Cherry season has finally hit us, and we’re loving this gluten free sour cherry cake. If you’re a fan of sweet, tart, and fruity, it’s a guaranteed win for you too!
Fruit has definitely been later this year than usual, but that’s okay – we’re loving it as it comes!
Admittedly, I did fill in some of the gaps with frozen fruit, and buying rhubarb while we were visits family up north (where it actually grows!) to make gluten free rhubarb crisp.
But even thought they’re later, cherry season is just as good as it ever was! Last year we made a bunch of cherry cheesecake no churn ice cream, which is so good with a little chocolate fudge swirl added to it. And my kids were huge fans of gluten free cherry crumble.
but we’re talking about sour cherry cake here. It might surprise you to know that this is very close to my gluten free blueberry cobbler recipe. the main difference (besides using cherries) is that the fruit is more evenly distributed throughout the batter, and it’s less saucy.
My husband is my pickiest eater when it comes to gluten free desserts, and he really enjoyed this cake.
Using sour cherries adds so much flavor. As much as I love sweet black cherries for snacking, their mild flavor isn’t as well suited to baking. If you don’t have access to fresh sour cherries, don’t worry! Most grocery stores carry them in the frozen fruit section.
Sour Cherry Cake
This cake is super easy to make. We make it gluten-free, but that doesn’t mean you have to. It works just as well with all-purpose flour. Just be sure to skip the xanthan/guar gum.
- I usually use a blend of flours made from Judee’s gluten-free flours. I find their flours to be excellent quality, and they carry quinoa and teff flours, which I like. To be clear, I’m still a fan of inexpensive gluten free flour mixes, but since my husband doesn’t tolerate rice well, and we can afford it, I prefer to use mostly these types of flours.
- Whipped cream is the perfect topping for this dessert! It adds a bit of cool sweetness that really pops – especially when the cake it warm!
- Can you substitute other fruits? Sure! A lot of berries would work really well in this cake.
This is such an easy recipe.
First, gather your ingredients. Baking always goes so much more smoothly when you have your ingredients prepped and measured before you start mixing.
Next, put your butter in a 8×11 or 9×13 inch baking dish, and put it in your preheating oven to melt.
While the butter is melting, combine the rest of your batter ingredients in a large mixing bowl.
When your butter in melted, pull the baking dish out of the oven, and pour the cake batter on top. Next, add sprinkle the cherries in, and put it in the oven to bake. Don’t worry, the cherries will sink and end up covered by the batter.
After about 35 minutes in the oven, pull your cake out, and serve warm or cold.
That’s it! Scroll down to see the recipe instructional video and exact written recipe.
Sour Cherry Cake
Bright sour cherries pop in this delicious buttery cake! It’s so easy to make, and perfect served with a dollop of whipped cream.
- 1/2 cup butter
- 1 3/4 cup flour (I use 1/3 cup each of quinoa, teff, and cornstarch + 1/2 teaspoon xanthan gum)
- 1 3/4 cup sugar
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 1 teaspoon vanilla
- 2 1/2 cups cherries, pitted
- Preheat oven to 350º
- Place butter in a 9×13, or 8×11 baking dish, and put in oven while it preheats for the butter to melt
- While butter is melting, combine flour, sugar, baking powder, and salt
- Add milk and vanilla, and stir until a smooth batter
- When butter has finished melting, remove from oven, and pour batter over butter
- Sprinkle cherries over batter
- Bake in center of oven for 35-40 minutes, until done through (a toothpick through the center should come out clean unless it hits a cherry)
- Remove from oven and let cool several minutes before serving
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