Best 9 Sour Cherry Cake Recipes

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Welcome to the world of delectable sour cherry cakes! Whether you're a seasoned baker or just starting out, this article will guide you towards creating a divine sour cherry cake that will tantalize your taste buds and impress your friends and family. From classic recipes to unique flavor combinations, we've gathered a range of options to suit every palate and occasion. So, get ready to embark on a delicious journey as we explore the delightful world of sour cherry cakes.

Check out the recipes below so you can choose the best recipe for yourself!

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 LEMON POUND CAKE WITH CHERRY COMPOTE



Sour Cream Lemon Pound Cake with Cherry Compote image

Super moist, refreshing dessert. I serve this at Easter or Mother's Day. I store the compote separately and let it cool slightly before I serve.

Provided by Melissa VanDerLaan

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h50m

Yield 16

Number Of Ingredients 19

cooking spray
3 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¾ cup butter
2 ½ cups white sugar
2 teaspoons lemon extract
1 tablespoon lemon zest
1 teaspoon lemon zest
2 tablespoons lemon juice
3 eggs, room temperature
2 cups sour cream
4 cups frozen pitted sweet cherries
¼ cup white sugar
2 tablespoons cold water
2 teaspoons cornstarch
¼ teaspoon almond extract
2 tablespoons lemon juice
1 cup confectioners' sugar

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Spray 2 loaf pans with cooking spray.
  • Combine flour, baking powder, and salt in a bowl; set aside.
  • Beat butter, 2 1/2 cups sugar, and lemon extract with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Stir in lemon zest and 2 tablespoons lemon juice; beat for 30 seconds. Add eggs one at a time, beating well after each addition.
  • Add the flour mixture alternately with the sour cream, mixing until just incorporated. Spoon the batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Meanwhile, combine cherries, 1/4 cup sugar, water, and cornstarch for the compote in a saucepan. Bring to a boil over medium-high heat. Cook for 1 minute, stirring constantly. Remove from the heat and stir in the almond extract. Set aside.
  • Combine lemon juice and confectioners' sugar; mix well. When the cake is completely cool, drizzle the lemon glaze over top. Serve with cherry compote.

Nutrition Facts : Calories 467.5 calories, Carbohydrate 78.1 g, Cholesterol 66.2 mg, Fat 15.8 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 9.5 g, Sodium 141.1 mg, Sugar 55.4 g

SOUR CHERRY AND LEMON ICE-BOX CAKE



Sour Cherry and Lemon Ice-Box Cake image

Sour cherries seem to be an elusive fruit. Finding them fresh in the supermarket is nigh on impossible and finding them at a greengrocer or farmers market seems almost as hard. Thankfully, the frozen variety is a little easier to track down and I hoard them when I see them. I would encourage you to get your hands on some for this dessert. You can use regular sweet cherries, but the flavor won't be quite the same, so double the lemon juice, reduce the sugar a little, and add a few drops of almond extract to get you close. You can either freeze this, akin to a semifreddo, which is my preference, or simply chill it in the refrigerator, which will, of course, give it a softer finish.

Provided by Edd Kimber

Categories     Dessert     Frozen Dessert     Cake     No-Cook     Cherry     Lemon     Marscarpone     Milk/Cream     Kirsch     Vegetarian     Soy Free     Peanut Free     Tree Nut Free

Yield Serves 12

Number Of Ingredients 14

Unsalted butter or neutral-tasting oil, for greasing
For the sour cherry compote:
600 g (1 lb 5 oz) frozen pitted sour cherries, defrosted
120 ml (4 fl oz / ½ cup) kirsch
100 g (3½ oz / ½ cup) caster (superfine) sugar
Juice of ½ lemon
2 tablespoons cornflour (cornstarch)
For the filling:
250 g (9 oz / 1⅛ cups) mascarpone, at room temperature
35 g (1¼ oz / ¼ cup) icing (powdered) sugar
800 ml (28 fl oz / 3⅓ cups) double (heavy) cream
1 teaspoon vanilla bean paste
150 g (5½ oz / ½ cup) lemon curd
270 g (9¾ oz) digestives, graham crackers or speculoos biscuits

Steps:

