Young Hannah would be questioning me right now as I never was one to like fruits in my desserts. But then you turn 27 and all of a sudden you don’t mind it! This recipe comes from Bon Appetit and I made it a while back solely because the picture in the magazine looked so delicious and I had to see if it tasted just as good. Though this is a bit more of a summer recipe, in using fresh cherries, I used frozen cherries and it came out AMAZING. If you’re not normally a ‘fruit in dessert’ person, trust me on this one.

A note from Bon Appetit: If you can’t find sour cherries, you can use sweet ones! Just reduce the sugar in the cherry swirl to 1/4 Cup and mix in the zest + juice of 1 lemon after it’s cooled.

Ingredients

Cherry Swirl

• 1 1/2 lb Fresh Sour Cherries, pitted or frozen
• 1/2 Cup Granulated Sugar
• 1/2 TSP Diamond Crystal or 1/4 TSP Morton Kosher Salt

Streusel

• 1 1/4 Cups All Purpose Flour
• 1 Cup Light Brown Sugar
• 1/4 TSP Salt
• 1 TSP Ground Cardamom [ I couldn’t find in my grocery store so I replaced with Nutmeg]
• 1 TSP Cinnamon
• 1/2 Cup Unsalted Butter, melted, slightly cooled

Cake

• 2 Cups All Purpose Flour
• 1 TSP Baking Powder
• 1 TSP Baking Soda
• 1/2 TSP Salt
• 1 Cup Granulated Sugar
• 1/2 Cup Unsalted Butter, room temp
• 2 Large Eggs
• 1 Cup Sour Cream [ I used low-fat Greek yogurt]
• 1/3 Cup Buttermilk
• 2 TSP Vanilla Extract

Let’s Get Baking

Make the cherry swirl: in a medium saucepan bring the cherries + granulated sugar + salt to a boil. Cook, stirring often and smashing cherries with a wooden spoon, until they are softened and just coasted in Syria, about 15-20 min for fresh, 25-30 min for frozen. Let cool.

Make the streusel: whisk flour + brown sugar + salt + cardamom + cinnamon in a medium bowl. Pour butter over and gently mix with a fork until just crumbs begin to form. Be careful not to overmix, set aside.

Make the cake: preheat the oven to 350 F and line a 13×9″ baking pan with parchment paper, leaving an overhang on the sides.

Whisk flour + baking powder + baking powder + baking soda + salt in a medium bowl to combine.

Beat granulated sugar + butter in a bowl of a stand mixer with the paddle attachment. Beat on medium speed until light and fluffy, about 2 minutes. Add in eggs one at a time.

Mix in sour cream + buttermilk + vanilla. Reduce speed to low and add in the dry ingredients, mix until just combined. Using a rubber spatula, scrape down the sides of the bowl to incorporate everything.

Scrape 2/3 of the batter into the prepared pan and spread into an even layer. Spread the cherry swirl over then top with the remaining batter. Top with the reserved streusel.

Bake for about 35-40 minutes or until a tester comes out clean. Let cool in the pan for at least 30 minutes before cutting.

Enjoy!

Made with Love,

Hannah