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i really liked your video. its simple and i liked that u took the time to show each step with measurements in both ounces n grams. also i tend to be very neat in kitchen just like u!
Thank you for this recipe, your demo is a big help. I have made this cake twice and each time it was very successful, even better with the almond extract! Thank you for all the tips!
Wow.................If you ever make one cake make it this one..............Wonderful delicious moist cake.....Ill be looking out for more of your recipes..............Well done X
I made this cherry 🍒 cake and it looked extremely pretty. The texture came out very nice and crumbly and ground almond has taken the level of taste at it highest. Fairly easy recipe yet gives very arty looks.👌
I bought cherries the other day, and i want to do something instead of smoothy or just eat it like that...And i saw your video, directly go to the kichen, and voila turned out very delicious and everybody love it...i served with tea ummmm perfect..Thank you for sharing :)
Nice cake, Stephanie! From Texas and I was looking to find a cherry cake recipe and I found it! Nice. Like one of you watchers commented that your recipe was clear and to the point. I agree. I will subscibe and learn more. Thanks Ms. Jaworski. There's just something about cherries! Thanks again. 09/21
Hello Stephanie, thank you for your very very good demos... they are so useful. I have a small comment for this recipe, I find that to bake at 400F is way to hot for such a cake, I have baked it on several ovens to make certain it was not caused by poor temperature reading, my main oven is a new Bosch induction (not relevant of course for the oven part, just to mention that it is well built) but often to save electricity I bake with my little Breville smart oven pro counter top (it is just fine for such a small cake) and the result was the same. I now begin at 370F for the first 15 minutes then add the cherries on the top and continue to bake for an other 20 minutes at 350F. I am very please that you posted that recipe, my mother used to make it in France when I was young and I had lost it... it was called a Clafoutis au cerises. Actually i find your recipe even better than the one from Pierre Hermé the famous french chef.
The way you explain everything is very valuable especially if you are somebody like me, scrutinizing every step in order to improve my cooking method. Thanks! I've a question: Is there a reason why you have not added the melted butter in the very end of the mixing process but instead tempered it in the batter after the processor?
Hi Stephanie, my cake almost baked in 15 mins and when i topped with cheeries later they seemed to stay on top and not embed ? Should i have put them earlier? And how do i decide for second baking time since it baked too fast?
When you place the cherries on top of the cake, you want the batter to not be completely set, or you will have the problem of the cherries not sticking to the cake. Maybe your oven is running a little hot. You could buy a free standing oven thermometer to double check your oven's calibration.
I NEED HELP..... I like adding candy to cakes. like i tried adding ROLO's but they all just sink to botton and dont spread in the cake..... is there something i can do? I also tried this with chocolate covered cherrys... they sunk to bottom
lovepeacenotwar1982 have you tried rolling them in flour. Usually if you do that to berries it helps them stay where you put them so they don't sink to the bottom
Hi Stephanie, thank you for the recipies. I'd like to ask you a question. Can I use canned or dried cherries? Because it's quite hard to find fresh cherries here in my country. Thank you :)
No-one seems to have noticed, but there is a significant error in the temperature conversion provided at the beginning of the recipe on the website version. 400F is NOT 200C, rather it is 170C, which is a big difference in baking terms!
I wanted some of the cherries to sit right on top of the cake. In order to achieve this the batter has to bake and set a little. Tossing the cherries in a little flour does help to prevent them from sinking to the bottom of the pan but they still will sink a little so you won't get the result I was looking for.
I followed this recipe exactly and have an oven thermometer in my British oven. I could not get the center to bake thoroughly. I now have it back in the oven for the third 20-minute bake hoping it will cook through. My 90-year-old neighbor gave me a basket of cherries and I wanted to return the basket with some cherry cake in it. But not the way it looks now, sadly.
That is very strange. Normally it takes about 35 - 40 minutes total baking time. It is not a very thick cake so it shouldn't take much longer than that. It must have something to do with the oven temperature. Since I live in the States I'm not sure what the difference in ovens is.
@@joyofbaking My husband thinks maybe it is just supposed to be gooey. He's scarfing it down, thinks it is very tasty. The eggs over here (France, but a UK oven) are probably extra large size. It was the center of the cake that I couldn't get to cook all the way. I weighed the ingredients. It could be an oven difference. The only heating element is on the top; none on the bottom. I plan to begin lobbying for a new oven! This one came with the house.
It is with much regret, Stephanie, having been a fan of your TH-cam channel for many years to say I will be unsubscribing and no longer tuning in. My reasons: since you have become so popular the ads that appear almost non-stop make watching your videos very unpleasant. In Australia the ads are choosen based on my "demographic" (ha) so I end up with lots of ads for betting agencies, alcohol and shopping for ladies clothing ... all of which I have precious little interest in. I know you won't reply to this, because with 1.4M subscribers it's impossible.
