SOUR CHERRY PUDDING CAKE
This dessert is best served warm with whipped cream or vanilla ice cream. It is also delicious cooled to room temperature. Plan on making it when it will be eaten within 36 hours. The soft cake part can become stale afterward. I tend to make this for company or for a dish to pass event. Preparation time does not include time for pitting cherries.
Provided by xvc
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- In a bowl, stir together the flour, 1 cup of sugar, baking powder, milk, and vegetable oil to make a smooth batter; scrape batter into the prepared baking dish.
- In a separate bowl, stir the cherries with 1 cup of sugar and the almond extract; spoon the cherry mixture over the batter.
- Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center of the cake comes out clean, about 30 minutes.
Nutrition Facts : Calories 261.9 calories, Carbohydrate 56.4 g, Cholesterol 1.6 mg, Fat 3.2 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 92.7 mg, Sugar 39.5 g
SOUR CHERRY CRUMB CAKES
Frozen dark sweet cherries may be substituted for fresh sour cherries. Let frozen cherries thaw before using.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 16 squares
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
- Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
- Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
- Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.
SOUR CHERRY CHOCOLATE MOUSSE CAKE
Provided by Marla Orenstein
Categories Cake Cookies Berry Chocolate Dessert Bake Quick & Easy Cherry Fall Edible Gift Hazelnut Jam or Jelly Gourmet Peanut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 24
Steps:
- Make sour cherry jam:
- In a small saucepan stir together the cherry jam, balsamic vinegar, and calvados. Simmer over low heat until the liquid reduces and thickens, about 10 minutes. Remove from heat and let stand until cooled completely.
- Make shortbread base:
- Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.
- Pulse hazelnuts with sugar in a food processor until nuts are finely chopped. Add flour, butter, cocoa, and salt and pulse just until a dough forms.
- Press dough evenly onto bottom of springform pan with your fingers. Prick all over with a fork, then bake until just dry to the touch, about 18 to 20 minutes. Transfer base in pan to a rack to cool completely, about 30 minutes. Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.
- Make mousse while shortbread cools:
- Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes. Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. Whisk in chocolate hazelnut spread until combined and remove from heat.
- Whisk together mascarpone and chocolate hazelnut mixture in a large bowl. Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks. Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined.
- Use a spoon or rubber spatula to spread the jam mixture evenly on top of shortbread, then spoon the mousse layer on top of the jam, gently smoothing top. Chill, covered, at least 3 hours.
- Make ganache and glaze cake:
- Bring cream to a simmer in a small heavy saucepan and remove from heat. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth. Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.
- Run a warm thin knife around inside of springform pan, then remove side. Slide cake off bottom of pan and transfer to a serving plate. Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides.
SOUR CHERRY COFFEE CAKE
This is a great yeast coffeecake that I like to make during cherry season. Sometimes I use sweet cherries in place of the sour ones, depending on what's available at the time. Original recipe by Beth Hensperger. NOTES: 1. do not preheat oven, 2. times do not include time to make dough in bread machine, since bread machines vary (my dough cycle takes 1 hour 30 minutes), 3. cooking time includes cooling time
Provided by Muffin Goddess
Categories Yeast Breads
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a small bowl, whisk together all ingredients for cherry layer EXCEPT cherries. Cover and refrigerate.
- In another small bowl, combine flour, sugar, and cinnamon for topping. Cut in butter until mixture becomes coarse crumbs. Cover and refrigerate.
- Place all ingredients for dough in bread machine pan in the order recommended by the manufacturer. Program for dough cycle and start.
- Just before dough is complete, grease a 9-inch square baking pan or a 10-inch pie plate.
- Once dough is complete (it will be quite soft and sticky), scrape dough into prepared pan. Dust hands with flour and press dough into pan evenly.
- Carefully spread sour cream mixture over dough, then distribute cherries over sour cream. Sprinkle crumb topping evenly over cherries.
- Place pan on rack in center of cold oven. Turn oven on to 375 degrees F, and bake until edges turn golden brown and a toothpick inserted in the middle comes out clean (approximately 35 minutes).
