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Cinnamon sour cherry cake with fresh fruit
Rich cinnamon cake with tart cherries

Cinnamon Sour Cherry Cake

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
The tart character of sour cherries and the warm, spicy scent of cinnamon evoke the cozy atmosphere of winter evenings. This cake relies on the classic 'creaming method' but gets an extra moist and tender crumb from the addition of sour cream. The fruit caramelizes slightly within the batter as it bakes, creating little islands of flavor in the soft sponge. Its greatness lies in its simplicity: rustic, homey, and irresistible.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 9-inch Cake Pan (or Springform)
  • Sifter
  • Electric Mixer
  • Pastry Brush

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Preheat oven to 350°F (180°C). Grease a cake pan with butter and dust with flour.

Tip: Flouring creates a barrier so the sugar in the batter doesn't caramelize and stick to the metal.
2 ✓

Cream the butter with the sugar and salt until fluffy, then beat in the eggs one at a time.

Tip: Air bubbles trapped in the butter serve as nuclei for the gas released by the baking powder.
3 ✓

Sift together the flour, baking powder, and cinnamon. Mix into the batter alternately with the sour cream.

Tip: The acidity of the sour cream reacts with the leavening agents to help the rise, while its fat tenderizes the gluten.
4 ✓

Pour the batter into the pan. Scatter the cherries on top (if frozen, no need to thaw, but toss lightly in flour).

Tip: Frozen fruit releases juice during baking, which steams the cake from the inside.
5 ✓

Bake for about 40 minutes, or until a toothpick comes out clean. Let cool on a wire rack.

Tip: Don't open the oven door during the first 20 minutes, or the thermal shock may cause the cake to collapse.
6 ✓

For the glaze: Warm the cherry jam slightly, mix until smooth (add powdered sugar if needed for texture), and brush over the warm cake.

Tip: Warm jam creates a thin layer that sets into a shiny glaze as it cools.
7 ✓

Serve completely cooled, dusted with extra cinnamon.

Tip: Resting allows the flavors to meld and the crumb structure to stabilize.

Recipe FAQ

Why did the cherries sink to the bottom?
The fruit is heavy for the soft batter. Toss them in a little flour before adding; this friction helps them stay suspended in the batter.
Can I use canned cherries?
Yes, jarred sour cherries (like Morello) work well. Drain them thoroughly, as excess liquid can make the cake soggy.

Ingredients

  • 1 2/3 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 1 1/3 sticks Butter (softened, approx 5.3 oz)
  • 3 large Eggs
  • 2 1/2 tsp Baking Powder
  • 3/4 cup Sour Cream
  • 2 tsp Ground Cinnamon
  • 3/4 cup Sour Cherry Jam (thick)
  • 10 oz Pitted Sour Cherries (fresh or frozen)
  • 1/2 cup Powdered Sugar
  • 1 pinch Salt