sour cherries. now. (um, next year)

The season has already ended.  It’s all moving way too fast.

Hopefully you read the NY Times article recently, prominently featuring many of our local growers.  Or perhaps you read local writer and blogger Kara Thurmond’s article in the Register-Star a short while back.  I definitely want to try the Sour Cherry infused Vodka.

I’ve managed to make a clafouti (a warm pudding cake that I make the traditional – and lazy – way: leaving the pits in) again this year, and my new favorite recipe, Cherry Upside-Down Cake.

It’s not burnt!  This one looks so dark because I didn’t have enough cherries but I did have black currants – so I pressed down the cherries and filled in with currants.  I also used almond extract instead of vanilla extract.  I think I like it better with almond.  You might need to have two slices to decide if you like it…

Cherry Upside-Down Cakeadapted from Bon Appetit June 1997

1/4 cup (1/2 stick) unsalted butter
3/4 cup (packed) golden brown sugar
14 ounces cherries, halved, pitted

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs, separated
1 1/2 teaspoons vanilla extract
1/2 cup whole milk

1/4 teaspoon cream of tartar

1 cup chilled whipping cream
1 1/2 tablespoons powdered sugar

For topping:

Preheat oven to 350°F. Butter sides of 9-inch-diameter cake pan with 2-inch-high sides. Melt 1/4 cup butter in same pan set over low heat. Add brown sugar; whisk until well blended, about 2 minutes. Remove from heat. Spread mixture over bottom of pan. Arrange cherries, cut side down, in single layer in bottom of pan and press lightly to adhere. Set aside.

For cake:

Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat 1 cup sugar and butter in large bowl until creamy. Mix in egg yolks 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Mix in dry ingredients alternately with milk.

Using electric mixer fitted with clean dry beaters, beat egg whites and cream of tartar in another large bowl until stiff but not dry. Stir 1/4 of whites into cake batter to lighten. Using rubber spatula, gently fold remaining whites into batter. Spoon batter atop cherries in pan. Bake cake until deep golden on top and tester inserted into center comes out clean, about 55 minutes. Cool cake in pan on rack 15 minutes.

Whip cream, powdered sugar and 1/2 teaspoon vanilla in bowl to soft peaks.

Run small knife around edges of pan to loosen cake. Place platter over cake and invert onto platter. Let stand 5 minutes. Remove pan. Serve cake warm or at room temperature with whipped cream.

(Cake and whipped cream can be made 6 hours ahead. Cover cake and let stand at room temperature. Cover and chill whipped cream.)

Yield: Makes 8 Servings


On to blueberries.


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