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Photo credit Sonya Sanford

One-Bowl Sour Cherry Cake Recipe

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5 from 2 reviews

This simple cake is perfect as a sweet treat at the end of a meal, or alongside a morning cup of coffee or tea. Whenever you eat it, sour cherry cake will sweeten your day.

  • Total Time: 50 minutes
  • Yield: one 9-inch cake

Ingredients

Units
  • 2 large eggs
  • 1 cup sugar
  • 4 Tbsp (½ stick) unsalted butter, melted
  • 1 cup (225 g) sour cream or Greek yogurt
  • 2 Tbsp lemon juice (about ½ a lemon)
  • 2 tsp pure vanilla extract
  • 1 ½ tsp baking powder
  • 1 tsp kosher salt
  • ¼ tsp baking soda
  • 2 cups (290 g) all purpose flour + 1 Tbsp, divided
  • 2 cups pitted sour cherries, fresh, frozen or jarred
  • 1 Tbsp Turbinado sugar (optional)

Instructions

  1. Preheat oven to 350°F. Grease and line a 9” square or round cake pan with parchment. 
  2. In a large bowl, vigorously whisk together the eggs, sugar and melted butter.
  3. Whisk until the mixture is light and fluffy, and increased in volume, about 2-3 minutes.
  4. Add the sour cream, lemon juice, vanilla, baking powder, kosher salt, and baking soda and whisk together until fully incorporated.
  5. Add 2 cups of flour to the bowl, and using a wooden spoon or spatula, mix the batter until just combined and mostly smooth — be careful not to overmix. 
  6. Dust the pitted cherries in the remaining tablespoon of flour; this helps the cherries from sinking to the bottom of the cake.
  7. Add the dusted cherries to the bowl and mix until just evenly incorporated. 
  8. Transfer to the lined and greased baking pan. Top with the Turbinado sugar and a few extra cherries if desired. 
  9. Bake for 40-45 minutes, or until golden brown on top and a small skewer or cake tester comes out clean.
  10. Cool and serve topped with powdered sugar or whipped cream. 

Notes

This cake keeps for 3-4 days stored covered at room temperature. 

  • Author: Sonya Sanford
  • Prep Time: 10 minutes
  • Cook Time: 40-45 minutes
  • Category: Dessert
  • Method: One-pot
  • Cuisine: Ashkenazi