Ingredients

The following ingredients have 4 Servings
  • 4 T (2 oz/1/2 stick) unsalted butter, cubed
  • 3/4 cup AP flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 t salt
  • 1/4 t Ceylon cinnamon
  • 1 1/2 cups AP flour
  • 1 t baking powder
  • 1/4 t salt
  • 1/2 cup (4 oz/1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 t pure vanilla extract
  • 1/4 cup sour cream
  • 2 1/2 cups fresh sour cherries (pitted)
  • 3/4 cup (approx. 3 oz) bar chopped white chocolate

Instruction

  • Preheat the oven to 350 F.
  • Line a 9-inch baking pan (square) with parchment paper. Set aside.
  • Whisk together the flour, sugars, salt and Ceylon cinnamon for the topping. Using your fingers, rub the cubed butter into this mixture and then set aside.
  • Whisk together the flour, salt and baking powder for the cake. Set aside.
  • Beat the butter for the cake until creamy. Add the sugar and beat until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
  • Add the eggs, one at a time, beating to incorporate after each one. Add the vanilla and beat in. Scrape the sides and bottom as needed.
  • Add the flour mixture and sour cream in 3 and 2 additions, respectively, alternating, beginning and ending with the flour mixture. Fold in the white chocolate chunks.
  • Scrape the batter into the prepared baking pan. Smooth the top evenly and into all corners of the pan. Sprinkle the cherries all over the top of the batter.
  • Using your hands, clump the topping together and then break apart over the cherries. When it is all evenly distributed, gently press it into the cake.
  • Bake for 45-55 minutes, until the top is golden brown and a cake tester inserted into the center comes out clean of batter (cherry juice is fine).
  • Let cool completely before removing to slice.