- Remove from oven and allow to cool on a wire rack for about 20 minutes. Serve warm.
- MORE NOTES: this coffeecake freezes well. Place in refrigerator overnight or on countertop, unwrapped. Reheat for 12 minutes in a 300 degree F oven.
Nutrition Facts : Calories 502.7, Fat 16.8, SaturatedFat 7.5, Cholesterol 48.8, Sodium 237.6, Carbohydrate 82.8, Fiber 2.5, Sugar 24.3, Protein 7.3
CHERRY SOUR CREAM CAKE
Light sour cream cake with cherry pie filling and cherry flavored frosting makes any day feel like a celebration. Perfect for special occasions or when a special dessert is in order.
Provided by Toni Dash
Categories Dessert
Time 1h40m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Prepare 2 8-inch round cake pans with non-stick spray (or butter and flour).
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the sour cream, butter, egg whites, and almond (or vanilla) extract. Mix together with a hand mixer for 2 minutes until well combined. The batter will be thick.
- Divide the batter evenly between the two prepared pans. Spread batter to the edges with a spatula or knife.
- Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool in the pan for 10 minutes. Remove from the pans and cool completely on a cooling rack before proceeding with frosting the cake.
- Using an immersion blender or a food processor, chop the cherry pie filling until the large chunks are gone.
- In a large bowl or stand mixer, beat the butter until smooth and creamy.
- Add part of the powdered sugar and continue mixing until combined. Continue adding in the remaining powdered sugar and mix until smooth and creamy.
- Add in the maraschino cherry juice and continue mixing for another 2 minutes.
- Assess and adjust the frosting consistency as needed. If the frosting will be piped and the frosting is too thin, add another 1/2 cup of powdered sugar. If the frosting is too thick, add another tablespoon of cherry juice or milk.
- Place the bottom cake layer on a cake plate, cake stand, or on a cake decorating stand. Add a little bit of frosting and cover the entire top, about 1/4 inch thick.
- Fill a piping bag with 1 cup of frosting and tip the bag with a 1A Wilton tip. If a piping bag is not available, fill a plastic bag with 1 cup of frosting and cut the corner off to create a round tip.
- Line the outer edge just inside the outer edge on top of the cake layer) of the cake layer with a ribbon of frosting. This will create a dam for the the cherry filling. Squeeze any remaining frosting back into the bowl and use to frost the cake.
- Spoon the cherry pie filling into the middle of the cake and gently spread it to the edges. Be careful not to overfill, the cherry pie filling should not fill higher than the frosting edging that was piped on.
- Gently add the second cake layer on top of the cake. Frost the top and sides of the cake.
- To decorate the top, fill a piping bag with the remaining frosting and tip the bag with a 1M Wilton tip. Create swirls around the top edges of the cake, top with cherries, and sprinkle almond slices (optional). If there is leftover frosting you may use it to add a ribbon around the bottom of the cake.
Nutrition Facts : Calories 567 kcal, Carbohydrate 78 g, Protein 3 g, Fat 28 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 74 mg, Sodium 225 mg, Fiber 1 g, Sugar 57 g, UnsaturatedFat 8 g, ServingSize 1 serving
GLUTEN-FREE APPLE AND SOUR CHERRY CAKE
I found this recipe in a newspaper and immediately thought of a fantastic lady **Jubes**, who likes to cook gluten free, and has some great gluten free recipes for any-one who has an intolerance. I have been lucky enough to have found and since converse with **Jubes** through here Recipe Zaar, and I sent her this Gluten free recipe, which **Jubes** made for herself and her family. Both **Jubes and I think it would work well with regular flour, but as yet I have not tried (but am going to). This recipe is called a cake, but **Jubes** suggests its more of a pudding type cake, but also says its super easy to make!!! So I have **Jubes** to thank for this recipe being posted!!!!! Thanks Mate!!!!
Provided by Tisme
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180c. Line 22cm cake tin with baking paper. Peel apples and slice into thin pieces.
- Whisk eggs, lemon zest and sugar until thick and creamy (about 8 minutes).
- GraduallY fold in flour. The batter should be the consistency of sour cream.
- Pour oil in the pan.
- Arrange apples and cherries in the bottom of oiled pan. Pour the batter evenly over the fruit.
- Bake the cake for about 40 minutes or until golden and cooked when tested.
- Rest cake on rack for about 5 minutes before turning cake upside down on to a plate. Sprinkle with cinnamon sugar and serve warm with whipped cream.
Nutrition Facts : Calories 420.4, Fat 5.8, SaturatedFat 1.7, Cholesterol 186, Sodium 72.9, Carbohydrate 89.2, Fiber 3.6, Sugar 83.6, Protein 7
SOUR CHERRY CAKE
Very easy and delicious. Sort of like black forest cake, but more elegant. From "Crowning Elegance", a cookbook published by Arie Crown Hebrew Day School in suburban Chicago, IL. Tastes best on the day of baking. It might get soggy if covered.
Provided by Sarah Chana
Categories Dessert
Time 55m
Yield 1 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Grease an 8"x8" square pan.
- In bowl of a mixer fitted with a whisk, beat together the eggs and sugar until light yellow and fluffy.
- Add margarine and vanilla, stir to combine.
- Mix in cocoa, flour, and baking powder.
- Pour batter into prepared pan.
- Press cherries into the top of the batter.
- Bake for 45 minutes or until set.
Nutrition Facts : Calories 1924.3, Fat 58.2, SaturatedFat 13, Cholesterol 372, Sodium 873.2, Carbohydrate 331.4, Fiber 11.3, Sugar 236.6, Protein 29
ROMANIAN SOUR CHERRY CAKE
This recipe is best with fresh sour cherries, but you can use canned sour cherries as well. It combines very nicely the sour flavor with the cake's sweetness. It is a very popular recipe in Romania.
Provided by oanaT
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h25m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x16-inch cake pan.
- Beat egg whites in a bowl until foamy. Add sugar little by little while continuing to beat.
- Blend the yolks and oil together in a bowl.
- Add the yolk mixture to the bowl with the egg whites. Add lemon zest and vanilla extract. Mix for 3 more minutes. Gently blend in flour using a tablespoon. Pour batter into the prepared pan and spread cherries on top.
- Bake in the preheated oven until crust is golden brown, 40 to 60 minutes. Turn off the oven, leaving cake inside with the door closed for 30 minutes. Allow to cool before serving.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 48.6 g, Cholesterol 93 mg, Fat 9.8 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 1.5 g, Sodium 36.9 mg, Sugar 28.3 g
SOUR CREAM CHERRY CAKE
Well, there isn't any sour cream in this cake, I used lowfat yogurt instead, but the original recipe that I adapted did use it (Mennonite cookbook, Sour Cream cake). Use any fruit you like. I had lots of cherries.
Provided by BeckyMonster
Categories Dessert
Time 55m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Mix egg yolks, lemon rind and juice, sugar and yogurt together.
- Sift in flour, baking soda, salt and mix thoroughly.
- Mix in cherries or other fruit.
- Beat egg whites until stiff (if you can, great, otherwise a bit watery is fine) and mix inches.
- Pour into greased loaf pan
- Bake at 350 for 40-50 minutes.
Nutrition Facts : Calories 280.9, Fat 2.5, SaturatedFat 0.8, Cholesterol 80.5, Sodium 347.3, Carbohydrate 57.8, Fiber 1.2, Sugar 33.4, Protein 7.1
SOUR CHERRY GERMAN CHOCOLATE CAKE
Provided by Trisha Yearwood
Categories dessert
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray and flour three 8-inch cakes pans and line the bottoms with parchment circles.
- Combine the chocolate and 4 tablespoons of the butter in the top of a double boiler and heat until melted. Stir until smooth, then stir in the milk. Set aside to cool slightly.
- Sift together the flour, baking soda and salt in a bowl.
- Whisk the egg whites in a mixer fitted with the whisk attachment to firm peaks. In a new mixer bowl, combine the sugar and remaining 1 1/2 sticks butter. Beat with the paddle attachment on high speed until light and fluffy, 1 to 2 minutes. On medium speed, add the egg yolks one at time and beat until smooth. Beat in the vanilla. Add the chocolate mixture and beat just to combine. Add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour. Beat just until the batter is smooth.
- Remove the bowl from the mixer. Add the egg whites and fold with a spatula just to incorporate (there should be no streaks of egg whites, but fold gently so as not to deflate too much). Divide the batter among the prepared pans.
- Bake until a tester inserted in the center comes out clean, about 30 minutes. Cool on a rack in the pans for about 10 minutes, then remove and cool completely. Remove the parchment.
- For the topping: To assemble, set a cake layer on a cake stand flat-side up. Spread 1/2 cup of the jam almost to the edges of the layer. Top with a second cake layer. Spread with the remaining jam and top with the third cake layer, flat-side up. Pour the fudge sauce over the cake and use an offset spatula to cover the top and let it drip down the sides of the cake. Sprinkle toasted coconut on top to garnish right before serving.
SOUR CHERRY AND LEMON ICE-BOX CAKE
Sour cherries seem to be an elusive fruit. Finding them fresh in the supermarket is nigh on impossible and finding them at a greengrocer or farmers market seems almost as hard. Thankfully, the frozen variety is a little easier to track down and I hoard them when I see them. I would encourage you to get your hands on some for this dessert. You can use regular sweet cherries, but the flavor won't be quite the same, so double the lemon juice, reduce the sugar a little, and add a few drops of almond extract to get you close. You can either freeze this, akin to a semifreddo, which is my preference, or simply chill it in the refrigerator, which will, of course, give it a softer finish.
Provided by Edd Kimber
Categories Dessert Frozen Dessert Cake No-Cook Cherry Lemon Marscarpone Milk/Cream Kirsch Vegetarian Soy Free Peanut Free Tree Nut Free
Yield Serves 12
Number Of Ingredients 14
Steps:
- Lightly grease the baking tin and line the base with parchment paper. If you want to remove the cake from the tin to serve, you can line the tin with a piece of parchment paper that overhangs the two long sides.
- For the cherry compote, place the cherries, kirsch, sugar and lemon juice into a large saucepan and cook over a medium-high heat for about 5 minutes, until the fruit softens and releases a lot of juice. Use a slotted spoon to remove the cherries to a heatproof bowl, leaving the syrup in the pan. Continue cooking the syrup until it is reduced to about 240 ml (8½ fl oz / 1 cup).
- Place the cornflour in a small bowl and whisk in a little of the cherry syrup to form a smooth paste. Add this to the cherry syrup in the pan and simmer, stirring, for a couple of minutes, or until slightly thickened. Pour the syrup over the fruit, cool slightly, then cover with clingfilm and refrigerate until cool.
- For the filling, whisk together the mascarpone, icing sugar, 600 ml (20 fl oz / 2½ cups) of the cream and the vanilla in a bowl until the mixture just starts to hold its shape. Add the lemon curd and continue whisking until the mixture holds soft peaks.
- To assemble the dessert, spread a thin layer of the lemon cream over the base of the prepared tin, then cover with a layer of biscuits, breaking them up as needed. Spread over half of the remaining lemon cream and then dollop over about a third of the cherry compote. Repeat the layering a second time and then finish with a final layer of biscuits.
- Cover the tin with clingfilm and refrigerate or freeze for at least 4 hours before serving.
- Just before serving, whip the remaining cream to soft peaks and spread over the dessert. Cut into slices and serve each portion with a spoonful of the remaining compote.
- Store in a sealed container in the freezer for up to 2 weeks; if refrigerated, it will keep for 3-4 days.
SOUR CHERRY CHOCOLATE CAKE
This sour cherry chocolate cake is just the best combination of a moist, fine crumb sponge, with chocolate chunks and tart sour cherries and it's easy to make.
Provided by The Gourmet Larder
Categories Cake
Time 50m
Number Of Ingredients 10
Steps:
- Sour cherries: Weigh the sour cherries and mix in 50 g of the brown sugar. Set aside.
- Grease or line a 20 cm cake tin with baking paper.
