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Sour Cherry Breakfast Cake

Course pudding
Cuisine Canadian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 9 pieces
Author Valerie Lugonja


  • 150 g or 1 cup white flour
  • 235 g or 1 cup whole wheat flour
  • 10 g or 1 tablespoon baking powder
  • 5 g or 1 teaspoon salt
  • 110 g butter or 1/2 cup unsalted butter , room temperature
  • 220 g or 1 cup white sugar
  • Zest from 1 lemon
  • 1 large egg
  • 1 teaspoon vanilla paste
  • 1/2 cup buttermilk
  • 1 tablespoon flour
  • 2 cups sour cherries (frozen will work, as well)
  • 1/4 cup slow cooking oats to cover
  • 1 tablespoon coarse sugar for garnish


  1. Preheat oven to 350F; butter 9 x 9 pan
  2. Scale flour, baking powder and salt into the TM bowl; whisk for 10 seconds on speed 3 to combine and set aside in another bowl
  3. Scale butter and sugar into TM bowl, add lemon zest; cream together for 1 minute 15 seconds at speed 3, or until fluffy
  4. Add egg and vanilla; set time at 10 seconds and speed 4 until just combined
  5. Toss fresh cherries with 1 tablespoon flour
  6. Add dry ingredients into the TM bowl with the wet ingredients (no cherries or oats) ; scale in the buttermilk
  7. Mix together to combine for 30 seconds from speed 5 to 7 with the spatula through the hole in the lid, moving the dense dough to combine
  8. Remove ingredients to another bowl; gently fold in the cherries with spatula until fully incorporated
  9. Push dough into prepared pan; cover or sprinkle with oats, sprinkle with sugar and bake for 40 minutes, or until toothpick comes out clean
  10. Eat hot in a bowl with cream or whole milk... mmmmm, or...
  11. Cool and enjoy with your favourite Lavazza flavour!

Recipe Notes

Sour cherries are, well, tart! You may like a little more sugar on top!