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Cinnamon sour cherry cake with fresh fruit
Golden baked cinnamon cake dotted with juicy sour cherries

Cinnamon Sour Cherry Cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The tart character of sour cherries and the sweet, spicy scent of cinnamon evoke the atmosphere of winter evenings. This cake is based on the classic 'all-in-one' sponge principle, which the sour cream makes truly soft and moist. The fruits caramelise in the batter during baking, forming tiny, delicious islands in the soft sponge. Its greatness lies in its simplicity: rustic, homely, and irresistible.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin (24 cm)
  • Sieve
  • Kitchen food processor or mixer
  • Pastry brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Grease the cake tin and dust with flour.

Tip: Flouring creates a thin barrier layer, so the sugar content of the batter does not caramelise onto the metal.
2 ✓

Cream the butter with the sugar and salt until fluffy, then work in the eggs one by one.

Tip: The air bubbles introduced into the butter serve as nuclei for the gases released from the baking powder.
3 ✓

Sift together the flour, baking powder, and cinnamon. Fold into the mixture alternately with the soured cream.

Tip: The acidity of the soured cream reacts with the baking powder, helping the cake rise, while its fat content softens the gluten structure.
4 ✓

Pour the batter into the tin. Sprinkle the cherries on top (if frozen, no need to defrost, but toss in a little flour).

Tip: Frozen fruit releases its juice during baking, which turns into steam and steams the batter from the inside.
5 ✓

Bake for approx. 40 minutes until a skewer comes out clean. Once ready, leave to cool on a wire rack.

Tip: Do not open the oven door in the first 20 minutes, as the thermal shock may cause the cake to collapse.
6 ✓

Glaze: warm the sour cherry jam slightly, mix smooth with the icing sugar (if needed), and spread over the lukewarm cake.

Tip: The warm jam forms a thin layer which creates a shiny coating (glaze) when set.
7 ✓

Serve completely cooled, dusted with extra cinnamon.

Tip: During resting, the flavours meld and the cake structure stabilises.

Recipe FAQ

The cherries sank to the bottom, what did I do wrong?
The weight of the fruit can pull them down in the soft batter. Toss them in a little flour, this increases adhesion to the batter.
Can I use jarred/tinned cherries?
Yes, but drain them thoroughly, as the extra liquid can make the batter soggy.

Ingredients

  • 200 g Plain flour
  • 150 g Caster sugar
  • 150 g Butter (soft)
  • 3 pcs Eggs
  • 1 sachet Baking powder
  • 200 ml Soured cream (20%)
  • 2 tsp Ground cinnamon
  • 200 g Sour cherry jam (thick)
  • 300 g Sour cherries (pitted, fresh or frozen)
  • 50 g Icing sugar
  • 1 pinch Salt