When baking a cake with cherries or other fruit pieces, you may have experienced fruit drop. While you mixed the fruit evenly throughout the batter, your final cake came out of the pan with a layer of cherries at the bottom because they sank. If your desired result is a cake with cherries distributed evenly throughout the cake, try some tricks to keep those cherries from falling.
Place the fresh or candied cherries into a mixing bowl. Dust the cherries with a couple of tablespoons of plain flour and mix them until coated. Add the flour-coated cherries to your cake batter and bake as directed.
Cut whole cherries into halves or smaller pieces. Whole cherries can be too heavy for the cake batter, causing them to sink. By cutting the cherries into smaller pieces, you reduce the risk of this happening. After cutting the cherries, dust with flour as in Step 1.
Add the cherries to the batter after you place it in the cake pan. Instead of mixing the cherries into the batter in the mixing bowl, pour the batter into the cake pan. Carefully place the cherries randomly through the top of the cake. This ensures no cherries start out at the bottom and slows their sinking. To ensure you have cherries on the top of your cake, pull the cake out halfway through cooking and place a few cherries on the top of the cake.
- When adding cherries to your batter, stir or fold them in gently to avoid breaking the skin and causing juices to stain your batter. Dusting the cherries with flour also reduces the risk of batter staining.
- If the cherries still fall to the bottom, it may be because your batter is too thin. Consider using a cake recipe with a thicker batter to help suspend the cherries.