Sour poppy seed cake with cherries: But with sour cream, please!

As we all know, the eye eats too. If a cake looks good too, then we can hardly get enough of it. If you want to impress visually and taste, you can’t avoid our sour cream poppy seed cake with cherries. The sweet cherries and the creamy sour cream make it particularly juicy, so there is no question that the cake will be plastered quickly.

Many people are more familiar with poppy seeds on buns. The granules can do so much more and look just as good in a wide variety of cakes. We have prepared a small selection with poppy seeds that you should not miss – the little black grains simply know how to inspire. Check here:

Do you prefer it salty? Then our Monkey Bread with sea salt, poppy seeds and gratin cheese will make you particularly happy. And if there weren’t enough recipes with poppy seeds, take a look around our recipe collection – you’ll probably find what you’re looking for. But now enjoy baking the sour cream poppy seed cake with cherries!

A sour poppy seed cake on a light blue table

pinite

Heavenly sour cream poppy seed cake with cherries: But with sour cream, please!

description

The poppy seeds give the sour cream cake with cherries a special aroma and the pink icing is an eye-catcher.

preparation

  1. First, rinse the cherries and set a few aside for garnish. Stone the rest. Mix butter and sugar until a cream forms. Beat in the eggs separately. In another bowl mix flour and baking powder. First stir the poppy seed mixture, sour cream and lemon zest, then the flour mixture into the butter mixture. Fold in the cherries and 80 g Amarettini.

  2. Lightly grease a Gugelhupf tin (with a capacity of about 3 L) and dust with flour. Pour in the batter and bake in a hot oven (electric stove: 180 degrees, convection: 160 degrees, gas: level 2) for about 50 minutes. Cool briefly, turn out and cool on a wire rack.

  3. For the glaze, sift the icing sugar into a bowl and mix in the lemon juice until smooth. Stir in a few drops of pink food coloring. Spread the icing over the cake. Coarsely crumble 20 g Amarettini. Decorate the cake with the remaining cherries and amarettini. Allow the plaster to dry. Finished!