Sour Cream Cherry Cake
Indulge in the perfect balance of tangy and sweet with this Sour Cream Cherry Cake, a crowd-pleasing dessert that combines rich flavors and a moist, tender crumb. Made with creamy sour cream and studded with juicy, pitted cherries, this easy-to-make cake is elevated with a hint of vanilla and a dusting of powdered sugar. Whether you use fresh or canned cherries, the result is a show-stopping treat that bakes up beautifully golden in just 40 minutes. Perfect as a coffee cake, a potluck dessert, or a delightful midday snack, this simple yet elegant recipe is a must-try for fruit cake lovers. Prepare to wow your guests with this easy sour cream cherry cake bursting with natural sweetness and charm!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 1 teaspoons Vanilla extract
- 2 Large eggs
- 1 cups Sour cream
- 1.5 cups Canned or fresh cherries (pitted and halved)
- 0.25 cups Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the vanilla extract and eggs, one at a time, mixing well after each addition.
Reduce the mixer speed to low and add the dry ingredients to the wet mixture in three stages, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Gently fold the cherries into the batter using a spatula, being careful not to crush them.
Pour the batter into the prepared cake pan, spreading it evenly 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, before slicing and serving.
Nutrition Facts
Calories |
3340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.0 g | 199% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 463.4 g | 169% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 265.6 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 449 mg | 35% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 817 mg | 17% | |
*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.
