Sour Cherry Pudding Cake: A Delightfully Tart and Comforting Dessert

Few desserts evoke the comforting warmth of a homemade pudding cake. And when you add the tangy burst of sour cherries, you elevate it to something truly special. This Sour Cherry Pudding Cake is a delightful combination of a light, sponge-like cake on top and a rich, custardy pudding layer underneath. The tartness of the cherries cuts through the sweetness, creating a perfectly balanced and unforgettable treat. This recipe provides detailed steps and instructions to help you create this delicious masterpiece in your own kitchen.

## Why You’ll Love This Sour Cherry Pudding Cake

* **Tart and Sweet Balance:** The sour cherries provide a counterpoint to the sweetness of the cake and pudding, preventing it from being overly rich.
* **Two Textures in One:** Enjoy the airy cake and the creamy pudding in every bite.
* **Easy to Make:** While it looks impressive, this cake is surprisingly simple to prepare.
* **Perfect for Any Occasion:** From casual family dinners to elegant dinner parties, this cake is sure to impress.
* **Adaptable:** You can easily substitute other fruits like raspberries, blueberries, or even peaches, though sour cherries are highly recommended for their unique flavor.

## Ingredients You’ll Need

Before you begin, gather all your ingredients. This will make the baking process smoother and more enjoyable.

**For the Sour Cherry Base:**

* 4 cups (about 2 pounds) fresh or frozen sour cherries, pitted (if using frozen, thaw and drain well)
* 1/2 cup granulated sugar
* 1 tablespoon cornstarch
* 1 tablespoon lemon juice

**For the Cake Batter:**

* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 3/4 cup granulated sugar
* 1/2 cup milk
* 1 large egg
* 2 tablespoons unsalted butter, melted
* 1 teaspoon vanilla extract

**For the Pudding Sauce:**

* 1 cup granulated sugar
* 1/4 cup unsweetened cocoa powder
* 1 3/4 cups hot water
* 2 tablespoons unsalted butter

## Equipment You’ll Need

* 9×13 inch baking dish
* Mixing bowls (various sizes)
* Measuring cups and spoons
* Whisk
* Spatula
* Saucepan (for melting butter and water)
* Oven

## Step-by-Step Instructions

Follow these detailed instructions to create your Sour Cherry Pudding Cake.

### Part 1: Preparing the Sour Cherry Base

1. **Preheat Oven:** Preheat your oven to 350°F (175°C).
2. **Combine Ingredients:** In a large bowl, combine the pitted sour cherries, ½ cup of granulated sugar, cornstarch, and lemon juice. Mix gently to coat the cherries evenly.
3. **Pour into Baking Dish:** Pour the cherry mixture into the bottom of your 9×13 inch baking dish, spreading it in an even layer.

### Part 2: Making the Cake Batter

1. **Combine Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, and salt.
2. **Combine Wet Ingredients:** In a separate large bowl, combine ¾ cup of granulated sugar, milk, egg, melted butter, and vanilla extract. Whisk until well combined.
3. **Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. A few lumps are okay.
4. **Pour Batter Over Cherries:** Gently pour the cake batter over the cherry mixture in the baking dish. Try to spread it as evenly as possible, although it doesn’t have to completely cover the cherries.

### Part 3: Preparing the Pudding Sauce

1. **Combine Dry Ingredients:** In a small bowl, combine 1 cup of granulated sugar and cocoa powder. Mix well.
2. **Sprinkle Over Batter:** Sprinkle the sugar and cocoa mixture evenly over the cake batter.
3. **Pour Hot Water:** Carefully pour the hot water over the entire mixture. Do not stir. It will seem like a lot of water, but it’s essential for creating the pudding layer.
4. **Dot with Butter:** Dot the top of the water with the remaining 2 tablespoons of butter, cut into small pieces.

### Part 4: Baking the Cake

1. **Bake:** Place the baking dish in the preheated oven and bake for 45-55 minutes, or until the cake is golden brown and the pudding is bubbly. A toothpick inserted into the cake portion should come out clean.
2. **Cool:** Let the cake cool completely in the baking dish before serving. The pudding will thicken as it cools.

### Part 5: Serving and Enjoying

1. **Serve:** Cut the cake into squares and serve warm or at room temperature.
2. **Optional Toppings:** Dust with powdered sugar, top with a dollop of whipped cream or a scoop of vanilla ice cream, or serve with a drizzle of chocolate sauce. The possibilities are endless!

## Tips for Success

* **Don’t Overmix the Batter:** Overmixing can lead to a tough cake. Mix until just combined.
* **Use Hot Water:** The hot water is crucial for creating the pudding layer. Don’t substitute with cold or lukewarm water.
* **Don’t Stir After Adding Water:** Resist the urge to stir after pouring the hot water over the mixture. This allows the pudding layer to form properly.
* **Check for Doneness:** The baking time may vary depending on your oven. Check the cake for doneness by inserting a toothpick into the cake portion. If it comes out clean, it’s ready.
* **Let it Cool:** Allowing the cake to cool completely allows the pudding layer to thicken and the flavors to meld together.
* **Pitting Cherries:** Pitting sour cherries can be time-consuming. A cherry pitter makes the process much easier. If you don’t have a cherry pitter, you can use a paperclip or a small knife.
* **Frozen Cherries:** Frozen sour cherries work perfectly well in this recipe. Just be sure to thaw them completely and drain them well before using.
* **Adjust Sweetness:** If you prefer a less sweet cake, you can reduce the amount of sugar in the cake batter and pudding sauce.
* **Add Almond Extract:** A few drops of almond extract added to the cake batter can enhance the flavor of the cherries.

