Description

A nostalgic, tender crumb cake bursting with sweet maraschino cherry flavor—moist, buttery, and dotted with bright cherry bits—perfect for afternoon tea, potlucks, or celebrating simpler times.

Ingredients

1¾ cups all-purpose flour

1 tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

½ cup sour cream or plain yogurt

1 tsp vanilla extract

1 cup chopped maraschino cherries, drained

Optional: ½ tsp almond extract or sliced almonds for topping

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Instructions

Preheat oven to 350 °F. Grease and flour a 9‑inch round or bundt pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat butter and sugar until light and fluffy. Mix in eggs one at a time, then stir in sour cream and vanilla (plus almond extract if using).
Gradually add dry ingredients to the wet mixture, mixing until just combined. Gently fold in chopped cherries.
Pour batter into prepared pan and smooth the top.
Bake for 30–35 minutes (bundt) or 25–30 minutes (round), until a toothpick inserted comes out clean.
Let cake rest in the pan for 10 minutes, then invert onto a cooling rack. Cool completely before slicing.
Optionally, sprinkle with sliced almonds or dust with powdered sugar before serving.

Notes

Mix powdered sugar, cherry juice, and a little milk for a sweet glaze.

Add 2 Tbsp amaretto or almond liqueur for extra flavor.

Fold in ½ cup mini chocolate chips for a chocolatey variation.

Add 1 Tbsp lemon zest and a splash of lemon juice for a citrus twist.

Top with a cinnamon-brown sugar streusel before baking for added texture.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 22g
Sodium: 150mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg