cherries

A mix of cherries and berries are baked into this soft, tender, and very moist cake. Cream cheese is swirled into the batter, adding tanginess and extra creaminess to the springy and lightly sweetened cake. No mixer is needed for this easy cake batter, which is as simple as making muffins. A mix of fresh or frozen fruit can be used, perfect for using up what’s seasonal or what you have on hand.

Cream Cheese-Swirled Cherry and Mixed Berries Cake

all-purpose flour

granulated sugar + 1 tablespoon for mixing with cream cheese

baking powder

cinnamon

nutmeg

salt,

buttermilk

sour cream (thick, full-fat Greek yogurt may be substituted)

vanilla extract

cream cheese, softened (light is okay)

sugar,

Preheat oven to 350F. Line an 8-inch square...

Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.

In a large bowl, whisk together 1 cup...

In a large bowl, whisk together 1 cup flour, 3/4 cup sugar, baking powder, cinnamon, nutmeg, optional salt; set aside.

In a separate small bowl, whisk together the...

In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).

Add the wet mixture to the dry, mixing...

Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don’t overmix or try to stir them smooth; set aside.

In a small bowl, toss the fruit with...

In a small bowl, toss the fruit with 1 tablespoon flour. The flour helps to prevent the fruit from sinking while baking.

Gently and briefly fold the fruit into batter....

Gently and briefly fold the fruit into batter. I used a frozen fruit blend with cherries, blueberries, blackberries, and raspberries. If using frozen, add the fruit frozen and do not thaw because frozen fruit runs and bleeds less than if  thawed. If using fresh fruit, baking time will be significantly (possibly drastically) less because the fruit is much warmer and won’t chill down the batter overall, nor will it release any where near the water into the batter that frozen fruit does.

Turn batter out into prepared pan; set aside.

In a small bowl, whisk together the cream...

In a small bowl, whisk together the cream cheese with 1 tablespoon sugar until smooth.

Dollop the cream cheese mixture haphazardly over the...

Dollop the cream cheese mixture haphazardly over the cake batter. With a toothpick, gently and lightly swirl the cream cheese. I don’t do much swirling because I like to see bigger, noticeable patches of cream cheese rather than thin streaks in my cake; personal preference.

Bake until done. I hesitate to give a...

Bake until done. I hesitate to give a baking range because you must watch your cake, not the clock. Bake until center is slightly domed and set, golden and rosy in color, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. I estimate 50 to 55 minutes is a good range if using frozen fruit. At any time your cake is beginning to look a bit too golden brown before you suspect the center will set up, tent it with a sheet of foil laid across the top. I baked for 52 minutes total, and at the 45 minute mark, I tented with foil. Baking times will range dramatically based on if baking with fresh or frozen berries; ranging from 30 to 60 minutes depending on the temperature of the berries going into the batter and how much water they release.

Place pan on a wire rack and allow...

Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing and serving. Optionally, dust with confectioners’ sugar or a simple glaze. This vanilla cream cheese glaze, this buttery vanilla glaze, this browned butter glaze, or this lemon glaze are all excellent, quick, and easy options.

Cake will keep airtight at room temperature for...

Cake will keep airtight at room temperature for up to 5 days.

Make and share this Tart Cherry Yogurt Cake recipe from Food.com.

Tart Cherry Yogurt Cake

eggs

yogurt

sugar

vegetable oil

vanilla sugar (vanillina)

icing sugar,

Defrost cherries if using frozen.  Drain the cherries in a strainer, discarding the liquid.

Preheat oven to 375&deg;F  Line a 9 x 13 pan with parchment paper, letting it hand over the sides (easier to remove the cake from the pan).

In a bowl, add the flour and baking powder, stirring to assure it's evenly incorporated.

Place cherries in their own bowl and add 2 tbsps. of flour, then shake them to evenly coat with the flour.

In a separate bowl beat the eggs, sugar and vanilla sugar, then add the yogurt and oil mixing well.

Gradually add the flour mixture until completely blended.

Fold in the cherries gently as evenly as possible without overworking the cake.  Pour gently into prepared baking pan.

Bake for 30 to 40 minutes or until a toothpaste inserted in the center comes out clean and it has a nice golden colour.

Cool on rack.  Remove cake from pan then dust with icing sugar.

Something as pretty, pink, and irresistibly fizzy as the Shirley Temple turns any occasion into a celebration. It makes the perfect holiday beverage for every age and walk of life; plus, the extra cherries make things even merrier!

