I'm amazed at how superior your vanilla is!
- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Cherry Vanilla Cake with Kirschwasser


This delicious summer cake is a hybrid cross between a classic French clafouti and a coffeecake.  It has a very moist, dense crumb due to the high butter and eggs and low flour ratio.  It is a perfect afternoon dessert to serve with tea as well as a brunch or dinner dessert, especially as it can be made a day ahead of time.  I always make at least one of these cakes during cherry season though I eat so many cherries that I often use up the ones earmarked for the cake and need to buy more.  However, there are sometimes cherries that get soft before I have polished them off and they end up in the cake, enjoyed in a new incarnation, so to speak.


Cherry Vanilla Cake with Kirschwasser



3 cups Red or Rainier cherries or a mixture

2 tablespoons lemon juice

35 tablespoons Kirschwasser or cherry liqueur (you can use cherry juice)

1/2 cup butter

1/2 cup sugar

2 teaspoons Rain’s Choice pure Vanilla Extract

1/4 teaspoon nutmeg

zest of 1 lemon (optional)

3 eggs

1 cup unbleached white flour

Powdered Sugar


Preheat oven to 350 degrees. Grease and dust with flour a 9-inch cake pan or tarte pan with removable bottom. Shake off any additional flour.

Pit the cherries, then blend in a bowl with lemon juice and cherry brandy (or juice) and let stand at least 30 minutes, stirring occasionally.

Cream the butter and sugar, lemon peel, nutmeg and vanilla until fluffy, then beat in eggs, one at a time. Add flour. Pour into pan and spread batter evenly.

Lift cherries from juices with a slotted spoon and distribute over batter, rounded sides up. Drizzle cherry juices over fruit.

Bake until cake around fruit springs back firmly when lightly touched, about 30 minutes. Let cool, then serve slightly warm or at room temperature, sprinkling with powdered sugar before serving if you wish. Cake is best served 1- 2 days after baking as the flavor mellows and intensifies. This cake freezes well.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Look Delicious?
Pin it for the world to see!


Patricia Rain
Follow me
Latest posts by Patricia Rain (see all)

Tags: , , ,

Trackback from your site.

Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

Leave a comment

Save my name, email, and website in this browser for the next time I comment.

Why do our customers love Rain's Choice vanilla?

  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
  • Our farmers are paid a FAIR PRICE.
  • Our vanilla beans are SUSTAINABLY grown.
  • Everything we sell is grown WITHOUT CHEMICAL pesticides or fertilizers.
  • Your purchase here supports our HUMANITARIAN efforts.

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.

For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

Newsletter Signup

Join our community, get news on issues of concern about our planet and its inhabitants, recipes and deals. Over 5,000 subscribers!

The Vanilla Company