Sour Cherry Cake
A super easy and irresistible 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
The quantity of ingredients are for a 27 cm / 10 ½-inch square baking pan, 16 servings
However, I have used my only square baking pan which is smaller, has 21 cm / 8 inch, so the cake was a little bit higher.