Shirley Temple Recipe

(12 ounce) bottle Grenadine

(2 Liter) bottle lemon-lime soda

Maraschino cherries (for garnish, optional)

Pour 1 ounce Grenadine over ice in a glass. Top with 8 ounces lemon-lime soda. Garnish with maraschino cherries if desired.

https://content.jwplatform.com/videos/1gf0BJde.mp4

Shirley Temple Recipe-Culinary Hill

This recipe comes from the 10-12 Dec 2004 issue of the USA Weekend newspaper. It's a great tasting fruit bar, but you do need to watch out for any stray cherry pit.

Apricot Cherry Bars

old fashioned oats

brown sugar

salt

unsalted butter, melted

coconut

almonds

cherries (about 10 oz)

apricots,

sweetened condensed milk

Move a rack to a lower-middle position in the oven &amp; preheat to 325 degrees F.

Spray a 13&quot;x9&quot; glass baking dish with vegetable cooking spray, &amp; set aside.

In a medium bowl, mix the flour, oats, brown sugar &amp; salt.

Stir in the butter with a fork until well mixed &amp; clumps have formed.

Spread 1 1/2 packed cups of this mixture over the bottom of the baking dish, pressing to form a thin crust.

Mix the coconut, almonds, cherries, apricots &amp; milk in a large bowl, blending well.

Pour this filling over the crust, distributing evenly &amp; pressing it down.

Sprinkle the remaining oat mixture over the dried fruit filling.

Bake about 30 minutes, until lightly golden, then cool to room temperature on a wire rack.

Can be stored, covered, at room temperature up to 2 days.

When ready to serve, cut into 1 1/2&quot; squares.

Wow, are these ever delicious!!  I made these tonight for a bake sale tomorrow, and snuck a little taste, and I think I'll have to make these again next week for my usual Wednesday night group - I wouldn't want them to miss out!  Wonderful, Syd, thank you so much for sharing the recipe!  Made for PRMR Tag.

This recipe came to The Times from Karen Van Guilder Little, an owner of Josephine, a restaurant in Nashville, along with her husband, the chef Andrew Little. These succulent brussels sprouts are served there and at her Thanksgiving table every year. “I started playing around with peanut butter — it’s rich and salty like bacon — and it just clicked," Mr. Little said.

Brussels Sprouts With Peanut Vinaigrette

brussels sprouts, trimmed, halved and rinsed in cold water

peanut oil

Salt

champagne vinegar

honey

Hot sauce or chile oil (optional)

navel orange

tart cherries

Crispy fried shallots,

mint,

Heat oven to 400 degrees and place a pan of hot water in the bottom, to help prevent the sprouts from becoming tough. Turn on convection if you have it.

Toss sprouts with peanut oil, sprinkle with salt, and spread out on one or two baking sheets. Roast 15 minutes. Stir and continue cooking 10 to 20 minutes more, until browned and crisp. Check sprouts every 5 minutes or so; if they are browning too fast, reduce heat by 25 degrees and turn off convection.

Meanwhile, make the dressing: In a bowl, whisk together vinegar and honey. Whisk in peanut butter until thick and creamy. Add water until consistency is like creamy salad dressing. Season to taste with hot sauce, if using.

When sprouts are tender and browned, remove from oven, transfer to a large bowl and sprinkle with salt. Add half the dressing and toss well.

Take orange and cut a thick slice off the bottom and the top to make flat surfaces. Rest bottom on a cutting board and use a small, sharp knife to carve off all the peel and pith, cutting from top to bottom and following the curve of the fruit. When all the orange flesh is exposed, cut out each segment by slicing along the white membranes. Gently loosen from the orange and set aside.

Add half the orange and half the cherries to bowl and toss. Taste. Adjust with more dressing, orange and cherries until flavors are balanced. Serve warm or at room temperature, topped with fried shallots or fresh mint, or both, if using.

Fresh Cherry Cake - a moist pound cake based upon a favourite Christmas tradition but using fresh sweet cherries instead of glac&eacute; fruit. Make it with frozen cherries too!

Cherry Cake

flour

butter

tsp pure vanilla bean paste

tsp pure almond extract

½ tsp baking powder

milk,

SEE NOTES for Vanilla Glaze

Pit the cherries and cut them in quarters....

Pit the cherries and cut them in quarters. They will get tossed in ¼ cup of flour later but not until just before they are folded into the batter.

Cream together the butter and sugar well.

Add the eggs, one at a time, beating...

Add the eggs, one at a time, beating well after each addition until light and fluffy.

