Sour Cream Cherry Cake

READY IN: 55mins
Recipe by BeckyMonster

Well, there isn't any sour cream in this cake, I used lowfat yogurt instead, but the original recipe that I adapted did use it (Mennonite cookbook, Sour Cream cake). Use any fruit you like. I had lots of cherries.

Top Review by dimensionally trans

Hubby and I didn't like this but we think it didn't turn out like it was supposed to and this was probably because I subb'd too many things which would be my own fault. So here goes: I used full-fat yoghurt. I used self-raising flour, 2 tsp baking powder and reduced the salt (no baking soda). I used fresh mango and fresh pineapple instead of cherries. The texture was very stodgy (but light and fluffy at the same time - weird) and it tasted a bit sour. I fully accept that this could be my fault for subbing.

Ingredients Nutrition

Directions

  1. Mix egg yolks, lemon rind and juice, sugar and yogurt together.
  2. Sift in flour, baking soda, salt and mix thoroughly.
  3. Mix in cherries or other fruit.
  4. Beat egg whites until stiff (if you can, great, otherwise a bit watery is fine) and mix inches.
  5. Pour into greased loaf pan
  6. Bake at 350 for 40-50 minutes.

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