Sour Cream Cherry Cake 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.

SOUR CREAM CHERRY CAKE RECIPE - (4.4/5)

Steps:

• Do NOT Preheat oven. Drain the cherries well. Mix just the egg yolks, sour cream, sugar, flour and baking powder until smooth. Next beat the egg whites until they are stiff, then fold into the batter. Spread batter onto a baking sheet with low sides that is lined with parchment paper. Spray parchment paper with non stick spray. Sprinkle the cherries lightly over the batter, but do not press them into the dough. Mix the sugar and flour. Cut in the butter with your fingertips until the mixture forms medium crumbs. Spread topping all over the cherries. Put in a cold oven and bake at 400 degrees for 30 minutes.

SOUR CHERRY CRUMB CAKES

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.

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 CHERRY PUDDING CAKE

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.

SOUR CHERRY GERMAN CHOCOLATE CAKE

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 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.

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 PIE

Steps:

• Arrange cherries evenly in the pastry shell. Dot with butter. In a large bowl, combine 1-3/4 cups sugar, flour and salt. Stir in the eggs, sour cream and lemon juice. Spread evenly over cherries. Sprinkle with remaining sugar. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until topping is set. Cool for 1 hour on a wire rack. Refrigerate for 3-4 hours before cutting. Refrigerate leftovers.

OLD FASHIONED CHERRY NUT CAKE

Steps:

• Preheat oven to 350°F.
• In a small bowl or container, mix together granulated sugar and ground cinnamon and set aside.
• In another small bowl mix together the walnuts, cherries and 2 tablespoons of flour to coat. This will prevent them from sinking to the bottom of the cake. Set aside.
• Cream together the sugar and margarine.
• Beat in vanilla and almond extracts and eggs, one at a time.
• Beat in sour cream and buttermilk.
• Sift together: flour, baking powder, baking soda and salt, and add to wet ingredients.
• Fold in the nuts and cherries.
• Spray the bundt pan heavily with Pam and sprinkle evenly with sugar/cinnamon mixture.
• Pour in the batter.
• Bake for 27 to 35 minutes on middle rack, until toothpick inserted in centre comes out clean.
• Cool 10 minutes in pans before removing to wire rack.

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 AND LEMON ICE-BOX CAKE

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.

CHERRY ANGEL DESSERT

Steps:

• Line an ungreased 13-in. x 9-in. dish with cake cubes. Cover with pie filling. , In a bowl, whisk milk and pudding mix for 2 minutes. Stir in sour cream. Carefully spread over pie filling; top with whipped topping. , Cover and refrigerate for at least 24 hours before serving. Refrigerate leftovers.

CHERRY CREAM CHEESE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream the cream cheese, butter or margarine, sugar, and vanilla together until smooth. Beat in eggs one at a time. Sift together 2 1/4 cup flour, baking powder, and salt; fold into cream cheese mixture. Dredge cherries in 1/4 cup flour, and fold into batter.
• Sprinkle pecans over the bottom of an ungreased 10 inch angel food tube pan. Bottom should be completely covered. Add a few more pecans if necessary. Spoon batter into pan on top of nuts.
• Bake for about 75 minutes, or until an inserted wooden pick comes out clean. Allow cake to cool in pan. Run knife around outside edge and center tube. Ease cake out of pan, and onto plate.

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.