  • Lightly grease the baking tin and line the base with parchment paper. If you want to remove the cake from the tin to serve, you can line the tin with a piece of parchment paper that overhangs the two long sides.
  • For the cherry compote, place the cherries, kirsch, sugar and lemon juice into a large saucepan and cook over a medium-high heat for about 5 minutes, until the fruit softens and releases a lot of juice. Use a slotted spoon to remove the cherries to a heatproof bowl, leaving the syrup in the pan. Continue cooking the syrup until it is reduced to about 240 ml (8½ fl oz / 1 cup).
  • Place the cornflour in a small bowl and whisk in a little of the cherry syrup to form a smooth paste. Add this to the cherry syrup in the pan and simmer, stirring, for a couple of minutes, or until slightly thickened. Pour the syrup over the fruit, cool slightly, then cover with clingfilm and refrigerate until cool.
  • For the filling, whisk together the mascarpone, icing sugar, 600 ml (20 fl oz / 2½ cups) of the cream and the vanilla in a bowl until the mixture just starts to hold its shape. Add the lemon curd and continue whisking until the mixture holds soft peaks.
  • To assemble the dessert, spread a thin layer of the lemon cream over the base of the prepared tin, then cover with a layer of biscuits, breaking them up as needed. Spread over half of the remaining lemon cream and then dollop over about a third of the cherry compote. Repeat the layering a second time and then finish with a final layer of biscuits.
  • Cover the tin with clingfilm and refrigerate or freeze for at least 4 hours before serving.
  • Just before serving, whip the remaining cream to soft peaks and spread over the dessert. Cut into slices and serve each portion with a spoonful of the remaining compote.
  • Store in a sealed container in the freezer for up to 2 weeks; if refrigerated, it will keep for 3-4 days.

SOUR CHERRY CHOCOLATE MOUSSE CAKE



Sour Cherry Chocolate Mousse Cake image

Provided by Marla Orenstein

Categories     Cake     Cookies     Berry     Chocolate     Dessert     Bake     Quick & Easy     Cherry     Fall     Edible Gift     Hazelnut     Jam or Jelly     Gourmet     Peanut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 24

For sour cherry jam
3/4 cup sour cherry jam or preserves
1 tablespoon balsamic vinegar
2 tablespoons calvados (or other type of brandy)
For shortbread base
2 tablespoons hazelnuts, toasted and skins rubbed off
3 tablespoons sugar
1/2 cup all-purpose flour
1/2 stick (1/4 cup) unsalted butter, softened
2 tablespoons unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
For mousse
1 teaspoon unflavored gelatin (from a 1/4-oz envelope)
3 tablespoons cold water
1/2 cup chocolate hazelnut spread such as Nutella (5 oz)
1/2 cup mascarpone (1/4 lb)
1 1/2 cups chilled heavy cream
2 tablespoons unsweetened Dutch-process cocoa powder
3 tablespoons sugar
For ganache
1/4 cup plus 1 tablespoon heavy cream
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped
Special Equipment
an 8-inch (20-cm) springform pan; parchment paper

Steps:

  • Make sour cherry jam:
  • In a small saucepan stir together the cherry jam, balsamic vinegar, and calvados. Simmer over low heat until the liquid reduces and thickens, about 10 minutes. Remove from heat and let stand until cooled completely.
  • Make shortbread base:
  • Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.
  • Pulse hazelnuts with sugar in a food processor until nuts are finely chopped. Add flour, butter, cocoa, and salt and pulse just until a dough forms.
  • Press dough evenly onto bottom of springform pan with your fingers. Prick all over with a fork, then bake until just dry to the touch, about 18 to 20 minutes. Transfer base in pan to a rack to cool completely, about 30 minutes. Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.
  • Make mousse while shortbread cools:
  • Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes. Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. Whisk in chocolate hazelnut spread until combined and remove from heat.
  • Whisk together mascarpone and chocolate hazelnut mixture in a large bowl. Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks. Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined.
  • Use a spoon or rubber spatula to spread the jam mixture evenly on top of shortbread, then spoon the mousse layer on top of the jam, gently smoothing top. Chill, covered, at least 3 hours.
  • Make ganache and glaze cake:
  • Bring cream to a simmer in a small heavy saucepan and remove from heat. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth. Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.
  • Run a warm thin knife around inside of springform pan, then remove side. Slide cake off bottom of pan and transfer to a serving plate. Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides.