I’m sorry to see you go. Ad revenue is our source of income. Since this is how we make a living, we must have ad revenue in order to produce a new video every week otherwise we would have to quit.
We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.
Made it today and it turned out perfect! Much better than I expected! It is absolutely delicious, everyone loved it! Highly recommended!
My first ever bake, it was just perfect. Thanks to your video. Every one loved it specially my 22 month old daughter. Thanks
The clearest, most perfect recipe demonstration I've ever seen, leaves nothing unanswered, thank you Stephanie!
Cake
Thank you for making your instructions so simple for everyone to understand ! I love to bake after listening to you ! Going to start now !
i really liked your video. its simple and i liked that u took the time to show each step with measurements in both ounces n grams. also i tend to be very neat in kitchen just like u!
Thank you for this recipe, your demo is a big help. I have made this cake twice and each time it was very successful, even better with the almond extract! Thank you for all the tips!
Wow.................If you ever make one cake make it this one..............Wonderful delicious moist cake.....Ill be looking out for more of your recipes..............Well done X
You seem to me like a very gentle kind and simple sweet lady.
Thanks for a recipe with all perfect details.
God bless you.
As Always I am inspired by your recipes! Looks scrumptious. Thank you Stephanie!
I made this cherry 🍒 cake and it looked extremely pretty. The texture came out very nice and crumbly and ground almond has taken the level of taste at it highest. Fairly easy recipe yet gives very arty looks.👌
I bought cherries the other day, and i want to do something instead of smoothy or just eat it like that...And i saw your video, directly go to the kichen, and voila turned out very delicious and everybody love it...i served with tea ummmm perfect..Thank you for sharing :)
The 350 grams is before the cherries are pitted.
I love your videos. Every time I bake using your recipes 100% success. Only problem is they are too long. Thanks.
just made it and it came out perfectly! Thank you again Stephanie!!! You are my cake hero
This Cherry Cake recipe looks so delicious 😋 Stephanie.
It looks fabulous. I'm going to try it.
Nice cake, Stephanie! From Texas and I was looking to find a cherry cake recipe and I found it! Nice. Like one of you watchers commented that your recipe was clear and to the point. I agree. I will subscibe and learn more. Thanks Ms. Jaworski. There's just something about cherries! Thanks again. 09/21
hello, i'm of Catalonia,spain and I like bery much you'r recipes
Thanks for this delicious recipe, the Almond flour and the Cherries are a nice combination.
Very clear instructions. Will try it out. Thank you so much!!
I love the way you work for the cake of your hand
Your recipes are really easy to follow
Beautiful cherry 🍒 and almond cake!
What a wonderful recipe
perfect recipe. just made it and we loved. light and very delicious. thank you.
Hello Stephanie, thank you for your very very good demos... they are so useful. I have a small comment for this recipe, I find that to bake at 400F is way to hot for such a cake, I have baked it on several ovens to make certain it was not caused by poor temperature reading, my main oven is a new Bosch induction (not relevant of course for the oven part, just to mention that it is well built) but often to save electricity I bake with my little Breville smart oven pro counter top (it is just fine for such a small cake) and the result was the same. I now begin at 370F for the first 15 minutes then add the cherries on the top and continue to bake for an other 20 minutes at 350F. I am very please that you posted that recipe, my mother used to make it in France when I was young and I had lost it... it was called a Clafoutis au cerises. Actually i find your recipe even better than the one from Pierre Hermé the famous french chef.
tried the recipe ....it turned out amazing...Thanks
I just tried this cake and it was just amazing. Thanks a lot.
The best cherry cake ever!! 😋😋
I've tried this and it was so yummy...perfect for morning tea thanks Stephanie :)
Lovely cake & educative too.thanks❤️🥰
The way you explain everything is very valuable especially if you are somebody like me, scrutinizing every step in order to improve my cooking method. Thanks!
I've a question: Is there a reason why you have not added the melted butter in the very end of the mixing process but instead tempered it in the batter after the processor?
Thank you once again
Greetings from India
lovely cake and thank you for the tip for the cherries.
I like she is telling us measures in grams too 👍
Looks yummy..will try it! 😋
So clear to understand, yummy 😋
I tired it .. It works and it's sooo yummy thnx a lot and we want some more recpie
Thanks i always follow ur reciepies and i realy like them.. Can i use strawberies instead of cheries.. Thank you so much..
Thank you 💐
Thank you dear Marvellous Dr.Sam greetings to you lovely
Do you think this would be nice as a chocolate version, by adding some cocoa powder to the flour mix?
Yummm That looks beautiful and delicious
Lovely recipe made it last weekend. Could almond milk be used instead of plain milk?
Yes, that should be okay.
Very nice
This is an amazing cake!!!
Can we use cherries that are in tin pack?
Hi Stephanie, my cake almost baked in 15 mins and when i topped with cheeries later they seemed to stay on top and not embed ? Should i have put them earlier? And how do i decide for second baking time since it baked too fast?
