Looking through the amazingly delicious recipes from my latest book acquisition “Afternoon Tea at Home” by Will Torrent, I have found a cake that took me directly back to my childhood, into my grandma’s kitchen: sour cherry cake.
My grandma used to have in her huge garden 2 sour cherry trees and every year around mid of June, when they where ripen enough, she used to do sour cherry cake.
I was always a person that loves more sour that sweet and of course I’ll prefer sour cherries to sweet cherries. My grandma’s cake was my absolute favourite of the season.
Now I don’t have my grandma’s booklet recipes and most of the time she used to cook and bake from her heart, without following any recipe, but the craving was too big so I needed to try this sour cherry cake and I must say it tastes pretty much the same as my grandma’s.
Never miss a recipe:
Let’s see the ingredients needed for a 27 cm / 10 ½-inch square baking pan, 16 servings
(I have used my only square baking pan which is smaller, has 21 cm / 8 inch, so the cake was a little bit higher).
- 320 g / 2 ½ cups plain / all purpose flour
- 10 g / 2 ½ teaspoons baking powder
- A pinch of salt
- 250 g / 1 ¼ cups caster / granulated sugar / brown sugar
- 2 eggs
- 15 g / 1 tablespoon vanilla extract
- 225 ml / scant 1 cup sunflower oil or other neutral vegetable oil
- 225 ml / scant 1 cup whole milk
- 500 g / 2 ½ cups fresh or frozen pitted sour cherries (if frozen, do not defrost)
- A handful of flaked / slivered almonds
- Icing / confectioners’ sugar for dusting
Directions:
Preheat the oven to 160ºC (325ºF) Gas 3 and prepare your square baking pan lining it with baking paper.
Sift together the flour and baking powder in a large mixing bowl and set aside.
Combine the salt, sugar and eggs in a separate bowl and beat with a handheld electric mixer until the mixture triples in volume and leaves a trail when you drag a spoon through it.
Add the vanilla extract and stir through.
In a slow stream pour the oil, mixing well, followed by the milk.
Add the sifted flour mixture and mix just enough to combine.
Spread evenly in the prepared pan and sprinkle all over with sour cherries.
Sprinkle with flaked/slivered almonds for extra flavour and texture.
Bake in the preheated oven for 25-30 minutes or until the skewer inserted in the middle of the cake comes out clean.
Cool, then cut into squares and sprinkle with icing / confectioners’ sugar before serving.
A very easy but irresistible cake.
Very moist and delicious.
The only problem is that you can’t stop at only one square 😉
Sour Cherry Cake
Ingredients
- 320 g / 2 ½ cups plain / all purpose flour
- 10 g / 2 ½ teaspoons baking powder
- 1 pinch salt
- 250 g / 1 ¼ cups caster / granulated sugar / brown sugar
- 2 eggs
- 15 g / 1 tablespoon vanilla extract
- 225 ml / scant 1 cup sunflower oil or other neutral vegetable oil
- 225 ml / scant 1 cup whole milk
- 500 g / 2 ½ cups fresh or frozen pitted sour cherries (if frozen, do not defrost)
- A handful of flaked / slivered almonds
- Icing / confectioners’ sugar for dusting
Instructions
- Preheat the oven to 160ºC (325ºF) Gas 3 and prepare your square baking pan lining it with baking paper.
- Sift together the flour and baking powder in a large mixing bowl and set aside.
- Combine the salt, sugar and eggs in a separate bowl and beat with a handheld electric mixer until the mixture triples in volume and leaves a trail when you drag a spoon through it.
- Add the vanilla extract and stir through.
- In a slow stream pour the oil, mixing well, followed by the milk.
- Add the sifted flour mixture and mix just enough to combine.
- Spread evenly in the prepared pan and sprinkle all over with sour cherries.
- Sprinkle with flaked/slivered almonds for extra flavour and texture.
- Bake in the preheated oven for 25-30 minutes or until the skewer inserted in the middle of the cake comes out clean.
- Cool, then cut into squares and sprinkle with icing / confectioners' sugar before serving.
Notes
Oh hello! All photos and content are copyright protected. Please do not use my photos without prior written permission. If you ask me, maybe I will give them to you but you need to ask first. Thank you for your kind understanding!
Did you make this recipe? I want to see it! Tag @popsiclesociety on Instagram.
Happy Baking!
Ain’t nothing like Granny’s dishes,classic food and the right touch,appreciate you sharing, peace
She absolutely do well
Thank you 😉
You’re perfectly right! I’m glad you like it! Thank you very much!
Absolutely tempting.
I’m glad you like it Rupali 😉 Thank you!
If there’s one thing I miss in Germany it’s sour cherries. You just can’t get them anywhere.
Very difficult to find them here too…fresh no way…at least I’ve found a canned version 😉
This looks wonderful! Now to work on getting those cherries!
Thank you very much! I’ve had a hard time to find them too but was worth the effort 😉
This looks delicious! And how wonderful that it’s filled with such sweet memories. ❤️
Thank you very much Michelle! It’s wonderful when food brings us back sweet memories 😉😋
Such sweet memories!
Indeed 😉 Thank you Winnie!
You’re welcome! 😊
I always like the contrast of sweet and sour particularly in baking. Wonderful recipe. Thanks for posting.
Thank you Bernadette! Me too, I think especially in baking the sweet and sour is a perfect combination 😉😋
My SIL was such a baker/cook as your Grandma – very little written down, a teacup that was only for baking, a pinch of this and voila we would be eating a Victoria Sponge with whipped cream and jam filling. The cream from their dairy cow and home preserves jam from a said strawberries from the garden. She had this large room off the side of the house that was filled with bottled everything…and yes they had a farm.
That’s wonderful! Nothing is better than a home baked cake with own grown products 😋 Oh yes, also my grandma used to have a large room filled with all the conserves that she used to do with all the own grown products 😉 It was like a supermarket filled with goodies 😆
Now there is a memory form times gone by. I’m so gonna make this for my dad the next time I’m home. Thanks for sharing.
I’m very glad you like it! The food that bring us memories is even more delicious 😋😉
This looks wonderful; I think it’s time for a snack!
Thank you Dorothy! Enjoy it 😉
We had a few cherry trees in our garden too, but never really used them for baking. My mom used to make cherry compote which was the perfect topping to spread over ice cream, cheesecake, even oatmeal. Aiva 🙂 xx
Yes, I guess cherry compote is always handy and versatile 😉 🍒 I used to love picking them from the trees and just eat them like this too…I love them fresh, compote, or in sweets and savory dishes 😋 let’s say I’m a cherry fan 🍒😉
Thanks Aiva! 😉
this looks really delicious … 💖🥰
Thank you very much 😉
i just want to kindly inform you that i changed my title adress to theyiena.wordpress.com if you are still intrrested in reading my posts 💖🥰
Ok, thank you for letting me know 😉
Absolutely delicious 😋
Thank you Suni!