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Sour cherry Cake Made with Cream
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Source: https://recipheon.com/en/recipes/desserts/cherry-cake-made-with-cream
About this recipe
This simple oven-baked sour cherry cake uses cream to give the batter a soft texture and delicate dairy flavor. Sour cherries balance the sweetness with gentle tartness, keeping the cake from tasting bland or heavy. Fold in the fruit carefully so it is evenly distributed and does not release too much juice before baking. Once cool, the cake slices neatly, with sour cherries providing a distinct fruit note in every piece.
Ingredients
220 g all-purpose flour
2 eggs
150 ml whipping cream (30% fat)
120 g fresh sour cherries, pitted and patted dry
70 g sugar
1 teaspoon baking powder
Steps
Line a round pan about 20 cm in diameter with parchment paper. Preheat the oven to 180°C with top and bottom heat and position a rack in the middle.
Put the eggs, sugar and cream in a bowl. Whisk until the yolks and whites are evenly combined with the cream. Do not whip the cream separately.
Mix the baking powder evenly into the flour in a separate bowl. Add to the wet mixture and fold gently with a spatula, lifting the flour from the bottom. Stop as soon as no dry streaks remain.
Check that no pits remain in the cherries. Drain cherries from a jar thoroughly; wash, pit and dry fresh ones. Gently fold the cherries into the batter and transfer to the pan, or put the batter in the pan first and spread the fruit evenly over the top.
Bake for 35–45 minutes, until the center springs back. Insert a skewer into the cake between the cherries: it should come out without raw batter. Red fruit juice alone on the skewer does not mean the crumb is underbaked.
Set the pan on a wire rack and leave the cake to cool completely. Do not slice until the cherry juice and center are no longer hot, to avoid tearing the moist crumb.
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