Fresh Cherry Cake with Sugar Crunch Top
This fresh cherry cake is a soft, buttery sour cream cake studded with juicy sweet cherries and finished with a crackly sugar crunch top. No frosting needed!
Servings: 8
Calories: 367kcal
Ingredients
- 1/2 cup salted butter softened to room temperature
- 1 1/4 cup granulated sugar divided
- 1 teaspoon vanilla extract or 1/4 teaspoon almond extract
- 2 large eggs
- 1 1/3 cup all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoons salt
- ½ cup full-fat sour cream or full fat Greek yogurt
- 2 cups dark sweet cherries pitted and quartered
Instructions
- Preheat oven to 350ºF. Spray a 9-inch round cake pan (or springform pan) with cooking spray and set aside. If you'd like to completely remove the whole cake from the pan to serve, line the cake pan with parchment paper before adding the cake batter.)
- In a large bowl, whip together the butter and 1 cup of the sugar (the other ¼ will go on top) until pale and fluffy, about five minutes. 1/2 cup salted butter , 1 1/4 cup granulated sugar
- Add the vanilla (or almond) and eggs, one at a time, and beat well after each addition. 1 teaspoon vanilla extract, 2 large eggs
- In a small bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, mixing just until combined after each addition. 1 1/3 cup all-purpose flour, 1 ¼ teaspoons baking powder, ¼ teaspoons salt, ½ cup full-fat sour cream
- Gently fold in the cherries to the cake batter using a rubber spatula. Spread the batter in the prepared baking pan. Sprinkle the remaining ¼ cup of sugar evenly over the top of the cake batter. 2 cups dark sweet cherries
- Bake 35-40 minutes. The cake is done when the sugar top is crackly and golden, the edges have pulled slightly from the pan, and the very center still has the faintest jiggle. A toothpick inserted in the middle should come out with moist crumbs clinging to it, not wet batter.
- Let the cake cool completely in the pan and then serve.
Notes
- Smaller or deeper pans need more time. If you swapped the 9-inch round for an 8-inch, start checking at 40 minutes and expect to go longer.
- Also, using low fat/fat free sour cream or yogurt may require a longer baking time.
- Storage Instructions: If you plan to eat the cake within 1-2 days, you can store it at room temperature. Cover the cake tightly with plastic wrap or store it in an airtight container to keep it moist and prevent it from drying out. For longer storage, place the cake in an airtight container and refrigerate it. The cake will stay fresh for up to 5 days in the refrigerator.
- Refer to the article above for more tips and tricks.
- The calories shown are based on the cake being cut into 8 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 367kcal | Carbohydrates: 54g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 187mg | Potassium: 201mg | Fiber: 1g | Sugar: 36g | Vitamin A: 534IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg
