Sunday, June 5, 2011

Sour Cream Cherry Struesel Cake

Sour Cream Cherry Struesel Cake

Lark's Country Heart
This cake is so moist due to my "secret"
 ingredient....Sour Cream!
You can make a White Cake by Scratch or use a Cake Mix.
Either way it won't fail to be a Fabulous. 
1 (18.25 oz.) Box White Cake Mix
1/4 C. Oil
1/4 C. Water
3 Lg. Egg Whites
1/2 tsp. Almond Extract
3/4 C. Sour Cream
1 (21 oz.) Cherry Pie Filling

Preheat Oven to 350
Lightly grease a Jelly Roll Pan. 
Mix together cake mix, oil, egg whites, extract.
Beat well until smooth.
Add in the Sour Cream, until well blended.
Spread into the pan.
Next you will add spoon fulls of pie
 filling dolloped all over the batter.
Using a knife swirl filling and batter.
Bake on middle rack in oven for 30-38 minutes.
*Edges will turn a golden brown.
 Make sure center of cake is set.*
I like topping this cake with a Warm Cream Cheese Frosting.
Just mix together:
 4 oz. Cream Cheese
2 C. Powdered Sugar
1 TBSP. Milk
Beat together until smooth. Drizzle over Cooled cake.
Country Kisses,
Lark

15 comments:

Food Glorious Food! said...

Great looking and yummy! Cherry and cheese... woow irresistible!

Kim McCallie said...

This is gorgeous, Lark! I love the cream cheese and cherries together. It's got to be delicious! Thanks so much for sharing on A Well-Seasoned Life's Sweet Indulgences Sunday.

Holly said...

Oooh this looks to pretty to eat!! Who am I kidding! I would chow down on this!! Yum : )

Concetta said...

I wish I did a linky food party - you would win top prizes and applause!! This looks so amazing!! Love all your recipes my friend!
Love,
Concetta

Lisa @ Flour Me With Love said...

This looks delicious! Going on my "to make" list :)

Amy said...

This cherry struesel cake is beautiful! Can't wait to make a batch while the cherries are in season now. Thanks for sharing.

Amy
http://utry.it

Wendy said...

Found you over at Full Plate Thursday...I'm a new follower! This looks great! I would love to have you link up to my 2-in-1 Thursday hop.

Wendy
Around My Family Table

Missy said...

Your cake looks soooo good! I bet it is really moist with the sour cream in it! Yummy! Thanks for sharing!

The Better Baker said...

Oh yum! This cake looks beautifully delicious! I just used my last can of cherry pie filling today...wish I would have seen this recipe first. So glad you shared!

Miz Helen said...

Oh Lark,
Your Sour Cream Cherry Struesel Cake looks awesome! I really would love a piece of that right now. Thank you so much for sharing with Full Plate Thursday, have a great week end and come back soon!
Miz Helen

MBrown said...

Have you ever made it in a 9x13 pan? What are your thoughts on using that size pan? It looks so Yummy!!!!

Lark (SparkyLarky)@ Lark's Country Heart said...

I have made it in a 9x13 pan..still tastes great just THICK. I prefer the jelly roll pan best!

Angie said...

Gorgeous Lark!! As always....Pinning this one.

haleyliss said...

Do you need to add water or is that left out on purpose to make the cake part thick?

Larks Country Heart Harrington said...

haleyliss, yes you add in water! :)

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