Sour Cream Cherry Cake Recipe 445

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CHERRY SOUR CREAM CAKE



Cherry Sour Cream Cake image

Light sour cream cake with cherry pie filling and cherry flavored frosting makes any day feel like a celebration. Perfect for special occasions or when a special dessert is in order.

Provided by Toni Dash

Categories     Dessert

Time 1h40m

Number Of Ingredients 14

1 3/4 cup all purpose flour (regular or gluten-free measure-for-measure flour blend*)
1 cup sugar
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup (1 stick) unsalted butter (softened)
3 egg whites
1 teaspoon almond extract (vanilla extract can be substituted)
1 cup cherry pie filling (canned or homemade)
4 cups powdered sugar
1 cup (2 sticks) unsalted butter (softened)
6 tablespoons maraschino cherry juice
Optional garnish: 8 cherries, 3 tablespoons sliced almonds

Steps:

  • Preheat oven to 350 degrees F. Prepare 2 8-inch round cake pans with non-stick spray (or butter and flour).
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Add the sour cream, butter, egg whites, and almond (or vanilla) extract. Mix together with a hand mixer for 2 minutes until well combined. The batter will be thick.
  • Divide the batter evenly between the two prepared pans. Spread batter to the edges with a spatula or knife.
  • Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
  • Cool in the pan for 10 minutes. Remove from the pans and cool completely on a cooling rack before proceeding with frosting the cake.
  • Using an immersion blender or a food processor, chop the cherry pie filling until the large chunks are gone.
  • In a large bowl or stand mixer, beat the butter until smooth and creamy.
  • Add part of the powdered sugar and continue mixing until combined. Continue adding in the remaining powdered sugar and mix until smooth and creamy.
  • Add in the maraschino cherry juice and continue mixing for another 2 minutes.
  • Assess and adjust the frosting consistency as needed. If the frosting will be piped and the frosting is too thin, add another 1/2 cup of powdered sugar. If the frosting is too thick, add another tablespoon of cherry juice or milk.
  • Place the bottom cake layer on a cake plate, cake stand, or on a cake decorating stand. Add a little bit of frosting and cover the entire top, about 1/4 inch thick.
  • Fill a piping bag with 1 cup of frosting and tip the bag with a 1A Wilton tip. If a piping bag is not available, fill a plastic bag with 1 cup of frosting and cut the corner off to create a round tip.
  • Line the outer edge just inside the outer edge on top of the cake layer) of the cake layer with a ribbon of frosting. This will create a dam for the the cherry filling. Squeeze any remaining frosting back into the bowl and use to frost the cake.
  • Spoon the cherry pie filling into the middle of the cake and gently spread it to the edges. Be careful not to overfill, the cherry pie filling should not fill higher than the frosting edging that was piped on.
  • Gently add the second cake layer on top of the cake. Frost the top and sides of the cake.
  • To decorate the top, fill a piping bag with the remaining frosting and tip the bag with a 1M Wilton tip. Create swirls around the top edges of the cake, top with cherries, and sprinkle almond slices (optional). If there is leftover frosting you may use it to add a ribbon around the bottom of the cake.

Nutrition Facts : Calories 567 kcal, Carbohydrate 78 g, Protein 3 g, Fat 28 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 74 mg, Sodium 225 mg, Fiber 1 g, Sugar 57 g, UnsaturatedFat 8 g, ServingSize 1 serving

SOUR CREAM CHERRY CAKE RECIPE - (4.4/5)



Sour Cream Cherry Cake Recipe - (4.4/5) image

Provided by á-5050

Number Of Ingredients 10

4 egg, separated
1 teaspoon baking powder
2 cups sour cream (16 oz)
2 cups sugar
3 cups flour
2 cans cherries
For the streusel
6 Tablespoons butter, softened
6 Tablespoons sugar
12 Tablespoons flour

Steps:

  • Do NOT Preheat oven. Drain the cherries well. Mix just the egg yolks, sour cream, sugar, flour and baking powder until smooth. Next beat the egg whites until they are stiff, then fold into the batter. Spread batter onto a baking sheet with low sides that is lined with parchment paper. Spray parchment paper with non stick spray. Sprinkle the cherries lightly over the batter, but do not press them into the dough. Mix the sugar and flour. Cut in the butter with your fingertips until the mixture forms medium crumbs. Spread topping all over the cherries. Put in a cold oven and bake at 400 degrees for 30 minutes.

