Get ready to discover the most decadent, moist, and irresistible cherry cake that will make your taste buds dance with delight! This Sour Cream Cherry Cake, affectionately known as the "Damp Cake," is the ultimate dessert that combines tangy sour cream, sweet cherries, and a perfectly tender crumb that will have everyone begging for seconds. Whether you're a baking novice or a seasoned pro, this foolproof recipe promises to become your new go-to dessert that looks impressive but is surprisingly simple to make.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup cherries, pitted and halved
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
- Gradually fold in the sour cream, mixing until just combined. Be careful not to overmix.
- Slowly incorporate the dry flour mixture into the wet ingredients, stirring until a smooth batter forms.
- Gently fold in the pitted and halved cherries, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes.
- Carefully transfer the cake to a wire rack to cool completely.
- Optional: Dust with powdered sugar or serve with a dollop of whipped cream before serving.
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for the smoothest, most consistent batter.
- Cherry Selection: Use fresh, ripe cherries when in season, or high-quality frozen cherries if fresh aren't available. Pat the cherries dry to prevent excess moisture in the cake.
- Mixing Technique: When folding in cherries, use a gentle hand to avoid breaking them and turning the entire batter pink. Fold just until distributed.
- Pan Preparation: Properly greasing and flouring the pan or using parchment paper is crucial to prevent sticking and ensure easy cake removal.
- Doneness Test: The toothpick test is your best friend - it should come out clean or with just a few moist crumbs when the cake is perfectly baked.
- Cooling is Key: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to prevent soggy bottoms and ensure perfect texture.
- Serving Suggestions: This cake is delightful on its own, but a dusting of powdered sugar or a dollop of whipped cream can elevate it to the next level.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 48g
Protein: 5g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 90mg
