Sour Cherry Cake on a Tray
This was a fruits year. Our garden produced tons of fruits like never before. While the apple harvest had already started we still have fresh plums and peaches from the three and in addition our freezer is full of fruits. Of course we love apples, plums and peaches, but we also love to cherries and other fruits. We also need space in our freezer. For this reason I prepared created this recipe with pitted frozen sour cherries, but you can use preserved cherries as well. This is a moist cake, the juicy fruits are surrounded by a soft and tender dough.
- 200 g cream cheese, room temperature
- 1/4 cup margarine, room temperature
- 1/3 cup white sugar
- 3 tablespoons milk
- 1 egg, room temperature
- 1 teaspoon vanilla
- 1/2 tablespoons bitter almond aroma
- 1 cup flour
- 2 teaspoons baking powder
- 1 pinch of salt
- 1 pound cherries, fresh, preserved or defrosted (pitted)
- 4 tablespoons quince jelly (or other fruit jelly)
- 2 tablespoons light brown sugar
- 1 1/4 cup powdered sugar
- Preheat Oven to 350 degrees. Grease a baking try with margarine or line it with baking paper.
- In a large bowl beat the cream cheese, margarine and sugar together with an electric mixer until light and fluffy.
- Add milk, egg, bitter almond aroma and vanilla to the cream cheese mixture. Beat with until well combined.
- In a medium size bowl combine the flour, baking powder, and salt. Stir together to combine.
- While mixing with an electric mixer, gradually add the flour to the cream cheese mixture a little at a time. Mix until just incorporated.
- Spread the cake batter into the prepared baking tray.
- Drop cherries over top the cake batter evenly.
- Drop jelly over the cherries and sprinkle with the brown sugar.
- Bake in preheated oven for 30 to 40 minutes, checking for doneness with a toothpick before removing from the oven.
- In a small bowl mix powdered sugar with cognac spoon by spoon until smooth, If needed to adjust desired consistency adding more powdered sugar or cognac,
- Drizzle over the cake.