Cherry cake in a pan

Cherry cake in a pan


  • 250g of cherries (pitted)
  • 40g (1/4 cup) of brown sugar
  • 1 lemon (juice)
  • 3 eggs
  • 150g (3/4 cup) of sugar
  • 50ml (1/4 cup) of vegetable oil
  • 50ml (1/4 cup) of milk
  • 1 lemon (zest)
  • 180g (1 1/2 cups) of flour
  • 8g (1/2 tbsp) of baking powder
  • Powdered sugar


  1. Wash the cherries, remove the stones, and cut them in halves. Place them in a pan with the brown sugar and lemon juice and cook them for about 5 minutes or until the juice has thickened.
  2. In a bowl add the eggs and sugar and mix with the mixer until the sugar is dissolved. Add oil, milk, and lemon (zest), and mix again. Sift the flour and baking powder and mix until all is well combined.
  3. Pour the mixture into a non-stick pan with a thick bottom and a diameter of 28 cm, which is greased and pre-heated. Pour over the cherries, distribute them evenly, cover tightly with the lid, and simmer for about 30 minutes.
  4. Turn the cake with the help of a plate and continue cooking for another 5 minutes. Decorate with powdered sugar.

*Recipe on video and text may differ from each other!

How to cook Cherry cake in a pan:

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