Beat in the vanilla and almond extracts.

Sift together the 3 cups of flour and...

Sift together the 3 cups of flour and baking powder.

Fold dry ingredients into the creamed mixture alternately...

Fold dry ingredients into the creamed mixture alternately with the lukewarm milk, beginning and ending with the dry ingredients. As a general rule, I add the dry ingredients in 3 portions and the milk in 2 portions.

Fold in the chopped cherries that have been...

Fold in the chopped cherries that have been tossed at the last minute in the ¼ cup flour.

Bake in greased and floured spring form pan,...

Bake in greased and floured spring form pan, tube pan or 2 loaf pans, lined with parchment paper. Bake at 325 degrees F for 45 minutes - 1 hour depending upon the size of your pan.

Baking times vary greatly on this recipe so...

Baking times vary greatly on this recipe so rely on the toothpick test to ensure that it is properly baked. (My large bundt pan took 1 hr 10 minutes) When a wooden toothpick inserted in the centre comes out clean, its done. Be careful not to go past this stage or the cake will be dry.

Let the cake cool in the pan/s for...

Let the cake cool in the pan/s for 10 minutes before turning it out onto a wire rack to cool completely.

This Pineapple Upside Down Bundt Cake from Delish.com is impressive.

Pineapple Upside Down Bundt Cake

Cooking spray,

c. packed light brown sugar

c. butter, melted

yellow cake mix

pineapple juice pineapple juice

water

pineapple,

maraschino cherries,

Made this with a few tweaks after reading comments. I nixed the pineapple juice and used 1c of water. Also I used enough pineapple halves for each dip in my Bundt pan with 1 cherry between each pineapple slice half. I’m so impressed with my finished product!

This cake is so good! I doubled up in the pineapple and cherries to make it extra special for my husband’s birthday. I took someone else’s advice and put the pan in the fridge for awhile before I poured the batter in, kept the slices from falling over.

This is a great recipe.  My father-in-law used to have pineapple upside down cake as a child and so I made it for him for Father's Day.  He loved it.  Easy recipe, with good flavor.

Easy to make!  Next time I would add more pineapple slices and cherries

Great cake and super easy! The only change I made was using 8 pineapple rings cut in half and more cherries too! Everyone loved it! Thanks for sharing 😊

Gonna try the pineapple upside down cake. Looking forward to the dinner recipes!  
Thank you. 😀

I've found the best way to make this cake is to add around half the cake batter then add your pineapple slices. The slices stand up better that way.

With any bundt cake, generously grease the pan with butter then lightly sprinkle with sugar.  During the baking process, the sugar will melt that  allows the cooled cake to release from the pan without the cake being torn apart.

Omg! The best cake. We had to go to bed to keep from eating a second serving.

It's a great cake. I tweak it with using all pineapple juice in place of water in mix, butter for the oil (tastes more like a scratch cake) and use drained pineapple tidbits...bigger than crushed and stays in place. You can use the pineapple rings successfully in the bundt pan also. I use glazed pecans, sometimes.

https://streaming.hearstdigitalstudios.com/ec329bfe-60ec-4f5d-a790-525f60f217ef/video_rover_16x9_1080p_hd_1523561743_77712.mp4

Pineapple Upside Down Bundt Cake Tastes Like A Tropical Vacation

This splendid yet easy meal pairs koftas (gently spiced meatballs) and couscous with fresh accents from herbs, limes and crunchy pine nuts. Using a food processor to blitz all the kofta ingredients provides enough friction to help the meat proteins bind and form a much nicer and compact kofta. A similar technique is traditionally employed in India, where ground meat is chopped until it becomes a paste. While the sweet and tart taste of dried cherries are nice here, cranberries are an excellent substitute, bringing a similar spot of brightness to this dish.

Chicken Koftas With Lime Couscous

chicken stock

lime juice, lime zest

olive oil

red-pepper flakes,

salt and black pepper

couscous

loosely packed cup chopped flat-leaf parsley leaves

pine nuts

chicken

shallots, peeled and minced

egg,

parsley leaves

serrano chile, trimmed and chopped

garlic cloves,

ginger

salt black pepper

Olive oil

lime,

Make the couscous: In a medium saucepan over high heat, bring the stock, lime juice, olive oil, red-pepper flakes and 1 teaspoon salt to a rolling boil. Remove from the heat and stir in the couscous. Cover with a lid and let sit for 10 minutes.

