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  • Summary

    Plump sour cherries capture the essence of early summer in this classic French dessert. Simmered in a sweetened wine syrup, the vibrant stone fruits create a sweet-tart topping that permeates and moistens each airy cake.

    Ingredients

    • 1 1/8 teaspoons active dry yeast
    • 1/4 cup warm water (110 degrees to 115 degrees)
    • 1 tablespoon sugar
    • 1 1/4 cups all-purpose flour
    • 1/2 teaspoon salt
    • 2 large eggs, room temperature, lightly beaten
    • 5 tablespoons unsalted butter, softened, plus more for molds
    • 2 1/2 cups fresh sour cherries, pitted (or 2 cups thawed frozen sour cherries)
    • 1/2 cup sugar
    • 1/2 cup Muscat de Beaumes-de-Venise or Sauternes
    • Pinch of salt

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 232 % Daily Value *
    • Total Fat: 7 g 10.31%
    • Saturated Fat: 4 g 18.25%
    • Trans Fat: 0 g %
    • Cholesterol: 18 mg 5.87%
    • Sodium: 296 mg 12.34%
    • Calcium: 15 mg 1.51%
    • Potassium: 122 mg 3.47%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 8.84%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 42 g %
    • Dietary Fiber: 2 g 7.64%
    • Sugar: 20 g
    • Protein: 4 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 17.77%
    • Vitamin C 8.56%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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