- Preheat the oven 180°C fan / 400°F / Gas 6.
- Cake mix: In a large bowl, beat the butter and the remaining sugar until pale and fluffy.
- Mix in the ground almonds and vanilla.
- Add the eggs one at a time, mixing well after each addition.
- Now add the baking powder, salt and flour. Mix until combined.
- Chop the chocolate into small chunks and add to the batter along with half of the sour cherries. Gently stir until they are evenly distributed.
- Spread the mixture into the cake tin and smooth the surface even.
- Scatter over the remaining sour cherries.
- Baking: Bake the cake for 25-30 minutes until a toothpick inserted in the middle of the cake comes out clean.
- Remove from the oven and leave to cool on a wire rack.
- Once cooled, remove from the tin and dust with icing sugar to serve.
More about "sour cherry cake food"
SOUR CHERRY AND ALMOND CAKE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 6Total Time 1 hr 30 minsCategory Dessert
- 1. Heat the oven to 180C and lightly grease a 22cm pie dish. Drain the cherries, reserving 300ml juices. To make the cherry syrup, bring the juices and 2 tablespoons of icing sugar to the boil, stirring, and simmer until reduced by half. Set aside to cool.
- 2. To make the cake, beat the butter and sugar together using an electric mixer until pale, about 3 minutes. Add the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
- 3. Sift the plain and self-raising flour into the batter, add the almond meal and sea salt and fold through until well mixed. Spoon into the pie dish, scatter the cherries on top, and bake for 40 to 45 minutes, or until a thin skewer inserted comes out clean.
SOUR CREAM AND CHERRY CAKE - FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory DessertServings 12Total Time 1 hr
- Preheat oven to 180°C (160°C fan-forced). Grease and line a 20cm (base measurement) square cake pan with baking paper.
- Using an electric mixer, beat margarine and caster sugar in a medium bowl until pale and creamy. Beat in egg and egg whites, until combined (mixture may curdle). Stir in cream, flour and pear until combined.
- Spoon half the mixture into prepared pan. Top with half the cherries. Top with remaining cake batter; smooth surface. Top with remaining cherries and press lightly into batter. Bake for 40-45 minutes or until a skewer inserted at centre comes out clean. Remove from oven. Stand in pan for 10 minutes. then lift cake to a wire rack to cool completely.
- Place cream cheese in a small bowl. Stir in icing sugar until combined. Spread icing evenly over cooled cake. Sprinkle with zest. Cut into slices to serve.
SOUR CHERRY CAKE - HEALTHY FOOD GUIDE
From healthyfood.com
4.8/5 Total Time 55 minsCategory BakingCalories 238 per serving
- 2 Place spread, sugar and vanilla in a small bowl and beat with an electric mixer for 5–6 minutes or until light and fluffy. Add eggs one at a time, beating after each addition to combine. Stir in half the flour, half the baking powder, then half the milk. Repeat with remaining flour, baking powder and milk until well combined.
- 3 Spread mixture into prepared pan and scatter over cherries. Bake for 30–40 minutes or until a skewer inserted in centre comes out clean.
SOUR CHERRY CLAFOUTIS | CAKE RECIPES | SBS FOOD
From sbs.com.au
3.3/5 (205)Servings 5-6Cuisine FrenchCategory Dessert
SOUR CHERRY CAKE - UMAMI GIRL
From umamigirl.com
4.5/5 (2)Calories 287 per servingCategory Cakes
MEGGYES LEPPéNY (SOUR CHERRY CAKE) RECIPE — TASTE HUNGARY
From tastehungary.com
Estimated Reading Time 2 mins
10 BEST SOUR CHERRY CAKE RECIPES | YUMMLY
From yummly.com
THE ULTIMATE CANADIAN CHERRY CHEESECAKE | CANADIAN LIVING
From canadianliving.com
SOUR CHERRY CRUMB CAKE RECIPE - FOOD.COM
From food.com
Servings 12Total Time 1 hr 15 minsCategory DessertCalories 253 per serving
- For the topping stir together butter, flour, sugar, sea salt, and cinnamon. Mix using your hands or a wooden spoon until medium to large clumps form. Set aside.
