Sunday, July 18, 2010


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



Spice said...

PLEASE send me a piece via Federal Express..... YUMMMMMMMMMM

Gretchen said...

Oh YUM! I may need to go back to Michigan real quick like and get some fresh cherries!

Mary Grace McNamara said...

That bowl of cherries looks just scrumptious! And that recipe sounds just as good! I'll have to remember to print it out when I get home from vacation! Thanks so much for sharing it!


Anonymous said...

I love cherry pie but will have to try your cherry cake recipe. It looks wonderful! I need one of those "cherry chompers" too. Way too fun...
~Joyce in MI

Vicky said...

That looks extraordinary! Might have to go hunting for cherries this week!

Alice ~ Folk Art Primitives said...

Wow! Does that look yummy!!!

SheilaS said...

Oh yummy! Makes me want to go buy cherries RIGHT NOW! Also looks like a great "company cake". One question-did you use sweet cherries or sour cherries (Montmercy ?) Thanks much! :)

Minick and Simpson said...


I used tart cherries. The cherries are added to the cake batter unsweetened and are very tart with the sweet cake - a nice compliment.


kathyinozarks said...

Oh wow that looks so delicious, I put up lots of cherries in the freezer this year, so gonna save your recipe-thanks

Mary said...

YUM!!!!! I love cherries and I love pudding cake. What a fabulous combination!

PamKittyMorning said...

As you can only imagine, I am in love with the Cherry Chomper.

Janet said...

I just love Cherry cake! I've never made one from fresh cherries before. I'm going to give your recipe a try.

SueB said...

OMG. I am making that this week end. It looks YUMMY.

sandy b said...

I saw your most beautiful blocks from the book when the cold wind blows - really love them and love your choice of fabric. Could you tell me what the reds are and what are those great aquas? Always head to your blog to see what's up.You girls are so creative. thanks

Minick and Simpson said...

Sandy B

Those fabrics were a collection of reproduction Turkey Reds I have gathered and a collection this past year called Folklore by Whistler Studio. Folklore contained more Turkey reds, the blues, and yellows. Thanks for asking


farmhousequilter8 said...

Just wanted to tell you, I received a charm pack today of Clermont Farms. They are absolutely wonderful!!!! Every single square is gorgeous! Thanks for such a wonderful fabric line. I have all of them now except for a Nantucket Charm Pack if anyone knows where I might find one.

muffinandme said...

What yummy, scrummy looking cherries!!
Here, at this time of the year, if I want cherries it has to be either the tinned or frozen variety. Christmas is cherrytime here in the southern hemisphere. In fact around Canberra, the sudden appearance of trucks parked on the roadside selling boxes of cherries is a sure sign that Christmas is on its way.

Warragul Vic Australia

Janet said...

I made the cake and it was delicious!!! Now I need to find more sour cherries and get my own pitter. Thanks for a great recipe!

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