SOUR CHERRY CRUMB CAKES



Sour Cherry Crumb Cakes image

Frozen dark sweet cherries may be substituted for fresh sour cherries. Let frozen cherries thaw before using.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 16 squares

Number Of Ingredients 15

2 ounces (4 tablespoons) unsalted butter, melted, plus more for dish
3/4 cup all-purpose flour, plus more for dish
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup buttermilk
2 1/2 cups (1 pound) fresh sour cherries, pitted, or frozen dark sweet cherries

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
  • Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
  • Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
  • Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.

SOUR CHERRY PUDDING CAKE



Sour Cherry Pudding Cake image

This dessert is best served warm with whipped cream or vanilla ice cream. It is also delicious cooled to room temperature. Plan on making it when it will be eaten within 36 hours. The soft cake part can become stale afterward. I tend to make this for company or for a dish to pass event. Preparation time does not include time for pitting cherries.

Provided by xvc

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 8

2 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1 cup milk
2 tablespoons vegetable oil
3 cups pitted tart red cherries
1 cup white sugar
¼ teaspoon almond extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • In a bowl, stir together the flour, 1 cup of sugar, baking powder, milk, and vegetable oil to make a smooth batter; scrape batter into the prepared baking dish.
  • In a separate bowl, stir the cherries with 1 cup of sugar and the almond extract; spoon the cherry mixture over the batter.
  • Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center of the cake comes out clean, about 30 minutes.

Nutrition Facts : Calories 261.9 calories, Carbohydrate 56.4 g, Cholesterol 1.6 mg, Fat 3.2 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 92.7 mg, Sugar 39.5 g

SOUR CREAM CHERRY CAKE



Sour Cream Cherry Cake image

Well, there isn't any sour cream in this cake, I used lowfat yogurt instead, but the original recipe that I adapted did use it (Mennonite cookbook, Sour Cream cake). Use any fruit you like. I had lots of cherries.

Provided by BeckyMonster

Categories     Dessert

Time 55m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 9

1 cup low-fat plain yogurt (can be plain or fruit flavored)
1 cup sugar
3 eggs (separated)
2 cups flour
1 teaspoon lemon juice
lemon rind, from one lemon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cherries, pitted (or other fruit!)

Steps:

  • Mix egg yolks, lemon rind and juice, sugar and yogurt together.
  • Sift in flour, baking soda, salt and mix thoroughly.
  • Mix in cherries or other fruit.
  • Beat egg whites until stiff (if you can, great, otherwise a bit watery is fine) and mix inches.
  • Pour into greased loaf pan
  • Bake at 350 for 40-50 minutes.

Nutrition Facts : Calories 280.9, Fat 2.5, SaturatedFat 0.8, Cholesterol 80.5, Sodium 347.3, Carbohydrate 57.8, Fiber 1.2, Sugar 33.4, Protein 7.1

SOUR CREAM CHERRY COFFEE CAKE



Sour Cream Cherry Coffee Cake image

Make and share this Sour Cream Cherry Coffee Cake recipe from Food.com.

Provided by beakerwill

Categories     Breads

Time 50m

Yield 2 cakes, 10 serving(s)

Number Of Ingredients 11

1/4 lb butter (I use salted)
1 cup white sugar
2 large eggs
1 cup sour cream, preferably fat free
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract (pure, if you can)
1 tablespoon lemon zest, chopped fine
1/2 cup cherry preserves, highest quality you can find

Steps:

  • Preheat oven to 350 fareheight.
  • Butter 2 8-inch cake pans (square or round, either works),and set aside.
  • In a large bowl ( mixing bowl, if you have one ), cream butter and sugar together until well mixed. Add eggs one at a time,beating well.Add sour cream, and mix well.
  • In a small bowl, mix the flour,baking powder,baking soda,and salt together.
  • Add the dry ingredients to the butter mix, and mix well.the batter will be stiff.
  • Stir in the vanilla, lemon zest, and cherry preserves.
  • Spread batter evenly in the pans, and place in oven.
  • Bake 20-30 mins, or until a toothpick comes stuck into the center comes out clean.
  • When cooled, a confectioners sugar & lemon juice icing goes very well. Enjoy.

Nutrition Facts : Calories 359.9, Fat 15.3, SaturatedFat 9.2, Cholesterol 76.8, Sodium 317.6, Carbohydrate 51.4, Fiber 0.9, Sugar 28, Protein 4.7

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