Franconian Sour Cherry Cake
This Franconian Sour Cherry Cake is a delightful dessert that captures the essence of Franconian cuisine with its sweet and tangy flavors.
Ingredients
- 500g sour cherries, pitted
- 200g all-purpose flour
- 150g sugar
- 100g unsalted butter, softened
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- Powdered sugar for dusting
Instructions
- Preheat the oven to 180°C (350°F) and grease a 9-inch round cake pan.
- In a bowl, cream the butter and sugar together. Add the eggs and vanilla extract, and mix until smooth.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, mixing until well combined.
- Gently fold in the pitted sour cherries, then pour the batter into the prepared cake pan.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Dust the top of the cake with powdered sugar before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 3g
- Fat
- 12g
Supplies
9-inch round cake pan Mixing bowls Electric mixer Wire rack
Tools
Oven Mixing spoon Measuring cups and spoons Toothpick
Serving suggestions
Serve the Franconian Sour Cherry Cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips & tricks
For an extra burst of flavor, consider adding a splash of Kirsch (cherry brandy) to the batter.
Cost
$10