Fresh Cherry Cake

Fresh Cherry Cake

This cherry cake is the perfect summer dessert. It is full of fresh cherries and not too sweet. I love to serve it warm from the oven, but even at room temp, it is a crowd pleaser.

The cake is great, just as it is, but can also be dressed up with a scoop of ice cream, whipped cream or a drizzle of melted chocolate.

While fresh cherries are in season, I try to use them in as many dishes as I can. I also pit and freeze some to enjoy later. I used fresh, pitted cherries, but you could use frozen, if you prefer.

The recipe calls for biscuit mix- like Bisquick. You can use store bought, or even make your own. I included a recipe for homemade biscuit mix at the bottom of this post.

So here is the recipe. Enjoy!!

Fresh Cherry Cake

2 c. biscuit mix*

1/2 c. sugar

1/3 c. milk

2 T. oil

1 egg

1½ c. pitted cherries- sweet or sour


Preheat oven to 350. Grease and flour a 9×9-inch pan. Beat all ingredients together, except cherries, for about 30 seconds. Fold in cherries and pour into prepared pan. Bake for about 35 minutes. Cake should be golden brown on top and test clean with a toothpick. Serve warm, if you can.

*You can use Bisquick or Jiffy Mix, or use homemade. Recipe follows.


Pastry Mix/ Biscuit Mix

8 cups sifted, all-purpose flour

1 c. powdered milk

1 c. powdered buttermilk

¼ c. baking powder

1 T. salt

2 c. shortening**

Sift dry ingredients together 3 times. Cut in shortening to resemble cornmeal. Keep in an airtight container.  Store in a cool dry place and use within six months.

**You can use coconut oil, if you prefer. If you do, chill coconut oil before making the mix, and store mix in fridge.


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