For the past couple of weeks, we’ve been crazy for cherries. The Montmorency tree we put in a few years ago (or was that 6?) has gradually increased its yield and is finally producing a significant harvest. These are sour cherries, perfect for cooking but too tart to eat. (Unless you’re Sadie, and are so blinded by their ruby perfection that you overlook the puckery part and gobble them by the handfuls.)
In any case, we’ve been putting cherries into everything, from syrup (snow cones! homemade cherry soda!) to muffins to galettes to this yummy coffee cake the girls and I came up with the other morning. It’s a rich, buttery cake that’s perfect for breakfast or an afternoon snack–and gets even better the next day.
Makes one 10-inch cake
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup unsalted butter, softened
1 1/2 cups sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
3/4 cup sour cream
3/4 cup plain Greek yogurt
1 1/2 cups sour cherries, pitted
Confectioners’ sugar, for dusting
Preheat oven to 350 degrees.
Grease and lightly flour a 10-inch bundt (or decorative cake pan, like the sunflower pan I used in the photo above).
In a medium-size bowl, combine the flour, baking powder, and the baking soda. Whisk to incorporate.
In the bowl of an electric mixer, cream the butter with the sugar until light and fluffy, 2-3 minutes. Add the eggs, one at a time, beating well after each. Beat in the vanilla and almond extracts. Add the dry ingredient mixture and beat until combined, stopping the mixer to scrape down the sides of the bowl. Mix in the sour cream and Greek yogurt, beating until combined. Stir in the cherries.
Using a rubber spatula, scrape the batter into the prepared pan, smoothing the top. Bake for 50-60 minutes, or until a toothpick inserted into the thickest part comes out clean. Cool for at least an hour on a rack, then invert onto a plate and dust with confectioners’ sugar.