The Most Delicious Cherry Cake

The most delicious cherry cake with the addition of almond flour and melted butter it takes the crown for the best cherry cake! My recipe includes both stovetop and oven instructions. 

A Stove-top Cherry Cake

I am not a fan of baking cakes on a stovetop. But when I get that mood to have cake, all the troublesome steps becomes excitement and pleasurable. There is nothing better mood lifter than a sight of a perfectly baked cake from your own oven-less kitchen. 

This cherry cake was just a reason to finish off the cherry stock. I love my fruits as is and try to have it in its fresh form as much as possible unless they are not good on its own like the quince. After having loads of cherries in overnight oats and fruit salads, I wanted to make something out of it because I own a food blog. 😈

A Stove-top Cherry Cake

I tend to go for the simplest cake because baking on stovetop itself is time-consuming and making a fancy one is out of the question. I did not have to do a lot of scouring the internet as I straight went into Joy of Baking's site and searched Cherry and landed on this recipe that I halved. Healthy eating is good, indulging in a homemade rich moist cake is better. Agree? This cake is rich in melted butter and almond flour so the so-called eggless and butterless and flourless cakes can wait for another day!

Update: I made this cake again for Iftar on 2nd June 2017 after a year and a half! Used a loaf pan this time.  

Made again using oven in Abu Dhabi kitchen on July 4th 2020. Updated the recipe instructions.

A Stove-top Cherry Cake
(look how well the cherries are distributed on the slice! Glad they did not sink as feared)

After watching the endless stream of food pics on my social media feeds, I tell him, 'I need an oven. period.' and in just a couple of days, I change my mind. (see, two minds!)  Contemplating if I need to get or not because if I do, then I am doomed. I would make all sorts of bakes and roasts, and what not and end up eating too much which in turn can be detrimental, right? Anyways, I will think about it.

A Stove-top Cherry Cake

Do you know how to pit cherries? I followed the same method to pit stone fruits to pit cherries, but this video will give you the perfect way to pit cherries faster. The first method shown was the way I did, as it was just a handful of cherries.

Stove-top baking can be tricky but once you know your burner's mind then it is easier to have control. I had burnt muffins when I thought I can increase the flame and make it faster. So be aware of the flame strength, keep the cooker on top of a flat pan which will help distribute the heat evenly. Keep a watch on the nozzle of regulator holder, if you see droplets of water popping out, then it is time for you to check the cake.

The taste is exactly the same but look at how different the images are. LOL. I can't believe I showcased this old picture to the world with the same enthusiasm I have now. How innocent! 
A Stove-top Cherry Cake

The mini loaf pan is a hero for my portion controlling phase. Adapted from Joy of Baking

The Most Delicious Cherry Cake  

Yields: Servings for two (ok, room for one more) that's all.

1 cup = 250ml 
Measured the ingredients by scoop and sweep method. 


First bowl:
1/2 cup all-purpose flour
1/4 cup almond flour (pluse and grind 3 tablespoons of whole almonds for the flour)
3/4 teaspoon baking powder
1/8 teaspoon salt

Second bowl:
1 egg
6 tablespoon sugar
1/4 teaspoon vanilla essence
1/4 cup melted butter
2 tablespoon milk
7 to 8 pitted and quartered cherries 
7 to 8 pitted and halved cherries for topping


Baking mode details:
  • Oven Bakers: Wire rack on level 2, preheat the oven to 200°C 
  • For stovetop: Place a flat pan on medium flame and keep the pressure cooker or any heavy-bottomed pot on this and cover with the lid - this is your preheating setup
  • Grease a 5x3 inch mini loaf pan with butter or line with baking paper
Prepare the cherry cake batter:
  1. In a small bowl, add the all-purpose flour, almond flour, baking powder and salt and whisk well
  2. Take another larger bowl and beat the egg and sugar using an electric whisk for about 3 to 5 minutes on medium to high speed until it gets creamy in texture 
  3. Whisk in the vanilla essence, melted butter And cooled, and milk
  4. Fold in the flour mixture in small batches 
  5. Fold in the quartered cherries 
  6. Transfer the batter into the prepared pan
Stove-Top Bakers:
  1. Place the batter filled pan inside the pressure cooker and close it without the regulator/weight and let it bake for 20 to 30 minutes
  2. Open the cooker after 20 to 30 minutes and check if the top wobbles or is firm to hold the cherries. This is to ensure the cherries don't sink. If you find it is not done at all, then bake for a few more mins and then place the halved cherries cut side down all over the top. 
  3. Close and let it bake for another 30 minutes 
  4. Test the cake's doneness by checking with a toothpick inserted into the middle of the cake comes out clean. 
  5. Remove from the pressure cooker and place it on a wire rack and let it cool for 5 to 10 mins before you remove the cake
  6. Slice and serve warm or room temperature 
Oven Bakers
  1. Bake for 15 minutes then remove from oven and arrange the halved cherries cut side down on the top of the cake. 
  2. Return the cake to the oven and bake for a further 20 to 35 minutes or until golden brown and a toothpick inserted into the cake comes out clean. You may cover with foil if it browns too quickly but still raw inside. 
  3. Remove from oven and place on a wire rack to cool slightly (about 10-15 minutes). 
  4. Serve warm or at room temperature with some Tea or black coffee
A Stove-top Cherry Cake

I know this post has become a photo heavy one! lol, but trust me I have spared you from more. These are the best of the lot.

A Stove-top Cherry Cake

I usually end with the note that no oven should not be a reason not to bake but honestly deep inside me I know it is a pain. :-) But no pain no gain right?


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