Sour Cherry Cake - Easy Recipes Using Sour Cherries

Welcome, fellow bakers, to the delightful world of sour cherry recipes! If you've been on the hunt for truly exceptional `recipes using sour cherries`, you've landed in the perfect spot. Forget dry, flavorless cakes; today, we're diving into the heart of Eastern European baking with our definitive Belarusian Sour Cherry Cake. This isn't just any cake; it's a moist, tender `sour cream cake` bursting with the vibrant, tangy goodness of fresh tart cherry or perfectly preserved tart cherries. Whether you're a seasoned pro or just starting your baking journey, this recipe is designed to be clear, engaging, and utterly delicious. Get ready to transform those beautiful tart cherries into a show-stopping dessert that will have everyone asking for seconds!

Ingredients

• For the Cake Batter:
• 1 cup (2 sticks / 226g) unsalted butter, softened
• 1 ½ cups (300g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ cup (120ml) sour cream, full-fat, at room temperature
• 2 ½ cups (300g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (120ml) milk, whole or 2%, at room temperature
• For the Sour Cherry Component:
• 2 cups (approximately 1 lb / 450g) sour cherries, pitted (see notes below for fresh vs. jarred)
• Optional Topping:
• Powdered sugar, for dusting
• Simple glaze (e.g., powdered sugar whisked with a splash of milk or lemon juice)

Directions

1. Prep Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round springform pan or a 9x13 inch baking dish. If using a springform, you might want to line the bottom with parchment paper for easier removal.
2. Prepare Cherries: If using fresh sour cherries, wash and pit them. If using jarred or canned sour cherries, drain them very well using a colander. For an even drier result, gently pat them with paper towels. This helps prevent the cake from becoming too wet.
3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Beat Eggs and Sugar; Add Fats and Milk: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes). Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and sour cream until just combined.
5. Fold in Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients (e.g., ⅓ dry, ½ milk, ⅓ dry, ½ milk, ⅓ dry). Mix on low speed until just combined. Be careful not to overmix, as this can lead to a tough cake.
6. Spread Batter, Add Cherries: Pour about two-thirds of the batter into your prepared pan and spread it evenly. Scatter the prepared sour cherries over this layer of batter. Dollop the remaining one-third of the batter over the cherries, gently spreading it to cover as much as possible without disturbing the cherries too much.
7. Bake and Test for Doneness: Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown.
8. Cool, Dust with Sugar, Slice, and Serve: Let the cake cool in the pan on a wire rack for at least 15-20 minutes before carefully removing it. Allow it to cool completely before dusting with powdered sugar or drizzling with a simple glaze, then slice and serve.