One-Bowl Sour Cherry Cake

syrups, preserves, and juice. It is also added to savory dishes like Persian saffron rice.

Sour cherries are especially delicious in baked goods, like this one-bowl sour cherry and sour cream snacking cake. This simple recipe can be prepared with either fresh, frozen or jarred sour cherries, and the sour cream can be substituted with Greek yogurt. The sour cream adds a rich tenderness to the cake that perfectly pairs with the bright acidity of the cherries.

If you’re looking for a pareve alternative, you can make this cake non-dairy by substituting the butter for vegan butter and the dairy for a non-dairy unsweetened yogurt.

2 large eggs

1 cup sugar

4 Tbsp. (½ stick) unsalted butter, melted

1 cup sour cream or Greek yogurt

2 Tbsp. lemon juice (about half a lemon)

2 tsp. pure vanilla extract

1½ tsp. baking powder

1 tsp. kosher salt

¼ tsp. baking soda

2 cups all purpose flour + 1

Tbsp., divided

2 cups pitted sour cherries, fresh, frozen or jarred

1 Tbsp. Turbinado sugar (optional)

Preheat oven to 350 degrees. Grease and line a 9-inch square or round cake pan with parchment.

In a large bowl, vigorously whisk together the eggs, sugar, and melted butter.

Whisk until the mixture is light and fluffy, and increased in volume, about two to three minutes.

Add the sour cream, lemon juice, vanilla, baking powder, kosher salt, and baking soda and whisk together until fully incorporated.

Add two cups of flour to the bowl, and using a wooden spoon or spatula, mix the batter until just combined and mostly smooth — be careful not to over mix.

Dust the pitted cherries in the remaining tablespoon of flour; this helps the cherries from sinking to the bottom of the cake.

Add the dusted cherries to the bowl and mix until just evenly incorporated.

Transfer to the lined and greased baking pan. Top with the Turbinado sugar and a few extra cherries if desired.

Bake for 40 to 45 minutes, or until golden brown on top and a small skewer or cake tester comes out clean.

Cool and serve topped with powdered sugar or whipped cream. Keeps for three to four days stored covered at room temperature.