Cherry Cake

I bake such cakes when I just want a soft and delicious piece of cake with a cup of tea or coffee. This is exactly what this cake is like. And plus light cherry sourness. Preparing the cake is simple, you won’t even have to pull out an electric mixer, which will save you a little time as you’ll have to spend less time cleaning your kitchen.

This cherry cake is very fluffy, similar to a sponge cake. Cherries give to the cake moisture and a beautiful color. For those who expect a very moist cake, this one is not like that. It is soft and light. A real treat with afternoon or morning tea, so I sometimes eat such a piece of cake for breakfast without much remorse… And why not??

Both sour cream and Greek yogurt are perfect for making the cake, as they are both extremely similar in thickness. If there is a lonely jar of Greek yogurt with flavor (or plain) left in the fridge, you can use it for preparing this cake. Choose oil that has no flavor, usually vegetable oil is the best. Cherries I used were quite sweet, so when I heated them I added pretty small amount of sugar, but if the cherries you use are sour, then I would add a bit more sugar. If you don’t like frosting, then you can make the cake without it. Or it would be even more delicious if you cover the cake with melted chocolate or chocolate glaze. Then you would take this cake to a totally another level! After all, cherries and chocolate = fabulous taste!

Bon appetit for everyone who bakes or preparing to bake this cake


Cherry Cake

Cherry Cake

Cherry Cake

Cherry Cake
Cherry Cake

{12 servings}

Ingredients:

{batter}

320 g (2 1/2 cup) all purpose flour

170 g (1 cup) granulated sugar

170 g (6 oz) sour cream or Greek yogurt

4 eggs

1/2 cup vegetable oil

1 tsp. baking soda

1 tsp. vanilla extract or vanilla sugar

1 pinch of salt

{for cherries}

2 1/2 cup fresh cherries, pitted

1 tbsp. unsalted butter

1 tbsp. granulated sugar

{frosting}

1 cup confectioners’ sugar

1-1.5 tbsp. lemon juice

Preparation:

  1. Preheat the oven to 180 C (350 F).
  2. For cherries – in a small saucepan dissolve 1 tbsp. of butter, add cherries, pour 1 tbsp. of sugar and heat for 8 minutes, stirring from time to time. If the cherries you use are tender, 5 minutes will be enough, as it only needs cherries to soften a bit. Then pour cherries into a bowl and leave to cool.
  3. Mix sour cream with baking soda in a cup.
  4. In one bowl, mix flour, sugar and salt, make a well in the center, pour in oil, add eggs and sour cream. Stir lightly to combine all ingredients. No need to overmix.
  5. Grease baking dish with butter. You can bake in a round or rectangular baking dish. I baked in a glass, rectangular baking dish. Pour batter into a baking dish, spread cherries on top and bake in preheated oven for ~30-40 minutes. Check whether the cake is done using a wooden toothpick. Then take it out from the oven and leave the cake to cool.
  6. Frosting – mix confectioners’ sugar and lemon juice in one bowl. Slice the cake and drizzle with glaze. Enjoy!
(Article by lithuanianintheusa republished from lithuanianintheusa)

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