Cherry and Cream Cheese Cake

There is a place called Heerstaβe, and one of my regular websites suggests one should see it in bloom at least once in a lifetime. The japanese cherry blossom trees start blooming around mid April and stay gorgeous for about two to three weeks, and I happened to be in Bonn last week, just too late. One could still see some of the pink flowers on the trees, but mostly a copious pink carpet and flowery cars. Beauty is fleeting, it’s better just to focus on the taste.

Cherry and Cream Cheese Bundt Cake

Cherry and Cream Cheese Cake

For the cake
  • 250 g of butter
  • 300 g sugar
  • 2 tsp lemon zest 
  • 4 eggs
  • 1 tsp vanilla extract 
  • 1.25 tsp baking soda
  • 1.25 tsp baking powder
  • 1 tsp salt 
  • 350 g flour
  • 300 ml sour cream
For the cherry and cream cheese filling
  • 200 g softened cream cheese
  • 1 tsp vanilla extract
  • 3 tsp lemon juice
  • 2 tbsp sugar
  • 4 tbsp morello cherry conserve 

For the Almond Topping

  • 50 g granulated sugar
  • 1.5 tsp vanilla extract
  • 70 g sliced almonds
Preheat the oven to 160 °C fan and butter a ring cake pan (bundt pan) of 25 cm diameter.
Prepare the vanilla sugar almond topping by thoroughly combining the sugar and vanilla and then stirring in the sliced almonds.
For the cake batter: cream the butter, sugar and lemon zest until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla. Next add the combined and sifted baking soda, baking powder, salt and flour and finally the sour cream. Mix on low speed until all ingredients are well incorporated, but don’t overbeat.
To make the cream cheese filling: beat cream cheese, vanilla, lemon juice and sugar until creamy.
To assemble: place half of the batter in the tin, followed by some cherry jam and the cream cheese on top (careful to leave a couple of cm on each edge so that the fillings do not touch the tin sides) . Cover with the remaining cake batter, tap the pan to remove trapped air and sprinkle the vanilla sugar almonds to finish it up.
Bake for 55 to 60 minutes or until the cake is firm to the touch and a toothpick comes out clean. Let it cool in the tin for 1 hour before remoulding.  To do so, run a thin palette knife carefully around the edge and center to loosen it, and invert it gently on a cooling rack.

Almond and Raspberry cake

In my lab we need to deal with the inconvenience of having to also provide breakfast for the audience whenever it’s one’s turn to give a talk. Of course this clashes frontally with the widespread habit of procrastinating: last minute presentation preparations are not completely compatible with cake producing… so that’s why this recipe is perfect, because it’s the one with the highest satisfaction to manual labour ratio ever. Plus it is so delicious and leaves the audience so satisfied that they go really easy on you 😉

Almond and raspberry cake

Almond and Raspberry cake

  • 140 g ground almonds
  • 140 g softened butter
  • 140 g golden caster sugar
  • 140 g self-raising flour
  • 2 eggs
  • 1 tsp vanilla extract
  • 250 g raspberries
  • 2 tbsp flaked almonds
  • icing sugar

Preheat oven to 160 °C fan and base-line and grease a 20 cm cake tin. Combine well the ground almonds, butter, sugar, flour, eggs and vanilla. Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over and dollop the rest of the cake mixture on top. Scatter with flaked almonds and bake for 50 minutes until golden. Serve dusted with icing sugar.

Raspberry cake make over

Almond and raspberry cake