This Sour Cherry Cake is a simple and homey treat. The rustic almond cake is studded with a whole pound of fresh sour cherries (but you can use frozen or jarred). It’s a totally unfussy recipe.
I’ve baked sour cherries into Lattice Top Sour Cherry Pie, Sour Cherry Crumb Pie , Sour Cherry Cobbler and Sour Cherry Hand Pies. I’ve frozen quarts and quarts of the little red gems, which will eventually be made into Sour Cherry Preserves. Those preserves will find their way onto a New York Cheesecake, for sure.
But, in the spirit of there’s no such thing as too much of a good thing, here’s another sour cherry recipe! This is an easy peasy recipe that can be thrown together quickly.
I just love the unusual texture of this cake. The cherries start out on top of the batter, but will sink as the cake bakes. What you end up with is an almost custardy layer of cake/cherries on the bottom and a lighter layer of cake above.
Tips for making rustic Sour Cherry Cake:
- If you don’t have access to fresh sour cherries, you can make this cake using frozen or jarred sour cherries.
- You could even make this cake using sweet cherries. The texture of the cake will be a little different since sour cherries have a lot more moisture than sweet cherries.
- Sprinkling the cake pan and the top of the cake with sugar and almonds gives the cake a rustic and crunchy crust.
- The flavor and strength of almond extract can vary based on the brand you use. Start with 1/2 teaspoon of extract and adjust to taste.
- This cake can be baked in a regular (not springform) 10″ pan. Just allow the cake to cool to room temperature before flipping it out of the pan.
- Save extra cherry juice to make delicious homemade pink lemonade or add it to Pink Lemonade Sangria.
Even though it’s super moist, a slice of this Sour Cherry Cake is pretty much begging for a scoop of vanilla ice cream.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 1 cup (8 oz, 2224g) granulated sugar, divided
- 3/4 cup (3 oz, 84g) almond flour, divided
- 1 cup, plus 2 tablespoons (5 oz, 140g) all purpose Flour
- 1 pound pitted sour cherries (fresh, frozen or jarred, drained)
- 1 tablespoon baking powder
- 1/4 teaspoon table salt
- 1 1/2 sticks, (6 oz, 168g) unsalted butter, room temperature
- 3 large eggs, room temperature
- 1/2-1 teaspoon almond extract (adjust to taste)
- 1/4 cup cherry juice
- Preheat the oven to 350°F. Combine 1/4 cup of the sugar with 1/4 cup of the almond flour. Generously butter a 10" springform pan. Coat the inside of the pan with half of the sugar/almond flour mixture. Reserve the remaining mixture for topping the cake. Toss the 2 tablespoons of flour with the drained cherries, set aside.
- Combine the remaining sugar, remaining almond flour, all purpose flour, baking powder and salt in a mixing bowl. Run the mixer on low speed to distribute the ingredients. With the mixing running on low, add the butter a tablespoon at a time. Increase the speed to medium high and mix the batter for 2-3 minutes to aerate. Scrape the bowl and beater half way through.
- With the mixer running on low, add the eggs one at a time. Scrape the bowl and beater between each egg. Add the almond extract and cherry juice.
- Pour the batter into the prepared pan and spread to an even layer. Scatter the cherries evenly over the batter. Sprinkle the remaining sugar/almond mix over the cherries.
- Bake until the center of the cake springs back when lightly pressed or a toothpick inserted into the cake comes out clean, about 45-55 minutes.
- Cool for 10 minutes before releasing the sides of the pan.
- Serve slightly warm or room temperature. For a pretty finish, sprinkle the top with powdered sugar before serving.