Are you craving a deliciously moist cake that's both easy to make and bursting with vibrant flavor? Look no further! This sour cherry cake recipe is the perfect answer. It's a delightful blend of sweet and tart, making it an ideal dessert for any occasion, from casual weeknight dinners to elegant gatherings. This recipe is perfect for those looking for easy recipes and quick dinner ideas – it’s surprisingly simple to whip up, even for beginner bakers. Let's dive into this homemade cooking adventure!
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh or frozen sour cherries, pitted (if using frozen, do not thaw)
Instructions:
Getting Started: Preheat and Prep
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This simple step ensures your cake releases easily and prevents sticking.
Combining Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents for a light and fluffy cake.
Creaming Butter and Sugar:
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is crucial for incorporating air and creating a tender crumb. Use an electric mixer for best results.
Adding Wet Ingredients:
- Beat in the eggs one at a time, then stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is well combined.
Alternating Wet and Dry:
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Overmixing can lead to a tough cake, so be gentle!
Incorporating Cherries:
- Gently fold in the pitted sour cherries. Be careful not to overmix; a few streaks of cherries are perfectly fine.
Baking the Cake:
- Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Cooling and Serving:
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking and ensures even cooling.
Tips for the Best Sour Cherry Cake:
- For a richer flavor, use brown sugar instead of granulated sugar.
- Add a teaspoon of almond extract along with the vanilla for a delightful twist.
- Top the cake with a simple glaze made from powdered sugar and a little lemon juice.
- If using frozen cherries, ensure they are well-drained before adding them to the batter to prevent a soggy cake.
Variations:
- Lemon Sour Cherry Cake: Add the zest of one lemon to the batter for a zesty kick.
- Sour Cherry Almond Cake: Incorporate ½ cup of sliced almonds into the batter.
- Sour Cherry Streusel Topping: Create a streusel topping with flour, brown sugar, butter, and oats to sprinkle over the cake before baking.
Nutritional Information (per serving, approximate):
Calories: Around 250-300 Fat: 10-12g Protein: 4-5g Carbohydrates: 35-40g
This delicious sour cherry cake is a perfect example of how easy and rewarding homemade cooking can be. It's a delightful addition to any meal and a surefire way to impress your friends and family with your baking skills. Enjoy!