Ingredients
Units
Scale
- 2 large eggs
- 1 cup sugar
- 4 Tbsp (½ stick) unsalted butter, melted
- 1 cup (225 g) sour cream or Greek yogurt
- 2 Tbsp lemon juice (about ½ a lemon)
- 2 tsp pure vanilla extract
- 1 ½ tsp baking powder
- 1 tsp kosher salt
- ¼ tsp baking soda
- 2 cups (290 g) all purpose flour + 1 Tbsp, divided
- 2 cups pitted sour cherries, fresh, frozen or jarred
- 1 Tbsp Turbinado sugar (optional)
Instructions
- Preheat oven to 350°F. Grease and line a 9” square or round cake pan with parchment.
- In a large bowl, vigorously whisk together the eggs, sugar and melted butter.
- Whisk until the mixture is light and fluffy, and increased in volume, about 2-3 minutes.
- Add the sour cream, lemon juice, vanilla, baking powder, kosher salt, and baking soda and whisk together until fully incorporated.
- Add 2 cups of flour to the bowl, and using a wooden spoon or spatula, mix the batter until just combined and mostly smooth — be careful not to overmix.
- Dust the pitted cherries in the remaining tablespoon of flour; this helps the cherries from sinking to the bottom of the cake.
- Add the dusted cherries to the bowl and mix until just evenly incorporated.
- Transfer to the lined and greased baking pan. Top with the Turbinado sugar and a few extra cherries if desired.
- Bake for 40-45 minutes, or until golden brown on top and a small skewer or cake tester comes out clean.
- Cool and serve topped with powdered sugar or whipped cream. Keeps for 3-4 days stored covered at room temperature.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: One-pot
- Cuisine: Ashkenazi