Moist Cherry Cake with Fresh Cherry Glaze

It adds moisture and richness, giving the crumb a dense but tender finish. Sour cream is a classic choice for coffee cakes and many pound-cake-style recipes.

Tart (pie) cherries work particularly well in baking because they retain structure and provide a pleasant contrast to the sweet batter. Sweet cherries are also fine when they are ripe and flavorful.

Fresh cherries during season give the best flavor, but frozen, pitted cherries are a reliable substitute year-round and still brighten the cake nicely.

Steps to make this cherry cake

This is a simple butter cake finished with halved cherries and a sprinkle of sugar for a slightly crunchy top.

Cake batter

If the batter looks curdled when you combine butter, sour cream, sugar and eggs, don’t worry — it will come together once the dry ingredients are folded in. Make sure ingredients are at the temperatures called for to get the best texture.

Sifting

Sift dry ingredients and spices to eliminate lumps and ensure even distribution. This helps produce a smooth, even crumb in the finished cake.

Final batter

The final batter should be thick and smooth. Spread it evenly in the prepared pan before arranging the cherries on top. A flat spatula helps to level the surface for an even bake.

Cherries

Pit and halve the cherries so they bake evenly. Scatter them across the top so most of the surface is covered, then sprinkle a tablespoon or two of sugar over them to create a lightly crisp top after baking.

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• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, at room temperature
• 6 tablespoons sour cream, at room temperature
• 1 cup sugar
• 3 eggs, at room temperature
• 1 ½ teaspoons vanilla extract (or 1 teaspoon vanilla paste)
• ¼ teaspoon almond extract (optional)
• 2 cups pitted and halved cherries
• 1 tablespoon sugar, to sprinkle before baking

1. Preheat the oven to 350ºF (180ºC).
2. Grease a 9-inch round or springform cake pan with butter or shortening, or use baking spray.
3. In a large bowl, beat the softened butter and sour cream until smooth and lump-free.
4. Gradually add the sugar while continuing to beat on medium-high speed until the mixture is lighter in color and the sugar begins to dissolve, about 3 minutes.
5. Add the eggs one at a time, beating well after each. The batter may look a little curdled at this point; that will correct once the dry ingredients are added.
6. Mix in the vanilla and almond extracts.
7. Sift together the flour, baking powder, baking soda and salt. Add the dry mixture to the batter in two additions, mixing on low speed just until combined. Avoid overbeating to keep the cake tender.
8. Pour the batter into the prepared pan and smooth the top.
9. Arrange the pitted, halved cherries evenly over the surface, covering most of the cake.
10. Sprinkle the tablespoon of sugar over the cherries for a slightly crunchy top.
11. Bake 50–60 minutes, until the top is golden and a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil after 40–45 minutes and continue baking until done.
12. Cool the cake on a wire rack, then remove it carefully from the pan.
13. Dust with powdered sugar if desired and serve plain or with whipped cream and extra cherries.
14. Store covered at room temperature for a day or two. After that, refrigerate or freeze well wrapped.

Organization: Read the recipe through first and bring ingredients to the specified temperatures. Gather utensils and make sure you have enough counter space to work comfortably.

Baking time: Oven temperatures and pan types vary. Begin checking for doneness at the lower end of the suggested time and allow extra minutes if needed. A thermometer can help confirm your oven temperature.

Variation — Cherry chip cake: Stir in ½ cup chocolate chips with the cherries for a chocolate-cherry version.