Cherry Sour Cream Cake
- 1 1/3 cups all purpose flour
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons Clabber Girl Baking Powder
- 1 egg
- 1/2 cup sugar
- 2 cups sour cream
- 1/2 teaspoon vanilla
- 2 egg yolks
- 2 cups pitted cherries, halved (if large, coarsely chopped) or canned and drained sour cherries or frozen (do not defrost)
Pastry: in a food processor, add dry ingredients and pulse to blend. Add in butter and pulse to cut up butter evenly into dry ingredients. Add egg and process until a soft dough forms.
Remove from machine and refrigerate 30 minutes, wrapped in plastic or wax paper wrap.
Preheat oven to 350°F. Lightly grease a 9 inch tart or quiche pan. Roll out dough and pat into pan and up most of sides. If dough breaks or is hard to roll, simply squish and flatten pieces, distributing as evenly as possible to line pan bottom and sides with pastry. Chill 15 minutes.
In a medium bowl, whisk together sour cream, sugar, egg yolks, and vanilla. Fold cherries in gently.
Place pan on a parchment paper lined baking sheet.
Place pan on a parchment paper lined baking sheet. Pour filling into pan. Place in oven and bake 35-45 minutes until filling is just set. Remove from oven and let stand at room temperature, one hour. Refrigerate 4 hours or overnight. Dust with confectioners' sugar.
Recipe by: Marcy Goldman - Kosher Cuisine with Marcy Goldman
This cuts like a cake, it tastes like pastry, it is pretty as a tart, and easy as pie. The pastry, because it has baking powder in it, tastes like a hybrid of pastry and cake. The filling is a hybrid between cheesecake and custard pie. Sumptuous!