The last sour cherries of the season. I picked them from our sour cherry tree, trying not to eat too many. I needed two cups for the sour cherry cake. My favourite sour cherry cake, the one my mother-in-low prepares. She knows I love it and so does everybody else in our family. Half of the tray is for me, the others share the other half.
- 2 cups sour cherries, washed and pitted
- 125 g (4.4 oz) unsalted butter, melted and cooled + 50 g oil
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 4 large eggs
- 1 baking powder (10 g)
- 1 pinch salt
- 1 vanilla sugar
Preheat oven to 180°C (350°F). Lightly butter a 30 cm (12 inch) round pan. Sprinkle some flour above to prevent cake from sticking to the pan.
Put the flour, baking powder, vanilla and salt in a bowl and stir with a spoon.
In another bowl whisk eggs with the sugar until thick, about 5 min. Add alternatively flour and butter-oil mixture until well incorporated. Transfer batter to your baking pan, put sour cherries above close to each other and bake for 30 minutes. Turn down the heat to 160°C (320°F) and bake for additional 15-20 minutes until cake gets golden brown and a toothpick comes out clean.
Let cool to room temperature, about 1 hour and sprinkle with powder sugar. This cake tastes better a day after prepared. But who has the patience to wait for so long?