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.

Franconian Sour Cherry Cake

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

  1. Preheat the oven to 180°C (350°F) and grease a 9-inch round cake pan.
  2. In a bowl, cream the butter and sugar together. Add the eggs and vanilla extract, and mix until smooth.
  3. In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, mixing until well combined.
  4. Gently fold in the pitted sour cherries, then pour the batter into the prepared cake pan.
  5. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  7. 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