One of my favourite parts of summer are the delicious cherries that we get to enjoy. I could eat bowls of them, just by myself. Not only delicious fresh from the market, they are even great when used for baking. Cherry pie, yum!
I had been thinking about this for a while and I finally had a chance over the weekend to try it out. One of my go-to cake recipes studded with cherries. The cake came out of the oven with the cherries blackened and the flavour intensified from the roasting.
It was a really great combination, served with a sprinkle of icing sugar right on top.
Sour Cream Cake with Cherries
1 cup butter
1 1/4 cup sugar
1 tsp vanilla
2 eggs
1 cup sour cream
2 cups flour
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp baking powder
1 cup cherries, pitted and halved
Combine the butter and sugar and beat for a couple of minutes. Add the vanilla and eggs until incorporated. Add the sour cream.
In a separate bowl, combine the dry ingredients and add to the butter and egg mixture. Put batter in a greased 9″ x 12″ baking pan and top with the halved cherries. Bake at 350 degrees for 1 hour. Once cooled, cut into squares and sprinkle with icing sugar.
1 1/4 cup sugar
1 tsp vanilla
2 eggs
1 cup sour cream
2 cups flour
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp baking powder
Combine the butter and sugar and beat for a couple of minutes. Add the vanilla and eggs until incorporated. Add the sour cream.
In a separate bowl, combine the dry ingredients and add to the butter
and margarine mixture. Put batter in a greased pan and bake at 350
degrees for 1 hour. – See more at: http://www.foodmamma.com/2013/03/sour-cream-cake.html#sthash.cuDnwAay.dpuf
1 1/4 cup sugar
1 tsp vanilla
2 eggs
1 cup sour cream
2 cups flour
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp baking powder
Combine the butter and sugar and beat for a couple of minutes. Add the vanilla and eggs until incorporated. Add the sour cream.
In a separate bowl, combine the dry ingredients and add to the butter
and margarine mixture. Put batter in a greased pan and bake at 350
degrees for 1 hour. – See more at: http://www.foodmamma.com/2013/03/sour-cream-cake.html#sthash.cuDnwAay.dpuf
