An irresistibly simple cherry torte dotted with sweet cherries and raspberries. This tender, buttery cake is a breeze to make and can easily be adapted to feature your favorite Summer fruit.
A good reason to bake a cake: we sold our house! I think that calls for cake. I was a ball of stress for weeks, but thankfully, we were fortunate enough to receive (and accept) a great offer just two days after putting our house on the market. I didn’t want to jinx anything until we officially closed, but now that we’re in the clear… it’s time for cake!
See also, we’re about to move across the country with a nine month old and a dog, so we’re very much in stress baking territory, and that cake needs to be simple.
Enter this sweet cherry torte, an altogether wonderfully delicious and easy cake packed with early-Summer cherries and sweet raspberries, that will likely take you longer to collect the ingredients for than to actually prepare.
This lovely cherry torte is barely adapted from Marian Burros’ famous plum torte, a New York Times cooking section stalwart. I can’t take too much credit – all I did was swap out the fruit, cherries and raspberries for the tiny Italian plums – but I can vouch for its charms.
It’s a thin cake, only about an inch thick, with plump, juicy, sweet cherries and dimply raspberries nestled beneath a golden, barely crunchy top and wonderfully tender crumb. It’s buttery, with hints of vanilla and cinnamon, and bursting with summer-y flavor.
The batter comes together quickly with simple ingredients – a nearly foolproof method of whisking together the dry ingredients, creaming the butter and sugar, adding a couple of eggs and vanilla, then mixing it all together.
The results are a seemingly impossibly thick batter, that can’t possibly yield to the fruit layered on top and sprinkled with a good bit of cinnamon sugar – but yield it does. The cherries and raspberries sink into the cake as it bakes, becoming jammy little pockets of goodness within the otherwise sweet and subtle crumb.
Here in Washington, cherries reign supreme, and I wanted to pay homage to our lovely home for the last almost-three years. We’re really going to miss it. Of course, this sweet torte is equally well suited to adapting with your favorite fruit – any variety of fresh berries, or peaches, apricots, and of course, as per the original, plums. Happy baking!
We hit the road this week, and I hope to continue posting while we travel and house hunt in Virginia over the next month or two. Thank you for following along, I appreciate you so much!!Print