Dark Cherries Sour Cream Tea Cake

Seasonal fresh cherries and pitted frozen cherries both work fine with this recipe.

Yield: 10 round muffin tins

Ingredients:
1/2 tsp Baking Powder
110g All Purpose Flour
60g Butter
80g Granulated Sugar
2 Eggs
1/2 tbsp Lemon Juice
60g Sour Cream
150g Dark Cherries, pitted and cut in half

1. Preheat oven at 320F°/160°C. Grease 10 muffin tin slots.
2. In small bowl, mix 2 eggs and 40g sugar with hand mixer.
3. In medium bowl, cream butter and the rest of sugar together with hand mixer.
4. Add egg mixture to butter mixture. Add sour cream and lemon juice. Use spatula.
5. Add flour, baking powder and cherries.
6. Divide batter into 10. Pour into muffin tin. Bake for 30 minutes.

Note: You may use frozen cherries. No need to defrost it.