This vintage recipe for Sour Cream Cherry Cake is a perfect way to use summer's cherries. Adapted to be a full 'from scratch' cake yet still simple to make, your guests will be lining up for a second slice!
- 2 ½ cups of flour (I used King Arthur’s Gluten Free blend)
- 1 ½ cup plus 2 tablespoons granulated sugar
- ½ teaspoon salt
- 3 teaspoons baking powder
- ½ cup sour cream
- Approximately 12 large cherries, stemmed, pitted and sliced in half
- 2 cups heavy whipping cream
- 1 teaspoon vanilla
- 2 eggs
- 3 cups, stemmed, pitted cherries rough chopped (I used Bing)
- 1 tablespoon lemon juice
- ¼ cup water
- 2 tablespoons cornstarch
- 1/3 cup sugar
- 1/8 teaspoon almond extract
- Combine cornstarch and water and stir to fully combine. In a medium heavy sauce pan, combine cherries, lemon juice, water/cornstarch, sugar; stir to fully combine. Bring the mixture to a boil and lower the heat to low, allowing it to lightly simmer for 10 minutes; stir frequently. While it simmers you may mash the cherries to break them down further with the back of a wooden spoon or a potato masher. Remove from heat, add almond extract and allow to cool to room temperature.
- Prepare two 9-inch round cake pans by cutting out a circle of parchment paper to line each cake pan bottom. Preheat oven to 350 degrees.
- In a large bowl, combine the flour, 1 ½ cup of granulated sugar, salt, baking powder, sour cream, eggs and cooled pie filling. Stir by hand to fully combine.
- Pour mixture into the cake pans equally and bake on 350 for approximately 35 minutes, until the cake has begun to slightly brown on the top, pull away from the sides and a toothpick inserted comes out clean.
- Remove from oven and place on a cooling rack. After 20 minutes turn cake layers out onto cooling rack to fully cool.
- In the bowl of a mixer with a whisk attachment, combine the whipped cream, vanilla and 2 tablespoons of remaining granulated sugar. Beat on high speed until stiff peaks form.
- Place one cake layer on serving plate flat side down. Divide whipped cream into two equal batches. Spread 1/2 of one of the batches onto the top of the cake layer. Place the sliced cherry halves on the whipped cream (note: if you wish them to be smaller, chopped or to have more you can alter them to suit your taste). Spread the remaining ½ of the first whipped cream batch on top of the cherries.
- Place remaining cake, flat side down on the whipped cream and frost the top with the remaining batch of whipped cream. Refrigerate until serving.