Sour Cherry Cake
Chef Maeve Rochford is making a delicious dessert that serves 1-12 servings.

Ingredients for Cake

  • 1 cup sugar
  • 12oz Salted Butter
  • 4 Eggs
  • 2 Cups All Purpose Flour
  • 1-Cup Sour Cream
  • 1-Cup Buttermilk
  • 1/2 Tsp. Baking Soda
  • 1 1/2 Tsp. Baking Powder
  • 1 TBSP Vanilla Extract
  • 1 Cup drained Sour Cherries
  • 6 TBSP rock sugar

Ingredients for Icing

  • 1 cup warm water
  • 2 cup powdered sugar
  • 1 orange zested
  • 1 TBSP Almond Extract

Ingredients Cherry Compote

  • 1 1/2 Cups drained cherries
  • 1/4 Cup orange juice
  • 1/2 cup brown sugar
  • 1 TBSP Vanilla Extract
  • 1/4 Cup Brandy

Directions for Cake

1. Mix butter and 1/2 cup sugar until combined
2. Add in Baking Powder, Baking Soda, Vanilla Extract
3. Add one egg at a time
4. Add Sour Cream and Buttermilk
5. Slowly add flour
6. Fold in Cherries
7, Pour batter into 9” Round Bundt or 9” round cake pan
8. Top with rock sugar
9.Place in oven for 35 minutes at 350 degrees
10. Once cake is out of oven, wait 10 minutes and then flip onto serving platter
11. Pour icing on top and allow to drip down edges (icing recipe below)
12. Slice & spoon cherry compote on top of cake slices (cherry compote recipe below)

Directions for Icing

Mix all ingredients in bowl. Pour into gravy boat or sauce serve.

Directions for Cherry Compote

In a saucepan, place cherries, orange juice, brown sugar and vanilla extract in saucepan and bring to a boil. Add brandy and tip saucepan to engage flambé.
Mix and reduce on medium heat for 2-3 minutes

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