Sour Cherry Cake
This Sour Cherry Cake is a tender, buttery cake topped with juicy, tart cherries that sink slightly into the golden crumb as it bakes. It’s the kind of recipe that is perfect year round, using fresh or frozen cherries.
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Servings: 8
Ingredients
- ¾ cup all-purpose flour
- ¾ cup whole wheat pastry flour or whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons unsalted butter melted
- 3 tablespoons vegetable oil
- ¾ cup granulated sugar
- 1 large egg beaten
- 1 teaspoon vanilla extract
- ½ cup whole or low fat milk
- 1 cup frozen sour tart cherries, thawed
Instructions
- Preheat oven to 350 degrees F. Spray 9-inch cake pan (round or square) with oil spray.
- In a bowl, mix together flours, baking powder, and salt.
- In a separate bowl, whisk together butter, oil, and sugar until fluffy (2-3 minutes with electric mixer). Add egg and vanilla and beat until combined well. Add milk and beat an additional minute.
- Add dry ingredients to wet ingredients and mix together gently.
- Transfer batter to prepared pan. Sprinkle cherries on top of batter.
- Bake 45 to 50 minutes until light golden brown and toothpick inserted comes out clean.
- Allow to cool before serving.