The topping of pitted cherries glazed withcurrant jelly provides a sweet juicy foil for the creamy interior.The finished cake is beautiful and surprisingly easy to serve.Because the cherries are not cooked, Sour Cream Cherry Cake isquite refreshing. Even the addition of a dollop of sweetenedwhipped cream won’t make this dessert heavy.
Recipe: Sour Cream CherryCake
1 (9-ounce)* package yellow cake mix
1 large egg
1 l/2 cups lowfat milk – divided use
1 (3.5-ounce) package vanilla pudding mix
l/2 cup dairy sour cream
l/2 teaspoon grated lemon peel
2 cups pitted Northwest fresh sweet cherries
2 tablespoons currant jelly, melted
Mint sprigs for garnish (optional)
1 cup sweetened whipped cream, optional
Makes 8 servings.
*One (18.25-ounce) package yellow cakemix may be used. Prepare and bake according to package directionsusing 2 large eggs and 1 cup milk. Use one layer and reservesecond layer for another use.
Tip: If flan pan is not available, bakein a 9-inch cake pan. Completely cool pudding; spread puddingon cake and top with cherries as above.
Quick Tip: A purchased 8 or 9-inch spongeshortcake may be used.
Nutritional Analysis Per Serving: 447 Cal.,5.2 g pro., 12.7 g fat (25% Cal. from fat), 81.3 g carb., 42mg chol., 1.0 g fiber and 538 mg sodium.
Recipe and photograph provided courtesyof Washington State Fruit Commission.
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