Sour Cherry Cake Recipes

SOUR CHERRY CRUMB CAKES

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
• Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
• Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
• Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.

SOUR CHERRY PUDDING CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• 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.
• In a separate bowl, stir the cherries with 1 cup of sugar and the almond extract; spoon the cherry mixture over the batter.
• 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

Steps:

• Preheat oven to 350°F.
• Grease an 8"x8" square pan.
• In bowl of a mixer fitted with a whisk, beat together the eggs and sugar until light yellow and fluffy.
• Add margarine and vanilla, stir to combine.
• Mix in cocoa, flour, and baking powder.
• Pour batter into prepared pan.
• Press cherries into the top of the batter.
• Bake for 45 minutes or until set.

CHERRY SOUR CREAM CAKE

Steps:

• Preheat oven to 350 degrees F. Prepare 2 8-inch round cake pans with non-stick spray (or butter and flour).
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Add the sour cream, butter, egg whites, and almond (or vanilla) extract. Mix together with a hand mixer for 2 minutes until well combined. The batter will be thick.
• Divide the batter evenly between the two prepared pans. Spread batter to the edges with a spatula or knife.
• Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
• Cool in the pan for 10 minutes. Remove from the pans and cool completely on a cooling rack before proceeding with frosting the cake.
• Using an immersion blender or a food processor, chop the cherry pie filling until the large chunks are gone.
• In a large bowl or stand mixer, beat the butter until smooth and creamy.
• Add part of the powdered sugar and continue mixing until combined. Continue adding in the remaining powdered sugar and mix until smooth and creamy.
• Add in the maraschino cherry juice and continue mixing for another 2 minutes.
• Assess and adjust the frosting consistency as needed. If the frosting will be piped and the frosting is too thin, add another 1/2 cup of powdered sugar. If the frosting is too thick, add another tablespoon of cherry juice or milk.
• Place the bottom cake layer on a cake plate, cake stand, or on a cake decorating stand. Add a little bit of frosting and cover the entire top, about 1/4 inch thick.
• Fill a piping bag with 1 cup of frosting and tip the bag with a 1A Wilton tip. If a piping bag is not available, fill a plastic bag with 1 cup of frosting and cut the corner off to create a round tip.
• Line the outer edge just inside the outer edge on top of the cake layer) of the cake layer with a ribbon of frosting. This will create a dam for the the cherry filling. Squeeze any remaining frosting back into the bowl and use to frost the cake.
• Spoon the cherry pie filling into the middle of the cake and gently spread it to the edges. Be careful not to overfill, the cherry pie filling should not fill higher than the frosting edging that was piped on.
• Gently add the second cake layer on top of the cake. Frost the top and sides of the cake.
• To decorate the top, fill a piping bag with the remaining frosting and tip the bag with a 1M Wilton tip. Create swirls around the top edges of the cake, top with cherries, and sprinkle almond slices (optional). If there is leftover frosting you may use it to add a ribbon around the bottom of the cake.

ROMANIAN SOUR CHERRY CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x16-inch cake pan.
• Beat egg whites in a bowl until foamy. Add sugar little by little while continuing to beat.
• Blend the yolks and oil together in a bowl.
• Add the yolk mixture to the bowl with the egg whites. Add lemon zest and vanilla extract. Mix for 3 more minutes. Gently blend in flour using a tablespoon. Pour batter into the prepared pan and spread cherries on top.
• Bake in the preheated oven until crust is golden brown, 40 to 60 minutes. Turn off the oven, leaving cake inside with the door closed for 30 minutes. Allow to cool before serving.

SOUR CHERRY CAKE

Steps:

• 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 CHOCOLATE CAKE

Steps:

• Sour cherries: Weigh the sour cherries and mix in 50 g of the brown sugar. Set aside.
• Grease or line a 20 cm cake tin with baking paper.
• Preheat the oven 180°C fan / 400°F / Gas 6.
• Cake mix: In a large bowl, beat the butter and the remaining sugar until pale and fluffy.
• Mix in the ground almonds and vanilla.
• Add the eggs one at a time, mixing well after each addition.
• Now add the baking powder, salt and flour. Mix until combined.
• Chop the chocolate into small chunks and add to the batter along with half of the sour cherries. Gently stir until they are evenly distributed.
• Spread the mixture into the cake tin and smooth the surface even.
• Scatter over the remaining sour cherries.
• Baking: Bake the cake for 25-30 minutes until a toothpick inserted in the middle of the cake comes out clean.
• Remove from the oven and leave to cool on a wire rack.
• Once cooled, remove from the tin and dust with icing sugar to serve.

CHERRY DARK CHOCOLATE SOUR CREAM BUNDT CAKE - LOW CARB AND GLUTEN-FREE

Steps:

• For the cake, preheat oven to 325F and grease a bundt pan well.
• In a medium bowl, whisk together almond flour, whey protein, baking powder, baking soda and salt.
• In a large bowl, beat sour cream, erythritol and eggs together until smooth. Beat in cherry flavouring and stevia extract.
• Beat in almond flour mixture, then stir in chopped cherries and chocolate. Pour into bundt pan and smooth the top.
• Bake 45 minutes, or until a tester inserted in the center comes out clean. Let cool in pan 15 minutes and then flip out onto a wire rack to cool completely.
• For the glaze, whisk sour cream, powdered erythritol, cream, cherry flavouring and food colouring together in a small bowl until smooth.
• Pour over cooled cake.