This simple, extraordinarily good summer dessert is even more welcome in winter or spring, made with frozen cherries. If cherries aren't in season, you can make it with fresh prunes, plums, nectarines, or pears, in the same way.
Yield:
one 9-inch cake
Ingredients:
4 cups Bing or other sweet cherries, washed and pitted
2/3 cup plus 4 tablespoons granulated sugar
2 tablespoons kirsch or cognac
½ cup butter
3 eggs
1 tablespoon grated orange rind
1 cup flour
1 teaspoon vanilla
2/3 cup plus 4 tablespoons granulated sugar
2 tablespoons kirsch or cognac
½ cup butter
3 eggs
1 tablespoon grated orange rind
1 cup flour
1 teaspoon vanilla
Method:
Preheat oven to 400º.
Butter and lightly flour a 9-inch cake pan, pie pan, or springform pan.
Toss cherries with about 2 tablespoons sugar and kirsch or cognac, and let them stand for a few minutes. (If they’re frozen, let the cherries thaw before using.) Cream the butter very well and work in 2/3 cup sugar until the mixture is light and fluffy. Beat in eggs, one at a time. Add orange rind and flour. Blend very well, then add vanilla. Put a few spoonfuls of batter in the pan to cover the bottom, and distribute the cherries evenly over it. Pour the rest of the batter over the fruit. Sprinkle the top with remaining 1 or 2 tablespoons granulated sugar. Bake for 5 minutes, then reduce the heat to 375º and continue baking between 40 and 45 minutes, until a cake tester comes out clean. Let it cool just to warm and cut in wedges to serve, accompanied by sweetened whipped cream.
Butter and lightly flour a 9-inch cake pan, pie pan, or springform pan.
Toss cherries with about 2 tablespoons sugar and kirsch or cognac, and let them stand for a few minutes. (If they’re frozen, let the cherries thaw before using.) Cream the butter very well and work in 2/3 cup sugar until the mixture is light and fluffy. Beat in eggs, one at a time. Add orange rind and flour. Blend very well, then add vanilla. Put a few spoonfuls of batter in the pan to cover the bottom, and distribute the cherries evenly over it. Pour the rest of the batter over the fruit. Sprinkle the top with remaining 1 or 2 tablespoons granulated sugar. Bake for 5 minutes, then reduce the heat to 375º and continue baking between 40 and 45 minutes, until a cake tester comes out clean. Let it cool just to warm and cut in wedges to serve, accompanied by sweetened whipped cream.
No comments:
Post a Comment