Ah, sour cherry cake—tart, sweet, and perfect with a cup of coffee or tea ☕🍒. Here’s a straightforward, moist version that really lets the cherries shine.
Sour Cherry Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 cup pitted sour cherries (fresh or thawed from frozen; drain if frozen)
- Optional topping: powdered sugar or sliced almonds
Instructions
- Prep
Preheat oven to 350°F (175°C). Grease an 8-inch round or square pan and lightly flour it. - Dry mix
In a bowl, whisk together flour, baking powder, baking soda, and salt. - Cream butter & sugar
In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla. - Combine
Mix in sour cream. Gradually fold in dry ingredients until just combined. - Add cherries
Gently fold in the sour cherries. If you like, toss them lightly in a teaspoon of flour first to prevent sinking. - Bake
Pour batter into prepared pan. Smooth top. Bake 35–45 minutes, until a toothpick comes out clean. - Cool & serve
Let cool in pan 10 minutes, then transfer to wire rack. Dust with powdered sugar or sprinkle sliced almonds if desired.
💡 Tips:
- Frozen cherries are perfect; just thaw and drain.
- For extra flavor, add a teaspoon of almond extract with the vanilla.
- Makes a lovely upside-down cake too—line the pan with a cherry-sugar mixture first.
If you want, I can also give a super moist sour cherry bundt version that’s almost custardy inside 🍰.
Do you want that version too?
