Sour Cherry Cake

4.45 from 100 reviews

This Sour Cherry Cake is a simple and homey treat. The rustic almond cake is studded with a whole pound fresh sour cherries. It bakes up with a super moist, almost custardy texture.

Prep Time20

Bake Time50

Total Time1 10

Servings:12 servings

Ingredients

8 oz granulated sugar (1 cup, divided)
3 oz almond flour (¾ cup, divided)
5 oz all purpose flour (1 cup, see note)
1 pound sour cherries (pitted (or frozen or canned w/juice))
1 tablespoon baking powder
¼ teaspoon table salt
6 oz unsalted butter (room temperature)
3 large eggs (room temperature)
½ teaspoon almond extract (adjust to taste)
2 oz cherry juice (¼ cup)

Instructions

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. Drain the cherries, reserving the juice. Toss 2 tablespoons of flour with the drained cherries, set aside.
Combine the remaining sugar, remaining almond flour, 5 oz all purpose flour, 1 tablespoon baking powder and ¼ teaspoon table salt in a mixing bowl. Run the mixer on low speed to distribute the ingredients. With the mixing running on low, add 6 oz unsalted 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 3 large eggs, one at a time. Scrape the bowl and beater between each egg. Add ½ teaspoon almond extract and 2 oz 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.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition