Classic sour cream coffee cake. Ran a little short of sour cream so added a couple of tablespoons of ricotta - hopefully won’t negatively affect the finished product. I made it to take with us to a friend’s lake house up north - we won’t partake until Saturday morning, but luckily this thing keeps like a champ. And once it’s cut, it never lasts long!
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Nice to see you here @sallyt!
Qs: Do you think this would work with (frozen) cherries?
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@Saregama - I think so! You just scatter them on top of the cake. It’s pretty incredible
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Utterly surprised to stumble upon these sour cherries at farmers’ market today, at the separate market I only visit during peach season, which just started here. They are a new-to-me variety called Baleton, with red flesh all the way through. You never saw me buy fruit so fast! Both because I thought the season was over (which it is for the more common Montmorency) and because I haven’t had this variety before.
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Price??
Thanks @sallyt - I found this recipe linked from her site.
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@Saregama - that’s the cake! Let me know if you want me to add any weights
Made one of my all-time favorite sour cherry recipes— Carole Walter’s sour cherry kuchen. This is made with a base of yeast-raised sweet dough which is great for summer fruit and obviously much easier to work with than a pastry crust. Then vanilla pastry cream, sour cherry filling, and a lot of streusel.
I’ve actually never made it with jarred cherries as called for. Instead I’ve used fresh (in NYC) or frozen (here). I just get 340-350 g sour cherries and if they’re frozen like here, I take two 1-lb packages and drain them to get that amount. Then I take the strained liquid and take 6 oz and add 6 oz sugar to make a simple syrup and that gives me the 24 oz the recipe calls for. I then proceed as directed. With fresh cherries I use water to make the syrup. To simplify, it could be done with 75 g liquid and 75 g sugar, since you need 2/3 cup of of liquid to make the filling, which is around 150 g.
This is still as delicious as I remembered and the sour cherries are sold here for much cheaper than other frozen fruit like blueberries and raspberries, so that’s a nice bonus.
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You just helped me figure out what to do with two bags of frozen sour cherries I have!
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Thanks @Saregama and @sallyt. I started to look for the recipe and got sidetracked by a strawberry hazelnut muffin recipe that reminded me I should look in Fika cookbook for that hazelnut cookies recipe I’ve had on the list for some time now… and while there found the almond & fruit snack cake that might be good with the blueberries I got yesterday… 
— perhaps you’ve experienced similar recipe whirls?
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Recipe Drift?
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I’ve always kind of winged it with the sugar since different cherry brands have different amounts , but I think next time I might do 2:1 juice to sugar so that it’s 100 g juice and 50 g sugar since she does call for cherries in light syrup. Combined with the 50 grams of sugar in the filling it ends up being 1/2 cup, which seems right. The cherries are very tart so nicely balanced by the streusel and pastry cream, but I wondered if I wouldn’t find it even better with a bit less sugar. This would be under 30% sugar for the filling, and 25%-30% is about where I’d go with tart fruit like this in a pie.
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I’ve eyed that recipe many times but have never pulled the trigger. Now I’m gonna!
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I just sent the link to my husband and requested this for my birthday dessert! Thanks!
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All the time. When I looked up this, I found the Smitten recipe as well, then 3 others, and ended up looking at clafoutis recipes to see if they could be made eggless for my mom. So, yes 
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Mini Mary Ann cake topped with tangerine curd/sour cream and a berry coulis below. Local blueberries have been delicious.
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Michelin star worthy.
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