Sour Cream Cherry Coffee Cake

There are a million blueberry cake/muffin/buckle recipes out there, however, when you search for a cherry "cake", they are hard to come by.

I guess cherries are reserved for pie?

I love cherries (one of the very few fruits I actually like) when in season in June.

I had some local cherries and decided to create my own recipe for a sour cream cherry coffee cake, since no one out there had any better ideas.

You all know me by now, I despise pitting and stemming cherries.
My kitchen and apron look like a blood bath and the clean up is the pits (no pun intended!).

I'm calling this cake a "coffee cake", meaning:
Any cake you eat midday with a cup of coffee (my favorite time to eat cake); or with someone who stops in to have a cup of coffee at your house, chat, and have a piece of cake.

These days, most people have full time jobs, so have no time for cake and coffee in the mid-afternoon.
What a shame.

Stacey's Cherry Sour Cream Coffee Cake:

1 1/2 cup flour
pinch of salt
1 1/2 tsp baking powder
1 1/2 cups of fresh cherries, stems and pits removed
6 tbsp melted butter
1 cup of sugar
1 egg
8 oz. (1 cup) sour cream or creme fraiche
1/4 tsp almond extract
sliced almonds for top
2 tbsp turbinado (raw) sugar for top

Butter and flour an 8" springform pan.

Mix together the first 3 ingredients and add in the cherries (this way they won't all sink to the bottom).

In a separate bowl, combine the melted butter w/ the sugar and egg until pale and golden.
Mix in the sour cream and extract.

Add the flour in gradually to the butter/sugar mixture. Incorporate to make a nice smooth batter (don't over mix and try to keep the cherries whole).

Spread the batter into the prepared pan and sprinkle sliced almonds on top.
Sprinkle the 2 tbsp of turbinado sugar on top.

Bake in a 350F oven for 45-50 minutes. The raw sugar will form a nice crust.

Let cake completely cool in the pan.

When ready to serve, unmold the sides of the pan and serve w/ ice cream, or not!

Come on over for a cup of coffee, anytime.

Very yummy.

(PS Thanks to my friend Sarah for being my professional photographer).


Thanks for the recipe.
This was absolutely the best coffee cake I have ever tasted. I got two servings from the big piece you gave me to take home.
xo, Rosemary
I'm with you, cherries are underrated and this coffee cake looks awesome! (minus the almonds, though. ;)I can't wait to give it a try.

I hope you will link up this wonderful recipe and others at my Foodie Friday Blog Hop at A Room for Two with a View. I know my readers would love it!

Have a fantastic Foodie Friday and a wonderful weekend!


Anonymous said…
If Life's a Bowl of Cherries, what am I doing in the pits?????

Lovely cake! and gorgeous photos!
Anonymous said…
Be careful, Ms. Snacks, I may just take you up on that offer! This cake + a chat w/you - a winning combination.
Ciao Chow Linda said…
Oh Stacey - That cake looks luscious. I want to make that for sure once I get home. Your photos look terrific. What a nice friend you have!
Janice said…
Oh man am definitely making this. Just made the cherry tart from Sunday Suppers and that was divine. I'm on a cherry binge!
Catherine said…
Oxo do a good cherry/olive pitter. Just saying.
This looks like my kind of cake - fruity and dense.
Joanne said…
I made a cherry upside down cake once and it was DIVINE. Need more cherry cakes in my life!
Oui Chef said…
The pain of pitting cherries is probably the very reason why there are so few good cherry recipes out there. Glad someone out there is willing to do the hard work to make such a fine cake.
Kerri Ann said…
We have a ton of cherries here in NY State, and I have made your clafoutis recipe twice so far (OMG!), and this sour cream coffee was FANTASTIC! Moist and delicious.
Thank you!!!
Anonymous said…
I have frozen tart cherries in my freezer. Do you think the would work for this recipe. Thx
Anonymous said…
Will definitely try this, but with one alteration. Years ago I started using both sweet and tart red cherries, (PITTED FOR YOU) in a cherry torte. The cherries come in a can or jar, usually packed in water. You just have to drain the cherries completely. I also add 1-2 tsp almond extract and that really enhances the cherry flavor.