Sour cherries are one of my favourite fruits. Probably that is one of the reasons I spent the other day around the stove trying two different recipes for sour cherry cake. This is the first one I would like to tell you about. It is based on the recipe for buttermilk blueberry cake I saw in one of my absolute favorite blogs. It does not look very attempting, but it is. You can feel the butter and the crust is crunchy.
- 120 g unsalted butter, room temperature
- zest from 1 lemon
- 175 g sugar
- 1 egg
- 1 tsp vanilla
- 250 g flour
- 2 tsp baking powder
- 1 tsp salt
- 2 cups sour cherries, washed and pitted
- ½ cup buttermilk
Preheat oven to 180° C (350° F). Butter and flour a 10-inch (about 25 cm) baking pan. Beat butter with the sugar and lemon zest. Beat in egg and vanilla. Toss sour cherries with 3 Tbsp of the flour and 1 Tbsp castor sugar. Mix rest of the flour with the baking powder and salt. Add flour to the batter alternating with the buttermilk. Spoon batter into the pan, press sour cherries into the batter and bake for 40-45 minutes. Cool for at least 15 minutes before eating. If you have the patience needed.