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Dried Cherry Cake
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Join Date: May 2009
Posts: 94
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Description:
An unusual, not-too-sweet cake that needs no frosting and is great either as a breakfast coffee cake or as a dessert cake.
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| Other: |
Ingredients: |
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Time:
90 minutes
Difficulty:
Easy
Serving Size:
8-10
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- 1 cup dried cherries
- 1 cup boiling water
- 1 and 1/2 cup flour
- 1 cup white sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup sour cream
- 1 Tbsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup chopped pecans
- 1/2 cup demerara (coarse grain) sugar
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| Preparation: |
- Soak the dried cherries in the one cup of boiling water. Let sit for 20 - 30 minutes and then drain the water and lay the cherries out onto a kitchen towl or paper towels to drain. They'll look a little sad, but they taste great and will bake up plump and pretty. Coarsely chop them and set them aside.
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| Instructions: |
- Preheat your oven to 350. Grease and flour (or use a flour baking spray) an 8 or 9 inch springform pan, or a standard 8 inch cake pan or 8 x 8 square pan.
- In a large bowl, combine the flour, white sugar, baking powder and salt.
- In a smaller bowl, whisk the eggs, sour cream, vegetable oil and the extracts until well combined.
- Create a well in the flour mixture and add the wet ingredients. Mix with a spatula until the wet ingredients are incorporated. Fold in the cherries.
- Spread into your prepared pan. Sprinkle the top with the pecans and the demerara sugar.
- Bake at 350 for about 40-55 minutes (depending upon your pan size). A knife or skewer inserted at the center should come out with a slight crumb.
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