When you place the cherries on top of the cake, you want the batter to not be completely set, or you will have the problem of the cherries not sticking to the cake. Maybe your oven is running a little hot. You could buy a free standing oven thermometer to double check your oven's calibration.
@@joyofbaking Thanks Stephanie
I NEED HELP..... I like adding candy to cakes. like i tried adding ROLO's but they all just sink to botton and dont spread in the cake..... is there something i can do? I also tried this with chocolate covered cherrys... they sunk to bottom
lovepeacenotwar1982 have you tried rolling them in flour. Usually if you do that to berries it helps them stay where you put them so they don't sink to the bottom
can i use a a hand whisk for this? dont own a hand or stand mixer
shakia st rose Yes, that would be okay.
ok thank you mrs.
how long will this cake last at room temperature?
Thank you it is very good
Can I replace butter with oil?
Can we use can charries
can I also use water instead of milk?
*Interesante.*
Hi Stephanie, thank you for the recipies. I'd like to ask you a question. Can I use canned or dried cherries? Because it's quite hard to find fresh cherries here in my country. Thank you :)
Audrey Hadisumitro Hey!! Have you tried it with canned cherries? Did it work just as well? 😊
Can I use fresh blueberry
@@silvianovak4869 sorry for the very late response, it works nice with canned cherries, but they somehow kind of wrinkled when i take out of the oven
No-one seems to have noticed, but there is a significant error in the temperature conversion provided at the beginning of the recipe on the website version. 400F is NOT 200C, rather it is 170C, which is a big difference in baking terms!
(400°F − 32) × 5/9 = 204.444°C
Soo easy thank you!
I am actually making clafoutis right now
Turned out fantastic
Wish i could share pic
❤
Can I use canola oil instead of butter? Because I can't use butter.
I haven't made this recipe with oil so I couldn't say how well it would work.
Thank you for yr quick response. I will try it with the same amount of oil to see if it work out.
whats the temp of oven
lovepeacenotwar1982
You can actually toss the candy in some flour and then add them to the cake so they don't sink to the bottom :)
I wanted some of the cherries to sit right on top of the cake. In order to achieve this the batter has to bake and set a little. Tossing the cherries in a little flour does help to prevent them from sinking to the bottom of the pan but they still will sink a little so you won't get the result I was looking for.
I used frozen cherries and I made sure they were defrosted and drained properly on a paper towel.
This cake looks so good, I would eat the lot
can. we. do. chocolate. too
I followed this recipe exactly and have an oven thermometer in my British oven. I could not get the center to bake thoroughly. I now have it back in the oven for the third 20-minute bake hoping it will cook through. My 90-year-old neighbor gave me a basket of cherries and I wanted to return the basket with some cherry cake in it. But not the way it looks now, sadly.
That is very strange. Normally it takes about 35 - 40 minutes total baking time. It is not a very thick cake so it shouldn't take much longer than that. It must have something to do with the oven temperature. Since I live in the States I'm not sure what the difference in ovens is.
@@joyofbaking My husband thinks maybe it is just supposed to be gooey. He's scarfing it down, thinks it is very tasty. The eggs over here (France, but a UK oven) are probably extra large size. It was the center of the cake that I couldn't get to cook all the way. I weighed the ingredients. It could be an oven difference. The only heating element is on the top; none on the bottom. I plan to begin lobbying for a new oven! This one came with the house.
I have the same problem!
if you dry the cherries well with the paper towel, they don't sink to the bottom.. :)
15 minutes in over? Which degree please?
Here is the link to the written recipe. www.joyofbaking.com/CherryCake.html
@@joyofbaking thank you
Why did mine rise high up sides only?
The sides of the cake do rise a little higher than the center.
Cherries are not so common here. I might try it with strawberries!
It's worked
I like stained cakes
Can I use canned pitted cherries? If yes then how much cherries do I need?
I'm sure Trader Joe's or Whole Foods would have to have a frozen cherry that would work very well. It seems tedious to seed all those cherries.
Cómo en inglés nooooo
It is with much regret, Stephanie, having been a fan of your TH-cam channel for many years to say I will be unsubscribing and no longer tuning in. My reasons: since you have become so popular the ads that appear almost non-stop make watching your videos very unpleasant. In Australia the ads are choosen based on my "demographic" (ha) so I end up with lots of ads for betting agencies, alcohol and shopping for ladies clothing ... all of which I have precious little interest in.
I know you won't reply to this, because with 1.4M subscribers it's impossible.
I’m sorry to see you go. Ad revenue is our source of income. Since this is how we make a living, we must have ad revenue in order to produce a new video every week otherwise we would have to quit.
One other thing you could consider is subscribing to TH-cam Premium which will provide all TH-cam content ad free.
Looks delicious 😋 😋
Thank you❤️