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Ingredients
- 2 large eggs
- 1 cup of granulated sugar (220 grams)
- 1/2 cup oil vegetable/grape seed/light olive
- 1 cup (8 oz) of sour cream or Greek yogurt (225 grams)
- Pinch of salt
- 1 tsp vanilla (4 grams)
- 2 tsp baking powder (10 grams)
- 2 cups all-purpose flour (270 grams)
- 1 lb of sour cherries (450 grams)
- Powdered sugar for dusting cake
For syrup
- A handful of cherries from the above pound
- 1/3 of the cherries
- 1/4 sugar
- 1/4 cup water
- Zest and juice of a lemon.
Instructions
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1. Put your oven on 350 degrees Fahrenheit (180 Celsius)
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2. In a medium bowl add eggs and sugar and beat with a handheld mixer about 3 minutes until smooth and lighter in color.
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3. Lower the speed and slowly add the oil.
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4. Now add your sour cream/yogurt one spoon at a time until batter is creamy and smooth.
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5. Add you salt and vanilla and keep mixing.
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6. With a sifter add half of your flour, mix in slow speed.
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7. Now add the baking powder and remaining flour.
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8. By sifting the flour it adds volume and results in a lighter cake.
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9. Scrape the sides of your bowl and give it one final mix.
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10. I’m an 8-inch spring pan sprayed with cooking spray line the bottom with parchment.
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11. Now add half of the batter. Spread 1/3 of cherries on top.
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12. Now cover with remaining batter and add on top another 1/3 of cherries.
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13. Reserve the last 1/3 to make syrup.
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14. Bake for 50 minutes to 1 hour.
For Syrup
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In a small saucepan cook for 8 to 10 minutes on low heat.
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* Whipped cream optional.
