If there would be one thing I’d like to hoard, it would be cherries. And I’d be in paradise if I had my own cherry orchard!
My parents both suffered, from time to time, with pain, stiffness and swelling of their joints from arthritis. I remember them including cherries in their diet as a way of reducing the inflammation. Dad was adamant that it helped.
Besides all of the above, they’re even a pretty, fun decorative image on everything from tablecloths to swimwear!
|Photo: Napa Valley Vintage Home|
|Photo: The Fashion Police.net|
Cherry earrings too!
The bags of cherries in the freezer, led to making this delicious coffee cake. This recipe is adapted from Martha Stewart’s recipe and one you must try if you also have a cherry fetish.
Frozen dark sweet cherries may be substituted for the sour cherries, or canned tart cherries may be used. Let the frozen cherries thaw before using. This recipe makes a lot of crumb topping and I used every bit of it; you may not want to. The sour cherries add a bit of tartness and sweetness in every bite that’s perfect for breakfast, brunch or just a snack!
Sour Cherry Coffee Cake
For the Topping:
4 tablespoons butter, melted, plus more for pan
¾ cup flour, plus more for pan
¼ cup granulated sugar
¼ cup packed light-brown sugar
¼ teaspoon salt
¼ teaspoon cinnamon
Stir together all ingredients and set aside.
Ingredients for the Cake:
1½ cups flour
1 teaspoon baking powder
½ teaspoon salt
1 stick butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla
¼ cup buttermilk
2 cups fresh sour cherries, pitted, drained well and patted dry
Preheat oven to 350 degrees.
Butter a 9” round baking dish, dust with flour, tap out excess.
Whisk together flour, baking powder, and salt in medium bowl.
With an electric mixer, cream butter and sugar until pale and fluffy.
Beat in eggs and vanilla.
Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour.
Beat until just combined.
Pour into prepared pan, and smooth with an offset spatula.
Dot top with cherries.
Sprinkle with crumb topping.
Bake until golden brown and a tester inserted into center comes out clean, about 1 hour.
Let cool before slicing.
Be sure to visit my friend, Linda, at My Kind of Cooking! She always gives us good tips and good and easy recipes also!