Cherries are like the ultimate harbinger of summer, first showing up in little roadside stands on the very outer edge of spring when the days are just beginning to stretch out into long, lazy ones. They’re a sign that all that good summer stuff is just around the corner, a sign that lakeside picnics and warm nights stretched out under a starry sky are just within reach. Every time we bite into a cherry, we can taste that sunkissed promise of summer. Lucky for us, there are cakes like this one that can bring you that burst of cherry flavor (and a little hope of sunshine) all year round.
This cake – which is sweet and creamy and silky – relies on canned cherries, so it’s well within your reach any time of year. (And we can promise you that’s just where you want it, well within reach.) It’s a little ooey-gooey and in some ways reminds us of a clafoutis but it has more layers of flavor and a bit denser bit on the outer edges.
There are a few different elements that bring in some tartness here. The sour cherries for one, and we thank our lucky stars those come in cans at the grocery store since they have such a short growing season. There’s a little bit of lemon juice to complement those cherries, and the cream cheese and sour cream bring in a subtle tang as well. This is all balanced by just the right amount of sweetness and creaminess. It’s a delightful little cake, and we hope you love it as much as we do!
Cherries 'n Cream Cake
- 2 cans (14.5 oz) tart cherries, drained
- 1 3/4 cups granulated sugar, divided
- 1 3/4 cups all-purpose flour
- 1 cup sour cream
- 8 oz cream cheese, softened
- 3 large eggs, divided
- 1/2 teaspoon salt
- 1 tablespoon lemon juice, divided
- 1/2 teaspoon salt
- Preheat oven to 350°F and lightly grease an 8-inch springform cake pan.
- In a large bowl, combine 1 1/2 cups of the sugar with the flour, and salt. Stir in the sour cream, half of the lemon juice, and two of the eggs. Pour batter into prepared pan and top with drained cherries.
- Mix together cream cheese, 1/4 cup sugar, 1 egg, and 1/2 tablespoon lemon juice until well combined. Pour evenly over cherries.
- Bake until mostly set, but still gooey, 45-55 minutes. Let cool at least one hour before serving. Enjoy!
Adapted from Jam Hands.