Cherries!

If you have been to northern Michigan this time of year, you know it is cherry season. There were tons at the Farmer's Market yesterday and I indulged. Very early this morning I started a cherry cake. The earlier you can turn off the oven on days like today, the better. I pitted a quart of cherries and set to work. I have owned several cherry pitters. There was the one that had the cherries fall down a tube onto a plate and you smashed down on a spring loaded handle to guillotine the poor little things. It was very dramatic, but not very effective. I have gone back to this old stand by.It's simple and it works, but no matter the method, cherry pitting is a slow job. This version, or versions very much like it, get good reviews on Amazon. That said.... I still might have to get this one - just for kicks.

We opted for cherry cake instead of cherry pie because we just like cake better. With all the work involved and the calorie load - you might as well get what you really want. Here is the recipe I used.

Cherry Almond Pudding Cake

Pudding Cake:
3 cups cherries
2 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon almond extract
1 cup milk
1 cup toasted slivered almonds
3/4 cup brown sugar
1 cup boiling water

Cherry Sauce:
1 cup cherries and reserved juice from 3 cups of cherries, above (4 cups frozen cherries - total or 1 quart fresh tart cherries - total)
2 tablespoons lemon juice
1/4 cup granulated sugar
1/2 water
1 tablespoon cornstarch
1/2 teaspoon almond extract (optional)

Butter a 9" x 12" cake pan. Sift flour, baking powder, salt into a medium bowl. Set aside. In a bowl of a mixer, beat butter and sugar until light and creamy. Add the eggs and extract. Add the flour mixture and milk, in increments until combined. With a spatula, stir in cherries and toasted almonds. Spread batter into pan and sprinkle the top with brown sugar. Slowly add the boiling water on top. Bake in a 350 degree oven for 40 minutes or until set.

To make the cherry sauce, add the remaining cherries, lemon juice, sugar, water, cornstarch and extract into a medium saucepan. Stir over medium fire until just boiling and the sauce becomes a clear red color. Serve a slice of cake with cherry sauce and a dollop of whipped cream or ice cream.
Bon Appetit

Laurie