Cherry & Soured Cream Cake

When the weather allows during the summer there’s nothing better than packing up a picnic or wrapping up a few slices of cake & a flask of tea to head outdoors. For such an adventure, this is where fancily decorated or layer cakes really won’t do, you need something a little more robust, something that can handle a bit of abuse during travel, for me, that always leads to a loaf cake of some sort.

Cherry & Soured Cream Cake

Seeing as we’re in the middle of cherry season, which admittedly is as fleeting as our summer sunshine, we really should make the most of both whilst we have them. Here is one such cake that does just that, cherry & soured cream loaf. Juicy summer cherries, sweet vanilla & tangy soured cream make for a deliciously simple, moist loaf. This one bowl loaf, is super quick to throw together, robust enough to transport to any picnic & goes equally well with a cup of tea as it does a glass of red.

Cherry & Soured Cream Cake

(makes one 2lb loaf)


  • 160g butter
  • 160g caster sugar
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 150g soured cream
  • 260g plain flour
  • 2 tsp baking powder
  • 300g cherries, pitted & halved
  • 2 tbsp demerara sugar
  • Optional: 1 tbsp icing sugar to dust


  • Grease and line a 2lb loaf tin with baking parchment
  • In a large bowl, beat together the butter & sugar until pale & fluffy
  • Next, add the eggs to the bowl one at a time, beating with each addition
  • Add the vanilla & soured cream to the bowl & stir to combine
  • Sieve the flour & baking powder into the bowl & mix until just combined
  • Hold back a small handful of cherries before adding the rest to the bowl & folding through until evenly distributed
  • Pour the mixture into the prepared tin before dotting on the rest of the cherries
  • Sprinkle the demerara sugar over the top of the cake before baking in the oven at 180°C for 1 hour, or until a skewer inserted into the centre of the cake comes out cleanly when removed
  • Leave the cake to cool in its tin for 10 minutes before removing & allowing to cool fully on a cooling rack
  • Once cooled, dust with the icing sugar & serve

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