Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 4 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh cherries, pitted and halved
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan with butter or cooking spray.
2. In a large mixing bowl, cream together the butter, vegetable oil, and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
6. Fold in the cherries gently.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Transfer the cake to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 18g
Saturated Fat: 7g
Cholesterol: 95mg
Sodium: 270mg
Carbohydrates: 60g
Fiber: 1g
Sugar: 38g
Protein: 6g
Substitutions for ingredients:
- You can use frozen cherries instead of fresh ones.
- You can use almond extract instead of vanilla extract.
Variations:
- You can add chopped nuts, such as almonds or pecans, to the batter.
- You can sprinkle the top of the cake with powdered sugar or drizzle it with a glaze made of powdered sugar and lemon juice.
Tips and tricks:
- Make sure to pit the cherries before adding them to the batter.
- Don't overmix the batter, or the cake will be tough.
- If the cake starts to brown too quickly, cover it with foil.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Top the cake with whipped cream and fresh cherries.
Garnishes:
- Fresh cherries
- Whipped cream
- Powdered sugar
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of milk in the recipe.
Food safety advice:
- Make sure to wash the cherries thoroughly before using them in the recipe.
- Store the cake in an airtight container to prevent it from drying out.
Food history:
- Brazilian cherry cake is a popular dessert in Brazil, where cherries are grown in abundance.
Flavor profiles:
- Sweet
- Tart
- Fruity
Serving suggestions:
- Serve the cake as a dessert or a sweet snack.
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Region: Brazilian