Sour Cherry Cake

Learn how to make a delicious sour cherry cake from scratch! This recipe uses all-purpose flour, eggs, butter, and juicy sour cherries.

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Course: baking, Breakfast, Dessert

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: pieces

Calories: 376kcal

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Preheat your oven to 395°F (200°C). Grease and flour an 8x12-inch baking dish.
Combine the flour, sugar, and baking powder in a large mixing bowl.
Add the eggs, melted butter, and 3/4 cup milk to the flour mixture.
Combine all the ingredients using a mixer.
Pour 1/2 of the batter into the prepared baking dish and spread it out evenly.
Drain the sour cherries and gently fold them into the cake batter in a single layer until evenly distributed.
Add 1/2 cup milk to the second half of the batter and mix well with a spoon or rubber spatula.
Pour this mix over the sour cherries until evenly distributed.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center of the cake comes clean and the top is a nice golden brown color.
Once baked, remove the cake from the oven and allow it to cool in the baking dish.
Once cooled, slice the cake, sprinkle powdered sugar, and serve on a serving plate. Enjoy your delicious sour cherry cake!

Refer to the post above for video instructions and other useful information.
Nutrition information is an estimate and will depend on your specific ingredients.
You can follow the traditional method by beating the eggs and sugar until they're light and fluffy in a separate bowl. Then, mix in the melted butter until everything's well combined. In another bowl, sift together the flour and baking powder. Add the dry ingredients to the wet ingredients gradually, alternating with the 3/4 cup of milk, until you have a smooth batter. But if you're in a hurry, you can put all the ingredients in one large bowl, just like in the included video.
I used frozen pitted cherries that I let sit on the countertop to defrost. If it's cherry season, you can use fresh sour cherries; remember to remove the pits.