Sour cherries are only available fresh for a few short weeks in early summer, and are especially good in baked goods, like this one-bowl sour cherry and sour cream snacking cake. This simple recipe can be prepared with either fresh, frozen, or jarred sour cherries, and the sour cream can be substituted for Greek yogurt. The sour cream adds a rich tenderness to the cake that perfectly pairs with the bright acidity of the cherries. If you’re looking for a dairy-free alternative, you can substitute the butter for vegan butter, and the sour cream for non-dairy unsweetened yogurt. 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.

Sour Cherry Sour Cream Cake

Makes one 9” cake

Active time: 10 minutes

Baking time: 40-5 minutes

Ingredients:

2 large eggs
1 cup sugar
4 Tbsps (½ stick) unsalted butter, melted
1 cup (225 g) sour cream or Greek yogurt
2 Tbsps lemon juice (about ½ a lemon)
2 tsps pure vanilla extract
1½ tsps 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)

Directions:

Preheat the oven to 350°F. Grease and line a 9” square or round cake pan with parchment.
In a large bowl, vigorously whisk together the eggs, sugar, and melted butter. Whisk until the mixture is light and fluffy, and increased in volume, about 2-3 minutes. Add the sour cream, lemon juice, vanilla, baking powder, kosher salt, and baking soda and whisk together until fully incorporated.
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.
Dust the pitted cherries in the remaining tablespoon of flour; this helps the cherries from sinking to the bottom of the cake. Add the dusted cherries to the bowl, and mix until just evenly incorporated.
Transfer to the lined and greased baking pan. Top with the Turbinado sugar and a few extra cherries if desired.
Bake for 40-45 minutes, or until golden brown on top, and a small skewer or cake tester comes out clean. Cool and serve topped with powdered sugar or whipped cream. Keeps for 3-4 days stored covered at room temperature.