SOUR CREAM CHERRY CAKE RECIPE - (4.4/5)
Provided by á-5050
Number Of Ingredients 10
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.
CHERRY SOUR CREAM CAKE
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
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
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
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 CHERRY CRUMB CAKES
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
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 CREAM CHERRY PIE
"If I can beat the birds to our cherry tree, I'll make this luscious pie. Otherwise, strawberries or blueberries can be substituted. It's especially good served warm with vanilla bean ice cream." -Betty Wingo, Marshall, Arkansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Arrange cherries evenly in the pastry shell. Dot with butter. In a large bowl, combine 1-3/4 cups sugar, flour and salt. Stir in the eggs, sour cream and lemon juice. Spread evenly over cherries. Sprinkle with remaining sugar. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until topping is set. Cool for 1 hour on a wire rack. Refrigerate for 3-4 hours before cutting. Refrigerate leftovers.
Nutrition Facts : Calories 473 calories, Fat 15g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 285mg sodium, Carbohydrate 79g carbohydrate (54g sugars, Fiber 1g fiber), Protein 6g protein.
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