The basis dough I used in this Cherry Cake is very good for baking other coffee cakes, muffins, and cupcakes. It takes just a few minutes to make the dough.
In my cherry cake I really enjoy the combination of airy and sweet dough, tartness of fruits and the sugar-crunchy top.
I am thrilled that the cake is so easy to prepare. The only one disadvantage is in this recipe is long baking time. The cake should stay in the oven for almost an hour. But if you are not in a hurry, you will definitely enjoy this delicious cherry cake with a cup of coffee or tea.
Cherry Coffee Cake
one 9-10” cake
- 1 stick (114 g) butter at room temperature
- 1 cup sugar + 1/3 cup sugar
- 2 large eggs at room temperature
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 200-300 g cherries, pitted (the amount depends on the size of the cherries), (frozen cherries are fine – do not defrost)
- ½ cup sliced or chopped almonds (or pistachios)
Preheat oven to 350 F (180 C).
Grease a 9-10” springform pan with butter.
In a mixer (or a food processor) beat the butter with 1 cup of sugar until fluffy for about 3-5 minutes.
Add the eggs, one by one.
Add the sour cream and vanilla extract.
Add the mixture of sifted flour, salt, soda and baking powder. Stir.
Put the dough into the springform pan. Arrange the cherries over the dough, sprinkle with almonds and sugar (1/3 cup).
Bake for 45-50 minutes. Cake should be golden on the top, sugar crust should be formed; a wooden skewer should come out clean from the center of the cake.
Cool in the pan.
Cook with pleasure!