Sour Cherry Cake
Experience the perfect blend of tangy and sweet with this Sour Cherry Cake, a delightful dessert that combines tender, buttery cake with juicy bursts of sour cherries in every bite. Made with simple pantry staples like all-purpose flour, milk, and vanilla extract, this cake is elevated by the rich flavor of softened butter and the natural tartness of fresh or frozen sour cherries. The recipe’s straightforward preparation—just 20 minutes of prep time—makes it accessible for bakers of all levels, while the soft texture and vibrant cherry flavor make it unforgettable. Finished with a light dusting of powdered sugar, this cake is ideal for tea time, a casual gathering, or even as a festive treat. Prepare to impress your family and friends with a dessert that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter (softened)
- 1 cups granulated sugar
- 3 pieces large eggs
- 1 teaspoons vanilla extract
- 0.5 cups milk
- 2 cups sour cherries (pitted and drained)
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry flour mixture to the wet ingredients in three additions, alternating with the milk (beginning and ending with the dry ingredients). Mix until just combined.
Gently fold in the pitted and drained sour cherries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar if desired. Slice and serve!
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 294 mg | 13% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 31.4 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 149 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
