Sour Cherry Cake Recipe

German Sour Cherry Cake

A German Sour Cherry Cake is a straightforward and delicious cake that tastes good enough for company, but is easy enough for every day. Decorate with a dusting of powdered sugar, and serve with whipped cream.

Prep: 0min

Total:

Yield: 10-12

Servings:

Nutrition Facts :

Ingredients:

  • 125 gr. (1 1/4 stick) Unsalted Butter (room temperature)
  • 125 gr. (3/4 cup) Granulated Sugar
  • 1/2 tsp. Lemon Zest (the German Recipe calls for 4 drops Backoel Zitrone; http://amzn.to/2wVqBpy)
  • 3 Eggs (room Temperature)
  • Pinch Salt
  • 200 gr. (1 1/2 cups) All purpose Flour
  • 1 Tbl Baking Powder
  • 4 Tbl. Milk
  • 750 gr jar or 350 gr (DRAINED) Sour Cherries (the Trader Joes jar comes out to right amount after draining)
  • Powdered Sugar

Instruction:

  1. Preheat the oven to 350 Degrees Fahrenheit
  2. Spray or grease the inside of an 11” (28 cm) Springform Pan
  3. Beat the butter, sugar and lemon zest with a mixer until light and fluffy (around 5 minutes). Scrape down the sides and under the beaters occasionally.
  4. Slow the mixer down, and add the eggs one at a time until they are incorporated.
  5. Combine the flour, salt and baking powder in the measuring cup, and slowly add it to the Sugar/butter/eggs.
  6. Alternate with a bit of milk if it looks too dry.
  7. The batter should be a bit stiff, but not too stiff… add more milk if it feels too stiff.
  8. Stir the cherries into the batter, then..
  9. Spread the batter into the prepared pan.
  10. Bake for 40 minutes.
  11. Put a toothpick in the center… if it comes out clean, the cake is done. If not, bake another 5 minutes. It shouldn’t take longer than 50 minutes.
  12. Let the cake cool in the pan on a rack for a while.
  13. Cut around the edge to loosen the pan, then take the edge of the pan off to finish cooling.
  14. Before serving, put the powdered sugar into a sieve or sifter… and sprinkle it generously and evenly across the cake.

Sour Cherry Pudding Cake

This dessert is best served warm with whipped cream or vanilla ice cream. It is also delicious cooled to room temperature. Plan on making it when it will be eaten within 36 hours. The soft cake part can become stale afterward. I tend to make this for company or for a dish to pass event. Preparation time does not include time for pitting cherries.

Prep: 15min

Total: 45min

Yield: 1 9×13-inch cake

Servings:

Nutrition Facts : calories 261.9 calories, Carbohydrate 56.4 g, Cholesterol 1.6 mg, Fat 3.2 g, Fiber 1.4 g, Protein 3.3 g, Saturated Fat 0.7 g, servingSize None, Sodium 92.7 mg, Sugar 39.5 g, Trans Fat None, unSaturated Fat None

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 1 tablespoon baking powder
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 3 cups pitted tart red cherries
  • 1 cup white sugar
  • ¼ teaspoon almond extract

Instruction:

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
  2. In a bowl, stir together the flour, 1 cup of sugar, baking powder, milk, and vegetable oil to make a smooth batter; scrape batter into the prepared baking dish.
  3. In a separate bowl, stir the cherries with 1 cup of sugar and the almond extract; spoon the cherry mixture over the batter.
  4. Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center of the cake comes out clean, about 30 minutes.

Sour Cherry Cake

This is a true pound cake in that it uses no leavening such as baking soda or baking powder to make it rise, but instead relies solely on the airiness of the fluffy egg-rich batter. The crumb is creamy and dense and dotted with bright red cherry halves, and the exterior of the cake bakes to a beautiful, slightly crisp golden-brown. To a person, everyone for whom I have made this cake (and that’s a lot of people) has loved it.

Big Night In: More Than 100 Wonderful Recipes for Feeding Family and Friends Italian Style (Chronicle Books 2008).

Prep: 30

Total:

Yield:

Servings:

Nutrition Facts :

Ingredients:

  • 2 cups fresh sour cherries, pitted and halved
  • 3 1/2 cups sugar
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 cups unsalted butter, at room temperature, plus more for pan
  • 6 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 8 ounces mascarpone cheese or sour cream, at room temperature
  • 1/2 cup Confectioners’ sugar, for dusting