- With a mixer, cream butter and sugar in another bowl until pale and fluffy. Beat in eggs and vanilla.
- Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined.
SOUR CHERRY CAKES - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 12Total Time 1 hr 10 minsEstimated Reading Time 1 min
- Beat in the eggs, one at a time, folding in 1tbsp flour if the mixture looks like it's starting to curdle.
SOUR CHERRY POLENTA CAKE RECIPE - GOOD. FOOD. STORIES
From goodfoodstories.com
Servings 8Estimated Reading Time 4 minsCategory DessertsTotal Time 1 hr 5 mins
- Preheat the oven to 350 degrees F. Line an 8- or 9-inch metal cake pan with parchment paper and spritz with baking spray.
- Whisk the eggs together in a large bowl for about 45 seconds to 1 minute until fully blended and lightened in color.
SOUR CHERRY COBBLER COFFEE CAKE - THE BAKING CHOCOLATESS
From thebakingchocolatess.com
4.4/5 (74)Servings 12Cuisine AmericanCategory Breakfast, Brunch, Dessert, Snack
- Preheat oven to 350 degrees. Spray 9x9 baking pan with non-stick spray or line with parchment paper and spray with non-stick spray for easy removal. Set aside.
- In a medium bowl, using a pastry cutter, cut through the sugar, flour, cinnamon and butter until you get small, coarse crumbs. You can also use a food processor. Set aside.
- In a large bowl, add the eggs, oil, Greek yogurt, sugar, lemon juice: optional and mix together well with a whisk.
HOMEMADE SOUR CHERRY PIE FILLING: LIKE THE ONE IN THE CAN ...
From acanadianfoodie.com
4.4/5 (9)Category PreserveCuisine CanadianTotal Time 3 hrs 12 mins
- Thaw cherries, and hang in sieve over a bowl for a couple hours to separate cherries from juice
- Blend cornstarch with both sugars; place juice in a medium saucepan, and whisk in dry ingredients as you sprinkle them over the juice via a sieve
- Add strained cherries, stirring constantly to bring mixture back to a boil: 1-2 minutes (it won't really boil, but will just plop-plop for a minute or two as you continue to stir constantly)
59 CHERRY RECIPE FAVORITES FOR SWEET AND SAVORY DISHES ...
From epicurious.com
Author Sean KenniffPublished 2015-06-26
- Classic Sour Cherry Pie with Lattice Crust. Whether you prefer sour cherries or sweet cherries, you must use fresh ones for this timeless cherry pie recipe.
- Triple-Cherries Jubilee. This elegant, old-fashioned cherry dessert is great for entertaining. It comes together simply, and the flambéed sauce that finishes the jubilee never fails to impress.
- Cherry Biscuit Cobbler. As far as cherry recipes go, this one isn't exactly a cherry cobbler or a cherry crumble, but once you try the buttery, lemony biscuit topping, there's no going back.
- Grilled Beet Salad with Burrata and Cherries. This salad takes the classic combo of cheese and summer fruit to the next level. Salty olives, sweet-tart cherries, and creamy burrata make for a memorable, unexpected start to any meal, and a splash of sherry vinegar electrifies the whole dish.
- Easy One-Bowl Cherry Upside-Down Cake. Who doesn't love cake? With this quick and easy recipe, you'll love it even more. The key is frozen fruit; no need to thaw or bust out the cherry pitter.
- Spiced Cherry Spritz. Love juicy cherries but tired of cherry cobbler, cherry crumble, and cherry crisp? Try drinking your cherries. This cocktail is loaded with cherry flavor, from maraschino and cherry soda.
- Cherry Buttermilk Clafoutis. Everyone who eats fruit should know how to make clafoutis. The degree of difficulty is low and the versatility (it works with almost any fruit) is high.
- Charred Bread with Ricotta and Cherry Salsa. If you make the cherry salsa ahead, the total time for this recipe is about as long as it takes to make toast.
