Cherry Butter Cake Recipe

Ingredients:

200 g (1 cup) unsalted butter, softened

200 g (1 cup) sugar

4 large eggs

200 g (1 ½ cups) all-purpose flour

1 ½ tsp baking powder

1 tsp vanilla extract

2 tbsp milk

150–200 g candied cherries (or cherry pie filling / maraschino cherries, halved)

Instructions:

Preheat oven to 180°C (350°F). Grease and line a 20 cm (8-inch) round cake tin.

In a large bowl, cream the butter and sugar together until light and fluffy.

Add the eggs, one at a time, beating well after each. Stir in the vanilla.

Sift flour and baking powder together, then fold gently into the mixture. Add milk to loosen the batter if needed.

Pour half of the batter into the prepared tin. Add a layer of cherries, then top with the remaining batter. Place a few more cherries on top (they will sink a little as it bakes).

Bake for 40–50 minutes, until golden and a skewer inserted in the center comes out clean.

Let cool slightly before removing from the tin.

 Tips:

You can replace cherries with blueberries, raspberries, or even chocolate chips.

Dust with powdered sugar before serving for extra presentation.

Serve warm with whipped cream or vanilla ice cream.