Sour cherry buckwheat cake


Sour cherries are not in season now, I know but as we were grocery shopping today I asked my better half what kind of cake should I make and he was like ‘ enough with the chocolate’. 

So passing by the frozen section I saw sour cherries, why not.


As I was maybe 5th grade we ditched school sometimes with my girlfriends we often went to one of our homes and baked cakes. Super silly but it was effective, in case the parents caught us we were to say, but mommy I cut school short because I wanted to bake you a cake.

The only ingredient we always had was sour cherry jam. I cannot actually remember what we always put in the cake but often it turned green. Hilarious for us.


So today we are making the 5th grade special in a new way.


You will need:

300 gr. pitted sour cherries frozen or fresh
3 large eggs
1 cup of brown sugar
1 1/2 cups of buckwheat flour
120 gr. butter room temperature
3 tbsp. low-fat cream cheese
1 tsp. cinnamon
1 tsp. baking powder



Let us begin.
Pre-heat oven to 170 C.
In a large bowl put the eggs with the sugar, beat until fluffy with a hand mixer or hand whisk. Add the butter and beat again. Stir in the cream cheese and gradually add the flour, baking powder and cinnamon. Mix well until everything is incorporated.
Line a round spring form with baking paper and pour the cake batter in. Scatter the sour cherries over and put it to `bed`, in the oven I mean.

It will take about 30-40 minutes depending on oven.



People if you do not want or you cannot find buckwheat flour, leave it out and take the regular one. But believe me this makes all the difference.
One more thing, please use good quality butter. When you take a bite you will know why.
The butter falters the buckwheat taste and when both of them are good quality it is a match made in heaven.
This is all about the upgraded sour cherry cake. And mom truly sorry, if you did not knew that I was ditching school since my 5th grade.


Cheers lovely people!

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