Cherry Cake

Cherry Cake

Perfectly moist cake with cherries and an almond flavor. Quick and easy to make. Unfortunately easy to eat too! However if baked with the Oberkulmer spelt flour, the guilt feeling is barely there.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 1 stick butter
  • 1/2 cup unrefined cane sugar
  • 2 large eggs
  • freshly grated lemon zest from 1 lemon
  • lemon juice from 1/2 lemon
  • 130 g Oberkulmer Spelt Flour type 650
  • 30 g ground almonds
  • 1 tsp baking powder
  • 300 g pitted cherries
  • 1 tsp bertram


  • All ingredients should be at room temperature. Cherries should be pitted.
    Place butter and sugar in a stand mixer bowl. Use the Flex Edge Beater. If you don't have one Whisk will do as well. Turn the machine on to to a high speed to combine butter and sugar. Few minutes of beating will create a light and puffy mixture. Continue to beat and add eggs one by one. Add fresh lemon zest and lemon juice. In a separate bowl combine the dry ingredients: flour, baking powder, ground almonds and bertram. Add the dry ingredients to the batter, mixing it with spatula or the mixer Whisk but on slow speed. Just enough to incorporate flour to the batter. Add pitted cherries.
    Line the 9 inch cake pan with the parchment paper. Transfer the batter to the pan. Bake in a 360 degree F for about 40-45 minutes. The cake is ready when inserted skewer comes out dry.
    Cool off and enjoy.
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