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This cherry fritter cake is packed full of summer flavor. Fresh cherry filling is sandwiched in between moist cake and topped with a vanilla bean glaze. You’re going to go crazy for this cake!
Hi MBA readers! I’m Brandy from the blog Nutmeg Nanny and today I’m bringing you CAKE! Seriously, who doesn’t love cake? I don’t make a lot of cake because when I do I end up standing in the kitchen, fork in hand, eating it straight from the dish. My husband (Art) will walk into the kitchen and be all “um, babe? Are you eating that cake straight out of the dish?” YES I AM! STOP JUDGING ME!
But, if you’re a civilized person this cake is pretty good when served on a plate. Since I made sure to put on a glaze it’s perfectly sweet but I don’t think a dollop of whipped cream would hurt.
Now that you know I have mad love for cake I should also let you know that I LOVE me some fritter cake. A few years ago I made a blueberry fritter cake and this summer I plan on frittering all. my. cakes. I’m not sure frittering is really a word but it 100% works in this situation.
Plus it’s just really fun to say the word fritter and even more fun to say the word frittering.
The funny thing is when I was a kid I hated all things cherry. I didn’t like cherry pie, hated cherries on top of cheesecake and wanted nothing to do with cherry cakes. Luckily I’m an adult now and know that cherries are freaking amazing and they should be included in ERRRRRRYTHING!
I think the glaze is key on this cherry fritter cake because all cakes should either have frosting or glaze. If not they are just weird cake like muffin squares and that is sad. I LOVE using vanilla bean paste but vanilla extract will work well too. But, the paste is big time vanilla flavor and you get all those cute vanilla bean specks.
I used frozen pitted cherries in this cherry fritter cake because I find them to be the easiest and most cost affective. They are already pitted (the worst and messiest chore ever) and all that is involved is opening the bag and using them. However, just because they are pitted it’s always wise to double check a pit didn’t get into the bag because there is literally nothing worse than biting down on a pit. OUCH! (Looking for another way to use frozen cherries? Try my frozen cherry crisp!)
Also, when you’re cooking your cherry filling mixture make sure to break it up a little. I left the cherries in large chunks but made sure to not keep them totally whole. I wanted a nice distribution of cherries so each bite is delicious and cherry filled.
For more delicious cherry recipes, be sure to check out these delightful recipes here on My Baking Addiction:
- Cherry Cheesecake Cupcakes
- Chocolate Cherry Sandwich Cookies
- No Bake Cherry Cheesecake
- Cherry Cheesecake Cookies
Cherry Fritter Cake
Ingredients
For the filling:
- 12 ounces frozen pitted bing cherries
- ⅓ cup dark brown sugar
- ½ cup water
- 2 tablespoons corn starch
For the cake:
- ⅓ cup dark brown sugar
- 3 tablespoons unsalted butter
- 3 tablespoons applesauce
- 1 large egg
- ½ teaspoon almond extract
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup plain Greek yogurt
- ⅓ cup sliced almonds
For the glaze:
- ¾ cup powdered sugar
- 2-3 tablespoons whole milk
- ½ teaspoon vanilla bean paste
Instructions
For the filling:
- In a medium skillet add all ingredients and set over medium heat. While it’s cooking break some of the cherries in half to create a jam like consistency. Cook for about 10 minutes until the mixture is thick and bubbly.
- Remove from the heat and set aside. Note: you want the mixture to look like pie filling.
For the cake:
- Preheat your oven to 350 degrees and spray an 8x8 dish with non-stick cooking spray, set aside.
- In the bowl of your electric mixer add brown sugar and butter. Mix together until creamed - about 3 minutes.
- Add in applesauce, egg and almond extract. Mix until combined.
- In a medium sized bowl whisk together flour, baking soda, baking powder and kosher salt.
- Add dry ingredients to the mixer alternating with the yogurt until fully combined.
- Spread half the dough in the bottom of your prepared baking dish, top with cherry mixture and then top with remaining batter. You will have to carefully spread the batter over the top. It's ok if it doesn't cover it 100% but try to cover the best you can.
- Sprinkle the top with almonds.
- Bake for about 35-40 minutes until the cake is fully cooked and lightly browned on the top.
- Remove from the oven, add to cooling rack and pour glaze over the top. Let cool so the glaze hardens and the fruit is set.
For the glaze:
- Right before the cake is about to come out of the oven in a small bowl whisk together all ingredients until smooth. If the mixture is too thick add a little milk to thin it out. If it's too thin add more powdered sugar.
Since there is almond extract and almonds in the cake could I use almond meal for half the flour? I love the texture almond meal/flour gives baked goods.
Could I use sour cream instead of yogurt?
Hi, Tara! I haven’t tried sour cream instead of yogurt, but I’m thinking it should turn out just fine. I hope you like it!
Can I use fresh cherries for this cake? Should I half them? Thanks.
Hi, Nikki! I haven’t tried fresh cherries in this recipe, but I think they’d be just fine. You can halve them if you like…your preference! I hope you enjoy the cake.