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.
Savarins were originally baked in a large ring in 19th-century France but are commonly made in miniature. You can use either size mold or substitute an 8-inch (6-cup) Bundt pan. If making one larger cake, bake the savarin for 15 minutes. Sour cherries have an exceptionally short season in June and July, and are best when sweetened and cooked, rather than eaten out of hand.