Kirsebærkage - Danish Cherry Cake

This kirsebærkage aka Danish cherry cake is baked with fresh cherries. It is easy to make and even easier to eat, with a tender crumb and golden top.

Last month we spent a week in France reveling in the fabulous fresh produce, shopping and cooking and eating extremely well in our little cottage with a sea view.

The very first day, before we even checked in to the Airbnb, we stopped at a supermarket to pick up dinner supplies and came across a great sale on cherries. Only 4 euros a kilo! So about $2 a pound. Now, I know that’s not super cheap in the States where during the summer, cherries can get as low at $1 a pound but on the island of Jersey, we aren’t so lucky.

Anyhoo, all to say, we bought cherries and then before we headed home, we bought even more to take back. 

We’ve got builders in right now, working on an extension to the house so I baked this cake to share with them. Went down a treat!  

Kirsebærkage - Danish Cherry Cake

This recipe is adapted from one on BenedictesMad. She says it’s so easy, even her six-year-old can make it if she preps the ingredients.

Ingredients

8 oz or 225g fresh cherries

3 eggs 

1 1/2 cup or 150g sugar (I used golden caster)

1 1/2 teaspoons vanilla extract

½ cup or 113g butter, softened, plus extra for the pan

1 ¼ cups or 156g flour, plus extra for the pan

½ teaspoon baking powder

2 pinches fine sea salt

For topping:

1 tablespoon sugar

Method

First, the hard job. Pit the cherries. Even if you have a cherry pitter, this is a messy job so protect your clothes and work surfaces. We are still in a relative construction zone, cooking in a makeshift kitchen and I couldn’t find mine so I just cut the cherries in half around the pit and removed the pits by prying them out. 

If you pitted yours whole, cut the cherries into halves.

Preheat your oven to 350°F or 180°C. Butter and flour a round baking pan about 9 inches or 23cm in diameter. 

With electric beaters or in the bowl of your stand mixer, beat the eggs, sugar and vanilla until light and aerated. 

Add the softened butter and beat again. The batter will look a bit curd-ly but don’t worry. It will turn into a lovely, creamy batter once the flour is added.

Sift in the flour, baking powder and salt.

 Beat again briefly.

Spoon the batter into your prepared pan. Distribute the cherry pieces over the batter. I put them round side up because I thought that would be prettier. If you can’t be bothered, don’t. Taste will be the same! 

Sprinkle with the extra sugar for topping

Bake in your preheated oven for approximately 35-40 minutes or until a wooden skewer comes out clean. The aroma while it bakes it ah-mazing! It brought my husband through to ask how the cake was going. 

Turning it out onto a wire rack and leave to cool before cutting into wedges to serve. 

This cake is often served with whipped cream or a scoop of ice cream. We enjoyed it just as it was. 

Enjoy! 

It’s Sunday FunDay and today we are sharing cakes from around the world in celebration of International Cake Day tomorrow. Many thanks to our host Camilla of Culinary Cam. Check out the links below. 

• Apple Pola from Mildly Indian
• Carlota de Limon from A Day in the Life on the Farm
• Kirsebærkage - Danish Cherry Cake from Food Lust People Love
• Kyiv Cake from A Messy Kitchen
• Madeira Cake from Sneha's Recipe
• Persian Love Cake from Mayuri's Jikoni
• Taiwanese Castella Cake from Karen's Kitchen Stories

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join. 

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