
  • 2 eggs
  • 1 tablespoon lemon zest from about 1 lemon
  • 1/2 cup milk
  • 1 cup pitted, halved cherries

Directions

  1. Butter pan and preheat oven to 350°F.

  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In the bowl of a stand mixer, beat together butter and sugar until creamy, about 4 minutes. Add eggs one at a time, beating until just combined. Beat in lemon zest.

  3. Add 1/2 dry ingredients to bowl and beat to combine. Beat in milk then remaining dry ingredients. Stir in cherries.

  4. Pour batter into prepared pan and bake until a cake tester inserted into the middle of the cake comes out clean and top is golden, 30-40 minutes. Let cool 15 minutes before turning out of pan.

Special equipment

stand mixer, 9- by 9-inch metal baking pan

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