I love cherries especially Bing cherries so when cherries were on sale I bought several lbs. and hubby helped me pitt them. I then froze them in quart bags and boy did it come in handy today. I'm using similar recipe I have used before to make a peach pound cake. The only real difference in the peach cake was I used plain yogurt and today I'm using sour cream. Enjoy!
A great idea for a Sunday brunch or with a cup of coffee at breakfast. Heck anytime this cake will be a true hit.
Hubby gave it a thumbs up!
1 cup softened salted butter
11/2 cups sugar
4 jumbo eggs or 6 large eggs
3 cups all purpose flour
1/4 tsp. Baking soda
1/2 cup sour cream
2 tsp. Vanilla
1 1/2 cups bing cherries cut in half (Toss cherries with a little flour to make sure they don’t go to bottom of pan) and then mix into batter with a large spoon. DO NOT USE MIXER
Note: My cherries were frozen and pitted. I had pitted them when cherries were on sale so this was a great way to use them.
Crumb topping
1/2 cup butter at room temperature
2/3 cup flour
1/4 cup regular sugar
2 T Brown sugar
Mix with fork breaking into small pieces
Grease and flour 10 inch tube or bunt pan
Using an electric mixer on low speed beat butter and sugar until creamy.
Add eggs one at a time while increasing speed slightly.
Add flour one cup at a time while adding sour cream slowly. Add vanilla and keep beating until blended. Fold in cherries gently with a large wooden spoon. With a large spoon place large spoonfuls of batter into bunt pan. Spread evenly into pan. Top with crumb mixture.
Bake in center of oven at 350 degrees for 15 minutes then turn oven down to 325 for 50 to 60 minutes more. Check cake with toothpick after 50 minutes and bake until toothpick comes out clean in center. Remove from oven and allow to cool for 20 to 30 minutes on cooling rack before removing from pan
My note: I would have baked this cake for 60 to 70 minutes on 350 degrees but my oven has been acting up so to be on the safe side I baked it as stated. You can bake it at the same degree of 350 if you are comfortable with your oven.
Happy Baking!
A great idea for a Sunday brunch or with a cup of coffee at breakfast. Heck anytime this cake will be a true hit.
Hubby gave it a thumbs up!
1 cup softened salted butter
11/2 cups sugar
4 jumbo eggs or 6 large eggs
3 cups all purpose flour
1/4 tsp. Baking soda
1/2 cup sour cream
2 tsp. Vanilla
1 1/2 cups bing cherries cut in half (Toss cherries with a little flour to make sure they don’t go to bottom of pan) and then mix into batter with a large spoon. DO NOT USE MIXER
Note: My cherries were frozen and pitted. I had pitted them when cherries were on sale so this was a great way to use them.
Crumb topping
1/2 cup butter at room temperature
2/3 cup flour
1/4 cup regular sugar
2 T Brown sugar
Mix with fork breaking into small pieces
Grease and flour 10 inch tube or bunt pan
Using an electric mixer on low speed beat butter and sugar until creamy.
Add eggs one at a time while increasing speed slightly.
Add flour one cup at a time while adding sour cream slowly. Add vanilla and keep beating until blended. Fold in cherries gently with a large wooden spoon. With a large spoon place large spoonfuls of batter into bunt pan. Spread evenly into pan. Top with crumb mixture.
Bake in center of oven at 350 degrees for 15 minutes then turn oven down to 325 for 50 to 60 minutes more. Check cake with toothpick after 50 minutes and bake until toothpick comes out clean in center. Remove from oven and allow to cool for 20 to 30 minutes on cooling rack before removing from pan
My note: I would have baked this cake for 60 to 70 minutes on 350 degrees but my oven has been acting up so to be on the safe side I baked it as stated. You can bake it at the same degree of 350 if you are comfortable with your oven.
Happy Baking!
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