Caramelized Cherry Cake

Preparation

Step 1: Make the caramel

In a heavy-bottomed saucepan, pour 100 g of granulated sugar with 2 tablespoons of water. Heat over medium heat without stirring until a beautiful amber color forms.

Remove from heat and slowly pour in the heavy cream while stirring gently — watch out for splatters. Add 30 g of butter and stir until melted. Set aside.

Step 2: Prepare the batter

Preheat the oven to 180°C (350°F). Butter and flour a 22 cm cake pan.

In a mixing bowl, cream 120 g of softened butter with 100 g of sugar until pale and fluffy. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

Sift the flour and baking powder over the bowl and fold in gently with a spatula until smooth and homogeneous.

Step 3: Fold in the cherries

Wash and pit fresh cherries if needed. Lightly dust them with flour to prevent them from sinking to the bottom of the pan.

Gently fold the cherries into the batter using a spatula with folding motions.

Pour the batter into the prepared pan and smooth the surface.

Step 4: Bake the cake

Bake at 180°C (350°F) for 35 to 40 minutes. Check doneness by inserting a knife into the center — it should come out clean or with a few moist crumbs.

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack and let it cool completely.

Step 5: Glaze with caramel

Gently reheat the caramel sauce from step 1. Pour it over the cooled cake starting from the center and letting it drip over the edges.

Use a spatula to spread the caramel evenly over the top and sides. Let it set for 15 minutes at room temperature.

Step 6: Decorate and serve

Top with a few fresh cherries and a pinch of flaky sea salt on the caramel. Serve at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.