|Strawberry Summer Cake|
And as we enjoyed the cake, I told R, "I am sure this cake will be as wonderful with sour cherries." He agreed. In fact, I think it will go well with all summer berries and could not wait to go berry-picking. (And finally, after having read Jamberry with all my children so many million times, I could finally appreciate the exuberant joy of picking your own berries!) I can imagine making a blueberry summer cake with this, adding some lemon zest into the batter, and maybe even making some lemon sugar to sprinkle over the blueberries. In the mean time, I got a jar of sour cherries from Trader Joe's and baked a sour cherry summer cake.
|I did not get the cherries lined up real neat but it does not matter, as some sunk and some not during baking. Nobody will really care!|
I doubled the original recipe to make this in an 8 by 12 pan, and will highly recommend you do the same. This cake is worth a second, even third helping and you would love being able to share the joy of it.
CHERRY SUMMER CAKE
Adapted from Smitten Kitchen, who adapted from Martha Stewart
Makes one 8 by 12 cake
- 12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
- 3 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 1 3/4 cups sugar, plus 3 Tbsp for sprinkling
- 2 large eggs
- 1 cup milk
- 2 tsp vanilla extract
- 1 24-oz jar pitted sour cherries, drained
- Preheat oven to 350F. Butter an 8 by 12 cake pan.
- Whisk flour together with baking powder and salt in a medium bowl.
- In a stand mixer beat butter with sugar until pale and fluffy, about 3 minutes. Add eggs, milk and vanilla and mix until just combined (start low so you won't have everything splattering into your face). Add flour mixture gradually, mixing until just smooth.
- Pour batter into cake pan. Arrange sour cherries whichever way you like on top of the batter. Sprinkle the 3 Tbsp of sugar over the cherries.
- Bake cake for 10 minutes then reduce oven temperature to 325F and bake for another 45-55 minutes until golden brown, delicious wafts of sunshine fill the kitchen and a tester comes out of the cake dry.
- Cool on a rack. Serve with lightly whipped cream.
- Due to the high moisture content, I will not recommend keeping it for more than a day (eat more or invite people over for tea).