Saturday, August 1, 2020

Cherry Cake #Recipe @PegCochran

I bought cherries when I went to the grocery store not realizing that we hadn't finished the bag I'd bought previously.  What to do with so many cherries? I knew they wouldn't last forever.  Answer--cherry cake!  This recipe comes from An Italian In My Kitchen.  How could I resist that name?

The recipe included the measurements in grams, which was fantastic since my daughter had just gifted me with a new electronic digital scale! I love weighing the ingredients because it is so much more accurate.

I should have pressed the cherries on top down further into the batter but I rather like the way the cake looks like this!  The cake was excellent--not as sweet as some of the other berry cakes I've made this summer.



2 cups fresh cherries pitted and cut in half (270 grams)
1 1/4 cups + 2 tablespoons flour (180 grams)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 egg
1 egg yolk
1/2 cup + 2 1/2 tablespoons sugar (80 grams)
zest 1/2 lemon
1 teaspoon vanilla
1/4 cup vegetable oil  (50 grams)
1/2 cup regular yogurt (125 grams) (I used nonfat Greek yogurt)
1/4 cup milk (60 grams)
1 tablespoon sugar


Remove eggs from refrigerator approximately 30 minutes before using.

Pit and cut cherries in half.

Toss cherries with approximately 2 TBL of flour. This will keep them from sinking in the batter.

Pre-heat oven to 350F.

Grease and flour an 8 inch cake pan (or spray with cooking spray).  If you have a springform pan, that is ideal but not necessary.

Whisk together flour, baking powder and baking soda.

Beat the eggs and sugar on medium speed until light and fluffy.

Add the zest and vanilla and beat for one minute.

Slowly add the vegetable oil and continue beating. 

Add the yogurt and milk and beat on low speed until combined.  Add the flour a third at a time on low until smooth.

Fold half the pitted cherries into the batter and pour into the prepared cake pan.

Top with remaining cherries and press down lightly into the batter.

Sprinkle with 1 tablespoon of granulated sugar and bake for approximately 40-45 minutes.

Let cool.  Serve with whipped cream or ice cream if desired.  An extra special touch would be topping the cake with chocolate dipped cherries!



Coming October 27...



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Kirkus Reviews

The plot thickens for American gothic writer Penelope Parish when a murder near her quaint British bookshop reveals a novel's worth of killer characters.

Penelope Parish has hit a streak of bad luck, including a severe case of writer's block that is threatening her sophomore book. Hoping a writer in residence position at The Open Book bookstore in Upper Chumley-on-Stoke, England, will shake the cobwebs loose, Pen, as she's affectionately known, packs her typewriter and heads across the pond.

Unfortunately, life in Chumley is far from quiet and when the chairwoman of the local Worthington Fest is found dead, fingers are pointed at Charlotte Davenport, an American romance novelist and the future Duchess of Worthington. Charlotte turns to the one person who might be her ally for help: fellow American Pen. Teaming up with bookstore owner Mabel Morris and her new friend Figgy, Pen sets out to learn the truth and find the tricks that will help her finish her novel.

OUT NOW! Book #5




The dead of winter takes on a whole new meaning in the new Cranberry Cove Mystery from USA Today bestselling author Peg Cochran!

On a night of heavy snow and bitter cold, newlyweds Monica and Greg are comfortably nestled before a warm fire when they’re roused by a late-night knock at the door. Surprised to find a troubled and confused woman on the doorstep, Monica is even more shocked when the woman vacantly utters that someone is trying to kill her. Sensing distress but not danger, Monica decides to help this mysterious woman, but her clouded recollections yield little—until she dredges up memories of her sister and a nearby home, where they find the woman’s sister, dead.

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Includes tasty recipes!




  1. This sounds quite tasty.
    Those who are of that temperament can carefully arrange the cherries on top!

  2. Yum! Looks delicious!

  3. Do you think you could you use frozen cherries for this? I have a ton of them from my CostCo safari.

    1. I've used frozen berries in other cakes and they came out great. I didn't thaw them--just put them in as is.