This cake is heavenlike! Without exaggeration. I used mum’s basic cherry cake recipe, one of my favorite summer treats stemming from childhood
Serves 8-10
Takes 1 hr 15 mins (prep – 25 mins, baking – 50 mins)
Ingredients
180 g butter
1 cup/250 ml sour cream, at room temperature
3 eggs, at room temperature
zest & juice from 1 lemon
3/4 cup sugar (1/4 cup x 3, or 12 tablespoons)
1 1/2 cup plain flour
pinch salt
1/2 tsp cinnamon
1/3 tsp baking soda
1 apple
1 cup bilberries, fresh/frozen
1 cup sweet cherries, fresh/frozen
Directions
Melt the butter (in a microwave or by placing in a saucepan over the low heat). Allow to cool for a few mins. Add the sour cream, eggs, sugar, salt, lemon zest and whisk well until smooth. Add the lemon juice and baking soda. Sift in 1/3 of flour. Mix gently using a spatula, wooden spoon or whisk. Gradually add the remaining flour, stir again (be careful not to overmix). Set aside. The batter should be creamy, and not too thick.
Preheat the oven to 180°C/350°F. Either grease or flour (or both) a Ø22 cm baking dish (any similar-sized baking dish of your choice).
Deseed and slice the apple. Destone the sweet cherries.
Pour 2/3 of the batter into the baking dish. Top with the apple slices lightly pressing them into the batter. Generously sprinkle with cinnamon (and lemon juice, optionally, to prevent from browning). Scatter the cherries and 1/3 of bilberries over. Cover with the remaining batter. Top with the rest of bilberries. Bake for 40-50 mins until fragrant and golden brown. It’s done when the toothpick comes out clean from the center of the cake (it’ll be stained by cherries, make sure there’s no cake goo stuck to it). Turn off the heat and leave in the open oven for 10 mins. Remove. Serve immediately or wait until it sets!:)
Enjoy!:)
MAYA'S BEE HIVE 