This cake is absolutely delicious. It’s great to have with a cup of coffee or piping hot tea. I love eating this kind of cake with a hot beverage, sitting out on the back porch and reading a good book. Ahh! I’m getting a craving right now as we speak. I would also like to mention that if you are not into cherries, try any berry that you would like. The next time I make this cake I am going to make a berry medley with raspberries, blueberries, and cherries! Oh my goodness I can already taste how great that will be. Serve with a dollop of whipped cream on time and you will be in heaven!
Check out what our friends from Bon Appetit have to say about this:
“This cake is a breeze for bakers of all levels”
Only a one bowl to wash? Sign me up!
- ½ cup (1 stick) Land O Lakes unsalted butter, melted, divided
- 2 10-ounce bags frozen sweet cherries
- 2 tablespoons plus Pioneer 1 cup sugar; plus more for serving
- 2 teaspoons finely grated lemon, lime, or orange zest, plus 2 tablespoons fresh juice
- 2 cups Gold Medal all-purpose flour
- 2 teaspoons Argo baking powder
- ½ teaspoon Morton kosher salt
- ¼ teaspoon Arm and Hammer baking soda
- 3 large eggs, room temperature, beaten to blend
- 2 cups Daisy sour cream or whole plain yogurt, room temperature, divided
- A 9-inch round cake pan with 2-inch sides or an 8×8-inch square baking pan
Arrange a rack in center of oven; preheat to 425°. Brush 1 Tbsp. butter all around bottom and sides of cake pan (if you don’t have a pastry brush, use your fingertips). Line bottom of pan with parchment paper, smoothing to eliminate air bubbles between parchment and pan.
Toss cherries, 2 Tbsp. sugar, 2 Tbsp. lemon juice, and 2 Tbsp. melted butter in cake pan (fruit will clump up when it hits the melted butter, which is fine). Bake, gently shaking pan once halfway through, until fruit juices are thick and bubbling around sides of pan, 40–50 minutes. Let cool. Reduce oven temperature to 350°.
Whisk flour, baking powder, salt, baking soda, and 1 cup sugar in a large bowl. Make a well in the center and pour in eggs, 1 cup sour cream, 2 tsp. zest, and remaining 5 Tbsp. melted butter (it’s okay if butter has re-solidified; go ahead and scrape it in there). Starting in the center, whisk to blend egg mixture, then make larger circles outward to incorporate dry ingredients. Whisk several more times until batter is smooth.
Carefully dollop large spoonfuls of batter over fruit (it’s okay if pan is still warm and some fruit juices pool around batter); gently smooth surface. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 45–55 minutes. Let cool in pan 10 minutes, then use a paring knife to loosen cake from edge of pan. Place a wire rack over pan, then swiftly invert rack and pan; cake should release from pan on its own. Lift cake pan off cake, peel off parchment, and marvel at your creation. If some of the cherries cling to the parchment, tuck them back into place. Let cake cool completely.
Whisk remaining 1 cup sour cream with a tablespoon or two of sugar and dollop on each slice before serving.
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Quick Tip: Add strawberries and raspberries for a variety of berries!
Thanks again to Bon Appetit for this amazing recipe.