You know what I’ve never had? I’ve never, ever, had the problem of having to use up too many cherries. Pits cannot stop me, when cherries are in season, I become like a cherry pitting machine. The one time, I decided to not eat all the cherries without anything else, I baked this easy homemade cherry cake with a mascarpone and yogurt frosting. And let me tell you, it’s almost as good as cherries on their own.
Okay, who am I kidding, it’s pretty great. But it’s a dessert. And it’s so easy to modify. I was thinking if you’re not eager to bake right now, you can just use cookies or graham crackers for the layers – like you would for the cheesecake.
I decided to make the cherry cake a bit more nutritious, so I used oats and nuts.
Now I need to figure out how to convince my blood sugar to stay within a normal range while eating cherries or the cake. It just doesn’t want to listen. Wait until I start eating watermelons…
I hope you enjoy this homemade cherry cake when you do make it! I forgot to mention, cherries are now almost out, but if you have some frozen and pitted – you can use them in the cake too. Just make sure to thaw them before. And also you can use the sour ones as well. Okay, I’m leaving you with the recipe:
Easy Homemade Cherry Cake
This homemade cherry cake recipe is very easy to put together and is baked with wholesome ingredients. It's the perfect dessert when cherries are in season!
Ingredients
Base
- 3 eggs
- 1 cup 2 tbsp oats
- 4 tbsp muscovado sugar (or coconut sugar)
- 2 tbsp yogurt
- 2 tbsp butter
- 1/4 cup shredded coconut
- 1/3 cup pecans, chopped
- 1 tsp cinnamon
- 1 tsp vanilla
- ½ tsp baking soda
Frosting
- 2/3 cup yogurt
- 4oz/120g Mascarpone
- 1 1/2 tsp honey or maple syrup (or to taste)
Additionally
- 1/2-1 cup cherries, pitted and preferably in halves
Instructions
- Blend pecans with oats, cinnamon, sugar and vanilla to great the flour for the base.
- Mix yogurt with baking soda until fluffy. Add in the eggs and melted butter. Then the dry ingredients.
- Spread in a small cake pan, lined with parchment paper. Bake for 20-25 mins at 350F/180C or until golden and a toothpick comes out clean.
- While the base is baking mix the yogurt, mascarpone and honey or maple syrup to create the frosting. It should be creamy and fluffy without lumps. Taste test and add sweetener if needed (keep in mind that base and cherries are sweet too).
- Once baked, let the cake cool and cut lengthwise through the middle to create 2 layers.
- Spread yogurt mascarpone mix over first layer, then pitted cut cherries.
- Then the second layer and you're done put in the fridge for at least 3 hours or best overnight.
- Enjoy!
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 295Total Fat 21gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 9gCholesterol 132mgSodium 290mgCarbohydrates 21gFiber 2gSugar 18gProtein 7g