Sour cherry buckwheat cake
Cakes
Searching for a non-pie use for a smallish amount of sour cherries, I landed on making a quick cake with a mix of grain flours. I always use some oat flour in my cake-stands-alone type cakes (as in, not layers and not iced) as it seems to give them some extra lift and life. You could go gluten-free on this one, just try a different flour instead of wheat for that last 1/3--you want a total of 1 and 1/3 cups flour. If you aren't gluten free, then I'd say keep the wheat flour for the structure it will give the cake. A very moist endeavor, well-balanced between the tart cherries and their juice.
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