Cherry cake with pudding, through the cake batter you swirl pudding and cherries. A full taste, nice as a pastry, but also as a dessert.
This month, I also participated in the food blogswap and I was assigned to the blog of Ellouisa’s cooking (Dutch blog). After I found out I decided to surf straight to her blog to see what recipe I would choose. She’s written a lot of recipes so that was even difficult. Finally, I had two recipes that made my tastebuds go crazy: the blissful sinful chocolate caramel cake or the cherry cake with pudding. But for the blissful chocolate caramel cake you really have to have something to celebrate like a birthday party. And our middle child indeed had his birthday, but by then I would be to late to post. But I put it on my bucket list to try sometimes.
So I decided to bake the delicious cherry cake with pudding. And I made it as a dessert for Easter. Because a cake can be delicious as dessert. And certainly with all the allergies and intolerances that are in my family (and not only with me), the cherry cake would be just great for everybody.
What I liked in this recipe is that even the pudding was made from scratch. The cake is thus completely homemade. And honestly, therefor it just got it’s delicious flavor. And although it seems all very workable, believe me that isn’t the case. The cake was ready to bake in the oven within half an hour.
- Use the ingredients for the cake batter at room temperature. Then you get the most airy cake
- By adding the maizena to the cherries the cherries drop less quickly into the pastry.
- The cake contains less butter and oil is used instead. This makes the cake moist and flavorful.
Recipe Cherry cake with pudding
This post is also available in: Dutch