Cherry Sour Cream Cake Recipe

This gorgeously moist cake consists of a buttermilk-based sponge soaked in a tangy sour-cream-and-sour-cherry mixture. You'll need a 9-inch springform pan. By all means, use fresh sour cherries when they are in season.

Democracy Dies in DarknesscourseDessertNo ratings yetStart CookingComment on this storyAdd to your saved recipes

This gorgeously moist cake consists of a buttermilk-based sponge soaked in a tangy sour-cream-and-sour-cherry mixture.

You'll need a 9-inch springform pan. By all means, use fresh sour cherries when they are in season.

The cake should be assembled at least 8 hours in advance, and up to overnight.

Adapted from "Please to the Table," by Anya von Bremzen and John Welchman (Workman, 1990).

Story continues below advertisement

Advertisement

Ingredients

measuring cup

Servings: 8

For the cake

For the cream

Directions

  • Step 1

    For the cake: Preheat the oven to 350 degrees. Generously grease the pan with butter.

  • Step 2

    Pulse the 3/4 cup of cherries in a food processor for just a few turns, to break them up, then transfer them to the bowl of a stand mixer or hand-held electric mixer. Add the buttermilk, sugar and eggs; beat on low, then medium speed for about 1 minute.

  • Step 3

    Sift together the flour, baking soda and salt on a sheet of wax paper.

  • Step 4

    Reduce the mixer speed to low; gradually add the blended dry ingredients to the cherry mixture to form a batter. Pour into the pan; bake for 50 to 55 minutes, or until a cake tester inserted into the center comes out clean. Transfer the pan to a wire rack; cool completely before removing from the pan.

  • Step 5

    Meanwhile, make the cream: Whisk the sour cream and sugar together in a mixing bowl for 1 to 2 minutes. Add the cherries, walnuts and liqueur; whisk until well blended.

  • Step 6

    To assemble, use a long serrated knife to carefully cut the cake horizontally into 3 even layers. Place the top cake layer on a serving platter, cut side up; brush with one-quarter of the cream. Top with the second cake layer and repeat. Top with the third layer, cut side up. Spread the remaining cream on the top.

  • Step 7

    Decorate the top with cherries and walnuts; refrigerate for 8 hours or overnight before serving.

  • Step 8

    NOTE: Toast the walnut halves in a small, dry skillet over medium-low heat until lightly browned and fragrant, shaking the pan to avoid scorching. Cool completely before using.

    • Story continues below advertisement

    Advertisement

    Nutritional Facts

    Per serving

    • Calories

      490

    • Fat

      17 g

    • Saturated Fat

      7 g

    • Carbohydrates

      73 g

    • Sodium

      340 mg

    • Cholesterol

      75 mg

    • Protein

      10 g

    • Fiber

      2 g

    • Sugar

      39 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from "Please to the Table," by Anya von Bremzen and John Welchman (Workman, 1990).

    Tested by Stephanie Zarpas.

    Published November 5, 1991

    ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxnk52ys77YZqqoraJisLOxwKZknJmbmnw%3D

     Share!