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.
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp kosher salt
1/2 cup (1 stick) unsalted butter, at room-temperature
1 cup + 1 Tbsp organic cane sugar, divided
2 tsp pure vanilla extract
2 large eggs
12–15 cherries, pitted
small handful of raspberries (about half a pint)
1 tsp ground cinnamon
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a stand up mixer fitted with the paddle attachment, beat together the butter and 1 cup sugar on medium speed until light and fluffy, about 2-3 minutes. Mix in the vanilla.
Add the eggs, one at a time, and mix on medium speed until well-combined, scraping down the sides of the bowl as needed. Add the flour mixture, and mix until just combined.
Pour the batter into your prepared cake pan (it will be very thick). Carefully and methodically use a spatula to smooth the batter into an even layer from edge to edge.
Place the cherries and raspberries on top, pressing gently into the batter. Sprinkle with the remaining 1 Tbsp sugar and the cinnamon.
Bake for 45-55 minutes, until the cake is golden brown and a cake tester inserted into the center of the cake comes out clean (it may have cherry juice!). Remove from the oven and let cool for 15 minutes on a baking rack before removing the sides of the pan. Let come to room-temperature before slicing and serving.
Serve with a dusting of confectioners sugar and fresh cherries. Enjoy!
¹ This torte can be baked in an 8, 9, or 10-inch pan. Simply adjust the baking time accordingly.
Barely adapted from Marian Burros’ Original Plum Torte via the New York Times.
Keywords: cake, cherry, raspberry, torte