This year my mom’s sour cherry tree was full of cherries. What to do with them all? My brother, his son, and Allison love, love, love cherry pie, so my mom freezes a lot of cherries to make the pie throughout the year. But since we had to many this year, I decided to go to Pinterest to get a little inspiration.
Three hours later… (Seriously, is it just me, or does Pinterest create some kind of black hole and time suddenly disappears?)
I was looking for a cherry cake recipe to make that did not have a lot of sugar in it, since my husband is diabetic. I had pinned this sour cherry cake recipe from Amanda’s Cooking. It was just what I was looking for, so I decided to recreate it.
Amanda’ s recipe said to bake the cake in an 8″ springform pan but I just used a 8″ square glass pan. And I also used substituted some Splenda for some of the sugar.
The cake turned out great. It can be served with whipped cream or a scoop of vanilla or chocolate ice cream.
If you’re looking for even more ways to use cherries, check out this cherry cranberry cookie recipe Allison posted earlier this week.
Beautiful sour cherries make a yummy cake with just a hint of almond flavor.
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 stick (1/2 cup) butter, softened
- 1/3 cup Splenda
- 2/3 cup sugar
- 1 teaspoon vanilla
- 3/4 teaspoon almond extract
- 2 eggs
- 2 cups of pitted sour cherries
- Spray an 8" square glass baking pan with cooking spray.
- Cream together sugar and butter. Add extracts and mix.
- Add eggs 1 at a time until well combined.
- In a small bowl whisk together the flour,baking powder and salt.
- Slowly add the dry mixture to the wet ingredients.
- Pour the batter into the pan and use a spatula to spread the layer evenly.
- Add cherries to the top of the batter. Push some of the cherries down into the batter, and leave some of them partially exposed
- Bake at 350 degrees Fahrenheit for about 50 minutes or until toothpick inserted comes out clean.
- Optional: Top with extra cherries, whipped cream, or ice cream.
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Sharon is a co-founder here at The PinterTest Kitchen. She works part-time at a local winery and is also very involved in running her husband’s wrought iron business.