Sour Cherry Cake

Sour Cherry Cake
Introduction: Sour cherries are one of my favorite fruit. They are fragile and easily perishable therefore they are hard to find fresh here in the USA. They can be found preserved in light syrup instead. Here is a popular Romanian summer dessert that is fluffy, light and refreshing, just like the sour cherries themselves. Here I used preserved sour cherries, fresh cherries would have been marvelous if I had them.
Prepared and Photographed by:
Recipe Source: Jamila Cusine
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 2 cups (300 g) + 2 tablespoons of white flour (sifted)
  • 1 cup (200 g) granulated sugar
  • 2 teaspoons of baking powder
  • pinch of salt
  • ½ cup (100 ml ) of sunflower oil or other oil with low smell (canola oil, peanut oil, corn oil)
  • 4 large eggs
  • 1 cup (200 g) yoghurt (Greek)
  • zest from 1 lemon
  • 1 teaspoon of vanilla extract
  • 2 cups of drained sour cherries in light syrup*
  • confectioner sugar for decoration
  1. In a large bowl mix the dry ingredients flour, sugar, baking powder, salt
  2. Add the oil, eggs, yoghurt, lemon zest, vanilla extract and mix well with a spatula until all combined and a homogenous batter is obtained
  3. Put the cherries in a bowl and mix them with two tablespoons of flour, the intent is to cover them in flour (this will prevent them from sinking in the batter)
  4. Line a square baking dish with pearchment paper and pour the batter in it, leveling it with a spatula
  5. Put the cherries evenly on top of the batter
  6. Bake in preheated oven at 375F (190C) for 25-30 minutes
  7. Remove from oven and sprinkle with confectioner sugar
  8. Let it cool for 30 minutes, cut in squares and serve. Enjoy!
* You can use fresh pitted sour cherries, the result will be amazing!


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