The apple and sour cherry cake is a soft, fragrant dessert perfect for breakfast or an afternoon snack. The combination of the sweetness of the apples and the slightly more lively flavor of the sour cherries makes it special.
If you like, you can also add some organic lemon zest to the batter and use apples that are a bit tarter, like Renette apples, which have a more aromatic and acidic flavor — instead of the Golden apples that I adore and almost always use in my recipes!
As you can clearly see from the photos I took, the soft batter has absorbed some of the apple slices and the sour cherries in syrup — eh eh!
On the blog you’ll find lots of different apple cakes because it’s a simple homemade dessert that’s always appreciated by everyone, and I suggest these other recipes:
APPLE BOUQUET CAKE
MATILDA CAKE
LOW APPLE CAKE
DECADENT DESSERT WITH APPLES AND SOUR CHERRIES
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: pan 9 in
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
INGREDIENTS — DECADENT DESSERT WITH APPLES AND SOUR CHERRIES
- 4 medium eggs (I use Le Naturelle (yellow yolk))
- 2/3 cup butter (at room temperature)
- 1 1/2 cups all-purpose flour (Type 00)
- 2 tbsp sour cherries in syrup (I use Fabbri)
- 2 1/2 tsp instant baking powder
- 1 teaspoon vanilla extract (I use Pane degli Angeli)
- 4 apples (Golden apples for me)
- 2/3 cup granulated sugar
- 1 lemon (organic or untreated)
- to taste powdered sugar (for decoration — optional)
TOOLS — DECADENT DESSERT WITH APPLES AND SOUR CHERRIES
- Spatulas
- Bowls
FOR THE PREPARATION — DECADENT DESSERT WITH APPLES AND SOUR CHERRIES
Wash, core and peel the apples, then slice them and place them in a bowl with the lemon juice and some water.
In a mixing bowl and using electric beaters, beat the soft butter with the sugar until you obtain a pale, creamy mixture.
Add the egg yolks, and once they are well incorporated with the previous mixture, add the sifted flour with the instant baking powder.
Now add the liquid vanilla extract and finally fold in the egg whites whipped to stiff peaks.
Pour the batter into a buttered and floured pan, leveling it well.
Now arrange the apple slices well drained, placing them in a radiating pattern or as you prefer!
Also add the sour cherries in syrup, which I personally drained only a little from the syrup in which they are preserved.
I then distributed them here and there over the surface of the apple cake.
Now bake in a preheated oven at 356°F (static oven) as for almost all the desserts on the blog and let it bake for about 45 minutes.
After about 30–35 minutes I opened the oven and saw that the center of the cake was still too soft, so I placed a sheet of parchment paper on top and then finished baking the Decadent dessert with apples and sour cherries.
Once baked, remove everything from the oven and let it cool, preferably on a cooling rack.
Dust with powdered sugar and serve!
Enjoy your meal!
Annalisa
