A wonderfully moist cherry nut cake - just made for a cozy coffee get-together! The recipe for the nut cherry cake is also an absolute basic. So if you're looking for an easy, quick cake, you probably find it here 😉.
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Taste and Occasion
Cherries and hazelnuts are a true culinary dream team - and because this cherry nut cake is made so quickly, we like the recipe twice! Even if the cherry cake with nuts tastes best with fresh ones, the recipe basically also works with preserved cherries from the jar. The result: a great combination of pleasant, sweet fruit and slightly tart, aromatic hazelnuts.
Ingredients
The base of the cherry cake with nuts is my basic cake batter recipe. With the tips from this post, everything will work smoothly, even if you are still a baking novice. Everyone else will be happy about an easy cake that always hits the spot. Although - or because - it is an unspectacular classic. If you like, you can refine the recipe further and, for example, make a cherry-nut cake with chocolate out of it.
Our own, still young, cherry tree in the garden, unfortunately, had some "troubles" some years. So we rely on grandma's cherries for the cherry nut cake recipe. Or those from the jar. Whether you bake the cherry cake with nuts with fresh cherries or preserved ones, the result is convincing either way.
How to make the Cherry Cake with Nuts
Let's get started with this cherry nut cake: Firstly, preheat the oven to 350°F/175°C, grease a springform pan, and dust with flour. Drain the cherries or pit them if they are fresh.
Now, beat the soft butter with the sugar until fluffy, and beat in eggs one at a time until well blended. Mix flour with nuts and baking powder and stir alternately with the milk, rum, or juice. Add enough liquid until the dough falls from the spoon with difficulty tearing. Then, it's time to dust the prepared cherries with some flour. Gently fold about a third into the dough. Pour the dough into the pan and smooth it out. After this, spread the remaining cherries on top and press in lightly.
In the end, bake the cake for about 40-45 minutes. Cover after half an hour if necessary, so it does not get too dark.
Top Tip
Do you still have questions about the recipe? Maybe I can answer the most important and common ones in the following.
If you dust the cherries with a bit of flour first or roll them in it, they won't fall so quickly to the bottom of the pie. I only fold some of the fruit into the dough. The rest goes on top.
Definitely - chocolate is always fine! I would fold in 80 to 100 grams and slightly reduce the sugar amount.
Works, but then the cake becomes even moister and possibly more unstable. The amount of butter can then be reduced to 160g.
Recipe Card
Cherry Nut Cake
Equipment
- 1 springform pan (10 in / 26 cm)
Ingredients
- 180 grams (⅘ cup) butter, soft
- 150 grams (⅘ cup) sugar
- 4 eggs, medium
- 110 grams (1 cup) all-purpose flour
- 180 grams (1 ⅔ cups) ground hazelnuts
- 2 teaspoons baking powder
- 3 tablespoons milk, or rum or juice
- 350 grams (2 ½ cups) cherries, from a jar or fresh and pitted
Instructions
- Preheat oven to 350°F/175°C. Grease a springform pan and dust with flour. Drain the cherries or pit them if they are fresh.
- Beat the soft butter with the sugar until fluffy. Beat in eggs one at a time until well blended. Mix flour with nuts and baking powder. Stir in alternately with the milk or rum, or juice. Add enough liquid until the dough falls from the spoon with difficulty tearing.
- Dust the prepared cherries with a bit of flour. Gently fold about a third into the dough. Pour dough into the pan and smooth it out. Spread remaining cherries on top and press in lightly.
- Bake cake for about 40-45 minutes. Cover after half an hour if necessary, so it does not get too dark.
Ingredient substitutions
Variations
Personally, I think that every single one of our cherry pie recipes is delicious anyway 😉 . Be it the cherry crumble cake or the chocolate cherry sheet cake. What is your favorite alternative? I look forward to your comments! And now have fun with my latest cherry recipe, easy and quick!
About Kathrin & Jan
It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!
Kathrin & Jan
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