As the couscous sits, prepare the koftas: Place the ground chicken, shallots, egg, parsley, serrano, garlic, ginger, 1 teaspoon salt and 1 teaspoon pepper in the bowl of a food processor and pulse until the mixture resembles a coarse paste.

Heat 2 to 3 tablespoons of olive oil in a large (12-inch) cast-iron skillet or nonstick pan over medium-low. Grease your hands with a little oil and divide and shape the ground chicken mixture into 12 balls. Fry them in the hot oil, in batches if necessary, until golden brown on all sides and the internal temperature reads 165 degrees on an instant-read thermometer, about 8 to 10 minutes. Using a slotted spoon, transfer the koftas to a tray or plate lined with paper towels.

Uncover the couscous, fluff the mixture with a fork and break up any lumps. Transfer the couscous to a large mixing bowl. Fold in the lime zest, parsley, cherries and pine nuts, then season to taste with salt and pepper. Fold in the koftas and serve immediately with the lime wedges.

White Chocolate Cheesecake Trifle with Summer Fruit. Cubes of light as air sponge cake soaked with cherry brandy, then layered with a creamy white chocolate cheesecake mousse and luscious summer fruits & berries.

White Chocolate Cheesecake Trifle with Summer Fruit

whipping cream

tsp vanilla extract

tbsp icing sugar, powdered sugar

8 oz cream cheese

rounded tbsp icing sugar, powdered sugar

white chocolate chips

white sugar

tbsp vanilla extract

flour, sifted

tbsp melted salted butter

cherry brandy, optional

fruit

Preheat oven to 325 degrees F. Line the...

Preheat oven to 325 degrees F. Line the bottom of a 9 inch spring form pan with parchment paper but do NOT grease the sides. Greasing the sides will not allow the cake to rise well and since the cake is cooled in the pan, the ungreased sides provide support for the cake as it cools so that it will not shrink.

In the bowl of an electric mixer, using...

In the bowl of an electric mixer, using a whisk attachment, combine the sugar, eggs and vanilla extract and beat on medium high speed for about 10 minutes until the mixture is foamy and pale in colour.

Reduce the speed of the mixer to medium...

Reduce the speed of the mixer to medium low and with the mixer running, begin to continuously sprinkle in rounded tablespoons of the flour. Stop the mixer as soon as the flour is fully incorporated.

Remove 1 to 2 cups of the sponge...

Remove 1 to 2 cups of the sponge cake batter and mix it with the melted butter.

Immediately add this mixture back into the main...

Immediately add this mixture back into the main batter, folding it in very gently with a rubber spatula. Make sure the butter mixture is fully mixed in but be careful not to over mix the batter when folding as this can cause the batter to deflate.

Pour the batter into the prepared 9 inch...

Pour the batter into the prepared 9 inch spring form pan and bake for approximately 45 minutes or until the top springs back fully when pressed lightly. Watch this cake closely as it will over bake easily if left for 5 minutes too long. Start checking it at the 40 minute mark just to be sure, although it always takes the full 45 minutes in my oven.

Top 40 cherries recipes from across the web

The most viewed cherries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cream Cheese-Swirled Cherry and Mix...

Tart Cherry Yogurt Cake

Shirley Temple Recipe

Apricot Cherry Bars

Brussels Sprouts With Peanut Vinaig...

Cherry Cake

Pineapple Upside Down Bundt Cake

Chicken Koftas With Lime Couscous

White Chocolate Cheesecake Trifle w...

Peach Cherry Smoothies

Easy Cherry Delight Dessert (No-Bak...

Schwarzwälder Kirschtorte (Black Fo...

Brandied Cherries Recipe

Dutch baby pancake with drunken che...

Tart Cherry Fizz

Breakfast Bars With Oats and Coconu...

Lamington cookies recipe

Bakewell tarts

Whiskey Old Fashioned

Amaro Sour

Cherry Marshmallow Cake

Homemade Cherry Pie Filling

Pie Filling from Frozen Sweet Cherr...

Cherry and Oats Bedtime Smoothie

Power Punch Smoothie

Vegan Cherry Chocolate Cream Cake (...

Cherry bakewell cake

Gluten-free coconut and cherry brow...

The BEST Cherry Filling

The Crunchiest Summer Fruit Crumble

Cherry Frangipane Tart

Drunken Cherries

Cherry Crostoni

Texas Sheet Cake Trifle

Cherry Crisp

Black forest cake

Black forest cake

Black forest ice-cream cake

Black forest trifle

Black forest trifles

The most viewed cherries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine