It’s just the sour cherry season in Turkey right now. I thought we shouldn’t pass the sour cherry season without a sour cherry bundt cake. This time I made my most standard cake recipe with sour cherries. The only change I made was the amount of flour. Normally I would use 2 cups of flour for these measurements. For this recipe I used a quarter cup more flour to absorb the water that the cherries will release and not to have a doughy texture after it’s baked.
The most common problem in this type of cake recipes is that the pieces in the cake sinks in the bottom. I have dealt with this issue in the chocolate chip bundt cake recipe. But to summarize, in order to prevent the grains from sinking to the bottom in granular cake recipes;
- The density of the grain and dough should be very close to each other. So the dough should be a little more consistent than normal and the grains should be smaller.
- The baking process should start immediately, the grains shouldn’t have the opportunity to sink. In other words, the oven must be preheated and as soon as the dough is poured into the mold, it should be put into the oven and baked immediately.
When these two are taken into consideration, it is a miracle that the grains sink. Of course, it is useful to eliminate the interpretable points in these two rules. The first rule is that the grains should be small, for example. How small is it when you say small? A kitten is small, and a lentil is too. For this recipe, I mean a quarter of one sour cherry.
About the preheating of the oven, I do not mean that the oven is turned on two minutes before putting the cake to the oven. When you turn on your oven, a light or a sign lights up on it or on its screen. This light / sign means that your oven is getting hot. When this light or sign goes out, it means that your oven has reached to the temperature you set. Although it varies from oven to oven, this warm-up time takes about 15 minutes. In other words, when you turn on the oven and start making the cake afterwards, the oven will be fully heated and the dough will be ready for baking almost at the same time.
If the idea of sinking of the grains is something that makes you very nervous, you can also use the method in the chocolate chip bundt cake recipe.
Enjoy the recipe…
- 2 eggs,
- 3/4 cup of sugar,
- 3/4 cup vegetable oil,
- 1 cup of milk,
- 10 g of baking powder,
- 1/2 cup finely ground raw almonds,
- Grated zest of half a lemon,
- 2 + 1/4 cups flour,
- 2 cups fresh or frozen sour cherries.
- Remove the seeds of sour cherries and cut each cherry into four,
- Beat the eggs and sugar until creamy,
- Add milk and vegetable oil and beat,
- Add flour gradually and whisk,
- After you add half of the flour, add the baking powder together with the flour and beat,
- Gradually add the remaining flour, check the consistency of the dough and beat,
- Add and mix almonds,
- Add and mix the cherries,
- Pour the mixture into a greased 21 cm bundt cake pan,
- Bake in a fully heated oven at 180 C degrees until the toothpick comes out clean,
- Remove the cake from the oven and wait until it cools completely and then remove out of the mold and slice.