Cherry Sour Cream Cake

Cherry Sour Cream Cake

Total Time

< 90 minutes

Hand holding bell



Fork and knife



Per Serving


2-1/2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground allspice

1-1/2 cups packed light brown sugar

1 cup (2 sticks) unsalted butter

3/4 cup sour cream

2 eggs

1 teaspoon vanilla

1-1/2 cups dried cherries

1 ounce cream cheese

1/4 cup cold butter

2 cups powdered sugar

1 teaspoon vanilla


  • 1.
    Preheat oven to 350°F. Grease 13X9-inch baking pan. Combine flour, cinnamon, baking soda, salt and allspice in medium bowl.
  • 2.
    Beat brown sugar and 1 cup butter in large bowl with electric mixer at medium speed until fluffy. Add sour cream, eggs and vanilla; beat until well blended.
  • 3.
    Gradually add flour mixture to butter mixture, beating at low speed until well blended. Stir in cherries.
  • 4.
    Spread mixture evenly in prepared pan. Bake 25 to 30 minutes or until golden brown. Cool completely in pan on wire rack.
  • 5.
    Cut cream cheese and 1/4 cup butter into chunks; place in food processor. Add 2 cups powdered sugar and vanilla. Process using on/off pulsing action just until well blended. Do not overprocess or frosting will become thin.
  • 6.
    If frosting is too stiff, process 10 seconds longer. If frosting is too soft, add additional powdered sugar as needed. Spread frosting evenly over cooled cake. Refrigerate 1 hour or until frosting is set.

Nutrition Facts

Per Serving

Total Fat12g
Trans Fat0g
Saturated Fat7g
Dietary Fiber1g