Preparation

Heat the oven to 325 degrees.
Lightly butter and flour a 10-inch Bundt or tube pan and set it aside (or 2 loaf pans)
In a small bowl, mix the cherries with 1/2 cup of the sugar. Let the mixture steep while you prepare the batter for the cake
In a medium bowl, mix together the flour and salt. Set aside.
Put the butter in the bowl of a standing mixer and beat on medium speed to combine.
Add the remaining 3 cups of sugar, a half-cup at a time, and beat at high speed until light and airy, 5 full minutes
Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed.
Beat in the vanilla.
Change the speed to medium and alternately add the flour and salt mixture and the mascarpone or sour cream, beginning and ending with the flour mixture. Mix until incorporated.
Drain the cherries, reserving the syrup that collects in the bowl.
With a rubber or silicon spatula, fold the cherries into the batter. Pour the batter into the prepared pan, and shake lightly to even out the top..
Bake until cake is golden brown and a cake tester inserted in the cake comes out clean, 1 hour 15 minutes.
While the cake is baking, put the reserved cherry syrup in a small saucepan and boil for about 5 minutes, or until slightly thickened. Strain and reserve the liquid.
When the cake is done, place the pan on a cooling rack and cool for 20 minutes. Remove the cake from the pan.
While it is still warm, brush the top and sides with the warm cherry syrup. The cake will absorb the syrup.
Let the cake cool to room temperature. To serve, transfer the cake to a decorative platter or cake stand. Dust with confectioners’ sugar

Sour Cherry Cake Recipe

Delicious and utterly moist vanilla cake made with sour cherries.

Prep: 15min

Total:

Yield:

Servings:

Nutrition Facts :

Ingredients:

  • 5 eggs
  • 1.5 cups sugar
  • 1 tsp vanilla sugar
  • ¾ cup plain yogurt (or vanilla)
  • ½ cup vegetable oil
  • 2 cups flour
  • 1 tbsp baking powder
  • 1.5 cup sour cherries (halves and pitted)
  • ⅓ cup blended oats (for coating the cherries)
  • pinch of salt

Instruction:

  1. In a separate bowl, combine baking powder with flour.
  2. Combine sour cherries with blended oats. This will help prevent the cherries from sinking to the bottom as it bakes. Keep aside.
  3. Beat eggs with sugar, vanilla sugar and a pinch of salt.
  4. Blend well for 3-4 minutes on medium speed.
  5. Add yogurt slowly and continue mixing.
  6. Add oil slowly and continue mixing.
  7. After about 10 minutes in total, add the dry ingredients. Slowly sift in the dry ingredients with the liquid ingredients and mix with a wooden spoon. Blend well.
  8. Add half of the cherries into the bowl and fold in 2-3 times.
  9. Pour batter into a greased pan.
  10. By hand, place the remaining cherries on top. The cherries will be absorbed into the batter as it rises and bakes.
  11. Bake 370F for 30-35 minutes. Check with a toothpick, if it comes out clean, then ready.

Sour Cherry Cobbler Coffee Cake

Summery, delightful, delicious Sour Cherry Cobbler Coffee Cake! Microwave it for 20 seconds to get it right out of the oven bakery fresh.

Prep:

Total:

Yield: 12

Servings:

Nutrition Facts :

Ingredients:

  • 1 cup granulated sugar
  • ½ cup all purpose flour
  • 1 tsp cinnamon
  • ½ cup unsalted butter
  • 2 large eggs
  • 3/4 cup canola oil of oil of choice
  • 3/4 cup Greek yogurt
  • 2 tablespoons lemon juice
  • 1 cup granulated sugar
  • 1 & 3/4 cups flour
  • 2 tsp baking powder
  • 1/4 teaspoon salt
  • 2 cups fresh or frozen sour cherries
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 to 3 teaspoons almond milk or milk of choice or cherry juice for Cherry Creme Glaze.

Instruction:

  1. Preheat oven to 350 degrees. Spray 9×9 baking pan with non-stick spray or line with parchment paper and spray with non-stick spray for easy removal. Set aside.
  2. Streusel Crumb Topping:
  3. In a medium bowl, using a pastry cutter, cut through the sugar, flour, cinnamon and butter until you get small, coarse crumbs. You can also use a food processor. Set aside.
  4. In a large bowl, add the eggs, oil, Greek yogurt, sugar, lemon juice: optional and mix together well with a whisk.
  5. Add the flour, baking powder salt to the wet mixture and continue whisking until just combined.
  6. Add 1 tablespoon flour/1 tablespoon sugar to coat cherries, if cherries are fresh, rinse and then coat in flour/sugar mixture before adding to cake).
  7. Add to cake batter and fold in cherries about 3-4 times. Too much folding will over-mix cherries into batter.
  8. Transfer cake batter to prepared baking pan and sprinkle the crumb mixture evenly on top of the cake.
  9. Transfer to oven for 44-55 minutes, check for done-ness.
  10. Glaze if desired. Mix together the powdered sugar, milk and vanilla and drizzle over cake after it’s cooled.
  11. Cake is awesome warmed up in the microwave for 20 seconds or so. Heavenly!

Leave a Comment