Recipe details
Desserts
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Cherry Pancake Cake
45min
8 servings
Cook this dish
This delightful Cherry Pancake Cake is a perfect blend of fluffy pancakes and juicy cherries, creating a delicious and visually appealing dessert. The pancake batter is poured over a layer of sweet cherries and baked until golden brown, resulting in a soft and moist cake with a fruity twist. Serve this easy-to-make dessert warm, topped with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra indulgent treat.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
15 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat the oven
Preheat the oven to 375°F (190°C).
Prepare the baking dish
Grease a 9-inch (23 cm) round baking dish with butter.
Arrange the cherries
Place the cherries in a single layer at the bottom of the prepared baking dish.
Mix dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Mix wet ingredients
In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
Combine wet and dry ingredients
Pour the wet ingredients into the dry ingredients and whisk until just combined.
Pour batter over cherries
Pour the pancake batter evenly over the cherries in the baking dish.
Bake the cake
Bake the cake for 30-35 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Serve and enjoy
Allow the cake to cool for 5 minutes before slicing and serving warm. Optionally, dust with powdered sugar or serve with vanilla ice cream.
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