Sour Cream Cherry Cake Recipe 445 Food

CHERRY SOUR CREAM CAKE

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.

CHERRY POUND CAKE

Steps:

• Mix the flour, baking powder and baking soda together.
• Beat the butter and sugar in a mixing bowl until light and fluffy. Add the eggs and vanilla and beat for 3 minutes. Beat in the dry ingredients. Add the sour cream and beat for 3 minutes. Fold in the cherries.
• Pour into a greased 9-inch tube pan. Bake at 350 degrees for 60 to 70 minutes or until the cake tests done. Check after 30 minutes of baking and cover with foil if browning too quickly. Cool in the pan for 10 minutes. Remove and cool completely.

SOUR CREAM CHERRY COFFEE CAKE

Steps:

• Preheat oven to 350 fareheight.
• Butter 2 8-inch cake pans (square or round, either works),and set aside.
• In a large bowl ( mixing bowl, if you have one ), cream butter and sugar together until well mixed. Add eggs one at a time,beating well.Add sour cream, and mix well.
• In a small bowl, mix the flour,baking powder,baking soda,and salt together.
• Add the dry ingredients to the butter mix, and mix well.the batter will be stiff.
• Stir in the vanilla, lemon zest, and cherry preserves.
• Spread batter evenly in the pans, and place in oven.
• Bake 20-30 mins, or until a toothpick comes stuck into the center comes out clean.
• When cooled, a confectioners sugar & lemon juice icing goes very well. Enjoy.

SOUR CREAM CHERRY CAKE

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.

CHERRY RIPPLE SOUR CREAM COFFEE CAKE

Steps:

• To prepare streusel: Lightly spoon whole wheat flour into a dry measuring cup; level with a knife.
• Combine whole wheat flour and next 4 ingredients.
• Add concentrate and 1 tablespoon oil; stir until crumbly -- set aside.
• Preheat oven to 350°F.
• To prepare cake, coat a 9-inch tube pan with cooking spray.
• Combine 1/4 cup oil and melted butter in a medium bowl.
• Add granulated sugar, vanilla, egg, and egg white; beat with a mixer at medium speed until smooth.
• Lightly spoon all-purpose flour in dry measuring cups; level with a knife.
• Combine all-purpose flour and next 3 ingredients in a large bowl.
• Add flour mixture and sour cream alternately to egg mixture, beginning and ending with flour mixture.
• Stir in cherries.
• Spoon half of batter into prepared pan; sprinkle with half of streusel.
• Spoon in remaining batter; top with remaining streusel.
• Bake at 350°F for 55 minutes or until wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on a wire rack; run a knife around outside edge.
• Cool completely in pan.

SOUR CHERRY COFFEE CAKE

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.

SOUR CHERRY CRUMB CAKE

Steps:

• 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.
• For the cake whisk together flour, baking powder, and sea salt in a bowl.
• 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.
• Pour into a 23 cm square baking dish lined with parchment paper, and smooth with a spatula. Top with cherries, and sprinkle with crumb topping.
• Bake in the oven at 180°C for 1 hour until golden and a tester inserted into center comes out clean. Let cool before cutting.