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Almond,Black Cherry and Sour Cream Cake

September 21, 2015

 I am not a big Cake eater, But I love this one and a few others,  the batter is really good to lick off the spoon. It has a nice almond flavor and the cherries make it pretty and add a sweet sour taste. I think it would be nice with blueberries to. Sometimes I use yogurt in place of the sour cream. Just use what you have. Both work fine. The recipe is a mix of Ina Garten and Martha Stewart. I like the cake from Ina it's from the coffee cake I always make, but the idea came form Martha's Almond Cherry Cake, but her's doesn't rise as will as this one form Ina. I do that often, mix and match. It makes a nice 9 inch Cake. And it puffs up nicely. 

 

 



8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup granulated sugar
3 eggs
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
I use ( the only cherries I can find, in in the can) Black Cherries. Drain.
1 teaspoon Almond X
1 Cup Sliced Almonds or more.


Preheat the oven to 350 degrees. Butter a 9 by 9-inch cake pan. With a hand mixer ( that is what I use) cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until light and fluffy. Add the Almond X. Sift the flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream or yogurt. Pour the batter into the prepared pan. Sprinkle the Cherries on top and then the sliced almonds. Bake until risen and browned, about 45 minutes. Let cool 10 minutes in the pan. 

Enjoy!

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