SOUR CHERRY COFFEE CAKE



Sour Cherry Coffee Cake image

This is a great yeast coffeecake that I like to make during cherry season. Sometimes I use sweet cherries in place of the sour ones, depending on what's available at the time. Original recipe by Beth Hensperger. NOTES: 1. do not preheat oven, 2. times do not include time to make dough in bread machine, since bread machines vary (my dough cycle takes 1 hour 30 minutes), 3. cooking time includes cooling time

Provided by Muffin Goddess

Categories     Yeast Breads

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 18

1/2 cup whole milk
1/4 cup water, room temp
3 tablespoons vegetable oil
1 egg yolk
2 1/4 cups all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon salt
2 teaspoons bread machine yeast
1/2 cup sour cream
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
2 (16 ounce) cans unsweetened sour pitted cherries, drained well (fresh pitted cherries can be used if you have them, approx. 2 cups)
2/3 cup all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
5 tablespoons chilled butter, cut in pieces

Steps:

  • In a small bowl, whisk together all ingredients for cherry layer EXCEPT cherries. Cover and refrigerate.
  • In another small bowl, combine flour, sugar, and cinnamon for topping. Cut in butter until mixture becomes coarse crumbs. Cover and refrigerate.
  • Place all ingredients for dough in bread machine pan in the order recommended by the manufacturer. Program for dough cycle and start.
  • Just before dough is complete, grease a 9-inch square baking pan or a 10-inch pie plate.
  • Once dough is complete (it will be quite soft and sticky), scrape dough into prepared pan. Dust hands with flour and press dough into pan evenly.
  • Carefully spread sour cream mixture over dough, then distribute cherries over sour cream. Sprinkle crumb topping evenly over cherries.
  • Place pan on rack in center of cold oven. Turn oven on to 375 degrees F, and bake until edges turn golden brown and a toothpick inserted in the middle comes out clean (approximately 35 minutes).
  • Remove from oven and allow to cool on a wire rack for about 20 minutes. Serve warm.
  • MORE NOTES: this coffeecake freezes well. Place in refrigerator overnight or on countertop, unwrapped. Reheat for 12 minutes in a 300 degree F oven.

Nutrition Facts : Calories 502.7, Fat 16.8, SaturatedFat 7.5, Cholesterol 48.8, Sodium 237.6, Carbohydrate 82.8, Fiber 2.5, Sugar 24.3, Protein 7.3

ROMANIAN SOUR CHERRY CAKE



Romanian Sour Cherry Cake image

This recipe is best with fresh sour cherries, but you can use canned sour cherries as well. It combines very nicely the sour flavor with the cake's sweetness. It is a very popular recipe in Romania.

Provided by oanaT

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h25m

Yield 10

Number Of Ingredients 7

5 eggs, separated
1 ¼ cups superfine sugar
5 tablespoons sunflower seed oil
2 cups all-purpose flour
1 lemon, zested
½ teaspoon vanilla extract, or more to taste
2 ¼ cups pitted sour cherries

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x16-inch cake pan.
  • Beat egg whites in a bowl until foamy. Add sugar little by little while continuing to beat.
  • Blend the yolks and oil together in a bowl.
  • Add the yolk mixture to the bowl with the egg whites. Add lemon zest and vanilla extract. Mix for 3 more minutes. Gently blend in flour using a tablespoon. Pour batter into the prepared pan and spread cherries on top.
  • Bake in the preheated oven until crust is golden brown, 40 to 60 minutes. Turn off the oven, leaving cake inside with the door closed for 30 minutes. Allow to cool before serving.

Nutrition Facts : Calories 303.7 calories, Carbohydrate 48.6 g, Cholesterol 93 mg, Fat 9.8 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 1.5 g, Sodium 36.9 mg, Sugar 28.3 g

SOUR CHERRY CAKE



Sour Cherry Cake image

Categories     Berry     Fruit     Cake     Dessert     Bake

Number Of Ingredients 9

2 cups fresh sour cherries, pitted and halved
3 1/2 cups sugar
3 cups all-purpose flour
1 teaspoon salt
1 1/2 cups unsalted butter, at room temperature, plus more for pan
6 large eggs, at room temperature
2 teaspoons pure vanilla extract
8 ounces mascarpone cheese or sour cream, at room temperature
1/2 cup Confectioners' sugar, for dusting