## Variations and Substitutions

* **Other Fruits:** While sour cherries are the star of this recipe, you can substitute other fruits like raspberries, blueberries, blackberries, or even peaches. Adjust the sugar accordingly, as some fruits are sweeter than others.
* **Chocolate Chips:** Add ½ cup of chocolate chips to the cake batter for a richer, more decadent dessert.
* **Nuts:** Sprinkle chopped nuts, such as pecans or walnuts, over the cake batter before baking for added texture and flavor.
* **Spices:** Add a pinch of cinnamon or nutmeg to the cake batter for a warmer, more comforting flavor.
* **Gluten-Free:** Use a gluten-free flour blend in place of all-purpose flour to make this cake gluten-free. Be sure to check the label to ensure the blend contains xanthan gum.
* **Dairy-Free:** Use a dairy-free milk alternative, such as almond milk or soy milk, in place of regular milk. Use a dairy-free butter substitute or coconut oil in place of butter.

## Serving Suggestions

This Sour Cherry Pudding Cake is delicious on its own, but it’s even better with a few simple accompaniments.

* **Whipped Cream:** A dollop of freshly whipped cream is a classic topping for pudding cake.
* **Vanilla Ice Cream:** A scoop of vanilla ice cream adds a cool and creamy contrast to the warm cake.
* **Powdered Sugar:** A dusting of powdered sugar adds a touch of elegance.
* **Chocolate Sauce:** A drizzle of chocolate sauce elevates the cake to a whole new level of indulgence.
* **Fresh Berries:** A handful of fresh berries adds a burst of color and flavor.
* **Coffee or Tea:** Serve with a cup of coffee or tea for the perfect afternoon treat.

## Storage Instructions

* **Refrigerate:** Store leftover Sour Cherry Pudding Cake in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat individual slices in the microwave for 30-60 seconds, or until warmed through. You can also reheat the entire cake in the oven at 300°F (150°C) for 15-20 minutes.
* **Freezing:** While technically you *can* freeze this cake, it’s not highly recommended as the texture of the pudding layer can change slightly upon thawing. If you do freeze it, wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving.

## Nutritional Information (Approximate)

*Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.*

* Calories: 350-400 per serving
* Fat: 15-20g
* Saturated Fat: 8-10g
* Cholesterol: 50-60mg
* Sodium: 200-250mg
* Carbohydrates: 50-60g
* Sugar: 35-40g
* Protein: 3-4g

## Conclusion

This Sour Cherry Pudding Cake is a delightful and comforting dessert that is sure to become a family favorite. The combination of the tart cherries, the light cake, and the creamy pudding is simply irresistible. With its easy-to-follow instructions and adaptable recipe, you can create this delicious treat in your own kitchen and enjoy it for any occasion. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will warm your heart and satisfy your sweet tooth! Enjoy!

## Recipe Card

**Sour Cherry Pudding Cake**

A delightful combination of a light cake and a rich pudding, featuring the tartness of sour cherries.

**Prep Time:** 20 minutes
**Cook Time:** 45-55 minutes
**Total Time:** 1 hour 5 minutes to 1 hour 15 minutes
**Servings:** 12

**Ingredients:**

* **Sour Cherry Base:**
* 4 cups sour cherries, pitted
* ½ cup granulated sugar
* 1 tablespoon cornstarch
* 1 tablespoon lemon juice
* **Cake Batter:**
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* ¼ teaspoon salt
* ¾ cup granulated sugar
* ½ cup milk
* 1 large egg
* 2 tablespoons melted butter
* 1 teaspoon vanilla extract
* **Pudding Sauce:**
* 1 cup granulated sugar
* ¼ cup cocoa powder
* 1 ¾ cups hot water
* 2 tablespoons butter

**Instructions:**

1. Preheat oven to 350°F (175°C). Combine cherries, sugar, cornstarch, and lemon juice; pour into a 9×13 inch dish.
2. Whisk together flour, baking powder, and salt. In another bowl, combine sugar, milk, egg, melted butter, and vanilla. Gradually add dry to wet, mixing until just combined.
3. Pour batter over cherries. Combine sugar and cocoa; sprinkle over batter. Pour hot water over; dot with butter.
4. Bake 45-55 minutes, or until golden brown. Cool completely before serving.

**Notes:**

* Adjust sweetness to taste.
* Serve with whipped cream or ice cream.
* Don’t overmix the batter.
* Don’t stir after adding water.

Enjoy your delicious Sour Cherry Pudding Cake!