This fruity cinnamon cherry cake combines soft, warmly spiced layers with a bright cherry filling and a light vanilla cream. It looks impressive when sliced, but the recipe uses simple ingredients found in most supermarkets. Canned or jarred cherries work perfectly, so you can prepare it at any time of year.
Ingredients
For a 23 cm round cake pan.
For the cinnamon cake layers
4 large eggs, at room temperature
150 g granulated sugar
1 teaspoon vanilla extract
120 ml vegetable oil
120 ml milk
220 g all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
A pinch of salt
For the cherry filling
500 g pitted sour cherries, canned or jarred
250 ml cherry juice, reserved from the jar
40 g cornstarch
60 g granulated sugar
1 tablespoon lemon juice
½ teaspoon ground cinnamon
For the vanilla cream
400 ml cold heavy whipping cream
250 g mascarpone or full-fat cream cheese
60 g powdered sugar
1 teaspoon vanilla extract
For decoration
2 tablespoons powdered sugar
A small pinch of cinnamon, optional
Method
- Bake the cinnamon cake
Preheat the oven to 175°C, or 160°C for a fan-assisted oven. Grease a 23 cm round cake pan and line the bottom with parchment paper.
Beat the eggs with the sugar for 4 to 5 minutes, until pale, thick and fluffy. Add the vanilla, oil and milk, then mix briefly.
In a separate bowl, combine the flour, baking powder, cinnamon and salt. Fold the dry ingredients gently into the egg mixture. Do not overmix, as this can make the cake dense.
Pour the batter into the prepared pan and bake for 30 to 35 minutes. A toothpick inserted into the centre should come out clean. Allow the cake to cool completely, then cut it horizontally into two even layers. - Prepare the cherry filling
Drain the cherries and reserve 250 ml of their juice.
Place the cherries, 200 ml of the juice, sugar, lemon juice and cinnamon in a saucepan. Bring to a gentle simmer.
Mix the cornstarch with the remaining 50 ml of cold cherry juice until smooth. Pour it into the saucepan while stirring continuously. Cook for 1 to 2 minutes, until the filling becomes thick and glossy.
Remove it from the heat and leave it to cool completely. - Make the vanilla cream
Place the mascarpone, powdered sugar and vanilla in a bowl. Mix briefly until smooth.
Gradually add the cold whipping cream and beat until the mixture forms firm peaks. Stop mixing as soon as the cream holds its shape. - Assemble the cake
Place the bottom cake layer on a serving plate and surround it with a cake ring, if available.
Spread the cold cherry filling evenly over the cake, leaving a narrow border around the edge. Add the vanilla cream and smooth the surface. Place the second cinnamon layer on top and press it down gently.
Refrigerate the cake for at least 4 hours. For cleaner slices and a firmer filling, leave it in the refrigerator overnight. - Decorate and serve
Remove the cake ring and dust the top generously with powdered sugar. Add a light sprinkle of cinnamon if desired.
Cut the cake with a sharp knife, wiping the blade between slices. Serve it chilled.
Helpful tips
Make sure the cherry filling is completely cold before assembling the cake. A warm filling will soften the cream. If fresh sour cherries are available, simmer them with 80 ml of water and increase the sugar slightly, depending on their acidity.
The cake keeps well in the refrigerator for up to three days. Its cinnamon flavour becomes even more pronounced after resting overnight.
