Sour Cherry and Cream Coffee Cake

Have you ever tried Sour Cherries? I am not a big fan of those eating raw, they are to tart for my taste, but they are perfect in jams, filling, pies, cakes…
Our friend has a cherry orchard in his back yard, and every year when in the season we get a few kilos of sour cherries. And what to make when you got a bunch sour cherries?! This cake, of course, and a few jars of cherry jam (which we adore).

I have made this coffee cake several times and it always turns out so good. If you love cherries than this coffee cake will be such a treat for you. It’s a very easy, tender, and moist coffee cake. The sour cream pairs well with the cherries and it is really hard to eat only one slice. It is a sweet addition to any breakfast or brunch menu.

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Cherry and Sour Cream Coffee Cake

If you love cherries than this coffee cake will be such a treat for you. It's a very easy, tender and moist coffee cake. The sour cream pairs well with the cherries and it is really hard to eat only one slice. It is a sweet addition to any breakfast or brunch menu.

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Dessert

Cuisine: Croatian

Servings: 18

Author: Mihaela K. Sebrek

Ingredients

• 500 g sour cherries (17.6 oz) pitted ( fresh, frozen or from the jar - drained)
• 200 grams granulated sugar (1 cup, 7 oz) divided
• 2 teaspoons baking powder
• 6 eggs divided
• 300 grams all-purpose flour (2 1/3 cups, 10.58 oz)
• 200 grams unsalted butter (7 oz, 1 3/4 stick) softened
• zest from 1/2 lemon
• 1 tsp vanilla extract
• 250 grams sour cream (1 cup, 8.45 fl oz)
• 1 1/2 tbsp corn starch
• pinch of salt
• icing sugar for dusting

Instructions

• Preheat oven to 375 °F (190 °C ).
• If you are using fresh cherries, clean them and remove the seed. If using jarred - drain the liquid and if using frozen - do not thaw them.
• In a bowl, using a hand mixer mix 4 eggs with 3/4cup (150 g; 5.3 oz) sugar, until thick and pale, add salt and lemon zest.
• In a separate bowl mix flour and baking powder.
• Add softened butter to egg mixture, and mix until smooth. Stir in flour and baking powder, mix until smooth and lump free.
• Pour batter into greased pan (9x13 inch, 22x32cm) and bake for around 7 minutes.
• In the meantime, mix the sour cream with the remaining sugar, eggs, vanilla extract and corn starch.
• Remove the cake from the oven, spread cherries all over the batter, and pour a sour cream mixture over the cherries.
• Return to the oven for another 25-30 minutes, or until a toothpick inserted into the center come out clean.
• Cool to room temperature and dust with icing sugar.

Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!