Steps:

  • Heat the oven to 325 degrees.
  • Lightly butter and flour a 10-inch Bundt or tube pan and set it aside (or 2 loaf pans)
  • In a small bowl, mix the cherries with 1/2 cup of the sugar. Let the mixture steep while you prepare the batter for the cake
  • In a medium bowl, mix together the flour and salt. Set aside.
  • Put the butter in the bowl of a standing mixer and beat on medium speed to combine.
  • Add the remaining 3 cups of sugar, a half-cup at a time, and beat at high speed until light and airy, 5 full minutes
  • Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed.
  • Beat in the vanilla.
  • Change the speed to medium and alternately add the flour and salt mixture and the mascarpone or sour cream, beginning and ending with the flour mixture. Mix until incorporated.
  • Drain the cherries, reserving the syrup that collects in the bowl.
  • With a rubber or silicon spatula, fold the cherries into the batter. Pour the batter into the prepared pan, and shake lightly to even out the top..
  • Bake until cake is golden brown and a cake tester inserted in the cake comes out clean, 1 hour 15 minutes.
  • While the cake is baking, put the reserved cherry syrup in a small saucepan and boil for about 5 minutes, or until slightly thickened. Strain and reserve the liquid.
  • When the cake is done, place the pan on a cooling rack and cool for 20 minutes. Remove the cake from the pan.
  • While it is still warm, brush the top and sides with the warm cherry syrup. The cake will absorb the syrup.
  • Let the cake cool to room temperature. To serve, transfer the cake to a decorative platter or cake stand. Dust with confectioners' sugar

GLUTEN-FREE APPLE AND SOUR CHERRY CAKE



Gluten-Free Apple and Sour Cherry Cake image

I found this recipe in a newspaper and immediately thought of a fantastic lady **Jubes**, who likes to cook gluten free, and has some great gluten free recipes for any-one who has an intolerance. I have been lucky enough to have found and since converse with **Jubes** through here Recipe Zaar, and I sent her this Gluten free recipe, which **Jubes** made for herself and her family. Both **Jubes and I think it would work well with regular flour, but as yet I have not tried (but am going to). This recipe is called a cake, but **Jubes** suggests its more of a pudding type cake, but also says its super easy to make!!! So I have **Jubes** to thank for this recipe being posted!!!!! Thanks Mate!!!!

Provided by Tisme

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

4 apples
6 eggs
1 teaspoon finely grated lemon zest
2 cups caster sugar
2 cups gluten-free self-raising flour
1 teaspoon vegetable oil
200 g morello pitted cherries, drained
cinnamon sugar

Steps:

  • Preheat oven to 180c. Line 22cm cake tin with baking paper. Peel apples and slice into thin pieces.
  • Whisk eggs, lemon zest and sugar until thick and creamy (about 8 minutes).
  • GraduallY fold in flour. The batter should be the consistency of sour cream.
  • Pour oil in the pan.
  • Arrange apples and cherries in the bottom of oiled pan. Pour the batter evenly over the fruit.
  • Bake the cake for about 40 minutes or until golden and cooked when tested.
  • Rest cake on rack for about 5 minutes before turning cake upside down on to a plate. Sprinkle with cinnamon sugar and serve warm with whipped cream.

Nutrition Facts : Calories 420.4, Fat 5.8, SaturatedFat 1.7, Cholesterol 186, Sodium 72.9, Carbohydrate 89.2, Fiber 3.6, Sugar 83.6, Protein 7

SOUR CHERRY COFFEE CAKE



Sour cherry coffee cake image

Number Of Ingredients 1

1 Cherry

Steps:

  • Stir

Tips:

  • Use fresh or frozen sour cherries for the best flavor. If using frozen cherries, thaw them before using and drain off any excess liquid.
  • Pit the cherries before using. You can use a cherry pitter or a paring knife to remove the pits.
  • Use a bundt pan or springform pan for the cake. This will help to create a tall, moist cake.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting it.
  • Use a cream cheese frosting or a sour cherry glaze to top the cake.

Conclusion:

Sour cherry cake is a classic dessert that is perfect for any occasion. It is a delicious and easy-to-make cake that is sure to please everyone. With its moist texture, tart cherries, and sweet frosting, sour cherry cake is a dessert that you will love.

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