- Stone Fruit Clafoutis. Once the pitting is done, this custard-y cherry clafoutis recipe is a breeze. Use tart cherries or sweet Bing cherries or even apricots.
- Cherry and Smoke. If you like juicy, tannic red wine with cherry notes, but don't like the next-day headache, this nonalcoholic cocktail is what you've been waiting for.
RUSTIC SOUR CHERRY CAKE - BAKING SENSE®
From baking-sense.com
4.4/5 (80)Category Cakes/Cupcakes RecipesCuisine Baked GoodsTotal Time 1 hr 10 mins
- Preheat the oven to 350°F. Combine 1/4 cup of the sugar with 1/4 cup of the almond flour. Generously butter a 10" springform pan. Coat the inside of the pan with half of the sugar/almond flour mixture. Reserve the remaining mixture for topping the cake. Toss the 2 tablespoons of flour with the drained cherries, set aside.
- Combine the remaining sugar, remaining almond flour, all purpose flour, baking powder and salt in a mixing bowl. Run the mixer on low speed to distribute the ingredients. With the mixing running on low, add the butter a tablespoon at a time. Increase the speed to medium high and mix the batter for 2-3 minutes to aerate. Scrape the bowl and beater half way through.
- With the mixer running on low, add the eggs one at a time. Scrape the bowl and beater between each egg. Add the almond extract and cherry juice.
- Pour the batter into the prepared pan and spread to an even layer. Scatter the cherries evenly over the batter. Sprinkle the remaining sugar/almond mix over the cherries.
SOUR CHERRY LOAF - THE GLOBE AND MAIL
From theglobeandmail.com
Estimated Reading Time 1 min
AUTHENTIC ROMAN JEWISH SOUR CHERRY CAKE - LOCAL AROMAS
From localaromas.com
Estimated Reading Time 3 mins
AT THE IMMIGRANT'S TABLE: SOUR CHERRY SAUCE
From immigrantstable.com
5/5 (1)Category CondimentCuisine RussianTotal Time 5 mins
SOUR CHERRY CAKE - HONEST COOKING
From honestcooking.com
Category Baking, DessertEstimated Reading Time 4 mins
CLASSIC GERMAN SUNKEN SOUR CHERRY CAKE – DIARY OF A MAD ...
From diaryofamadhausfrau.com
Reviews 2Estimated Reading Time 2 mins
SOUR CHERRY CAKE - COOKING ALONG THE DRAVA. CROATIAN ...
From cookingalongthedrava.com
Estimated Reading Time 1 min
SOUR CHERRY RECIPES SURE TO MAKE YOUR SUMMER SWEETER ...
From marthastewart.com
Estimated Reading Time 4 mins
NENA’S CROATIAN SOUR CHERRY CAKE | DIPLOMATICKITCHEN
From diplomatickitchen.com
Estimated Reading Time 4 mins
SOUR CHERRY CAKE - HOMESPUN SEASONAL LIVING
From homespunseasonalliving.com
Cuisine AmericanTotal Time 2 hrs 10 minsCategory DessertCalories 438 per serving
CLASSIC GERMAN SUNKEN SOUR CHERRY CAKE - FOOD NEWS
From foodnewsnews.com
BEST CHERRY RECIPES | FOOD & WINE
From foodandwine.com
ROMANIAN SOUR CHERRY CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
SOUR-CHERRY-CAKE2 | SOUR CHERRY CAKE RECIPE, CHERRY CAKE ...
From pinterest.ca
BAKE A CHOCOLATE SOUR CHERRY MOUSSE CAKE FROM SCRATCH!
From allasyummyfood.com
SOUR CHERRY CRUMB CAKES RECIPE - FOOD NEWS
From foodnewsnews.com
SOUR CHERRY POLENTA CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
SOUR CHERRY AND LEMON ICE-BOX CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
CHERRY CAKE RECIPES - BBC GOOD FOOD
SOUR CHERRY CAKE | RECIPES FOR COOKING, BAKING, GRILLING
From foodtempel.com
DOOF » SOUR CHERRY COFFEE CAKE - LOTTIE + DOOF
From lottieanddoof.com
SOUR CHERRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love