Oma’s Classic Cherry Fruit Cake

A cherry picker’s reward!

Wow – this brings back some great memories. After a hot day picking cherries and a trip to the beach, a piece or two of this cake with a cup of tea or coffee made everything good. It just doesn’t taste the same though unless you bake it with freshly picked cherries. Check our Kelowna Cherry Calendar to plan which of our varieties you plan to bake into your cake!


  • 2 cups pitted, halved cherries
  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 cup sour cream
  • 1/2 cup sugar
  • 2 eggs
  • 1 1/2 tsp. lemon juice
  • 2 tbsp. olive oil
  • 1 tsp. butter nut or vanilla flavoring (optional)
Crumb topping:
  • 2 cups flour
  • 3/4 cup sugar
  • 2 packages of vanilla sugar
  • 1 1/2 cup butter
  • 1 egg
Mix crumb topping together as you would for a pie shell. In a large mixing bowl mix dry ingredients together and set aside. In another bowl, whip the eggs, add sugar and mix well. Then add sour cream, lemon juice, and olive oil. Mix all liquid ingredients together, slowly fold the dry ingredients to the liquid ingredients. Spray oil on a 1 inch baking pan (approximate 12×17), spreading the dough over the pan. Then place the cherries, cut side up, 1/2 an inch apart all over the dough. Sprinkle crumb topping over the top. Bake at 350 degrees for about half an hour.
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