Cupcake with cherries
4 servings
30 minutes
Cherry cake is a tender and aromatic dessert rooted in Russian cuisine due to its simplicity and rich flavor. Its base is airy dough that provides softness, while juicy cherries add a light tartness and fruity freshness. Historically, cakes emerged in Europe as a convenient way to bake sweets that stayed fresh for a long time, and in Russia they gained popularity due to the availability of ingredients and the ability to experiment with fillings. This cake is perfect for a cozy family tea time or festive treat, and its golden crust with subtle hints of cinnamon makes the taste even warmer and richer. A light lemon note refreshes the sweetness, while the crumbly topping adds textural variety, creating harmony in flavor.
1
Beat the butter and sugar until fluffy. Add eggs, milk, lemon juice, and 150 g of flour with baking powder to the mixture.
- Butter: 100 g
- Sugar: 150 g
- Chicken egg: 3 pieces
- Milk: 60 ml
- Lemon juice: 1 teaspoon
- Wheat flour: 190 g
- Baking powder (raising agent): 0.5 teaspoon
2
Grease the mold with oil and dust with flour or crumbs.
- Butter: 100 g
- Wheat flour: 190 g
3
Place the mixture in a greased and floured mold. Put pitted cherries on top of the dough.
- Sweet cherry: 750 g
4
Sprinkle with a mixture made of flour (40 g), powdered sugar (20 g), cinnamon, and heated oil (20 g). Bake over moderate heat.
- Wheat flour: 190 g
- Icing sugar: 20 g
- Ground cinnamon: to taste
- Butter: 100 g
