16 hours ago
Friday, June 6, 2014
I'm not a fruit girl (except for citrus), but I do love cherries.
T'is the cherry season. Right now.
Washington or NY State cherries.....good stuff.
Here is my ONE cherry dessert for the season.
Yes, I own a cherry pitter, however, I hate pitting pounds of cherries.
As I've said before, the juice gets all over my counters, cutting boards and makes a mess every time.
This cake is worth the aggravation.
It's a traditional German cake called a "kirschenplotzer".
This is better than the usual cherry pie in the sky.
Kirschenplotzer/German Cherry Cake (adapted from Mile High Kitchen):
1 pound fresh sweet dark cherries, pitted
1/4 cup (60g) butter, unsalted, at room temp.
2/3 cup ( 130g) sugar
3 eggs, at room temp.
1/2 teaspoon good vanilla extract
1 teaspoon pure almond extract
1 1/4 (150 g) cup flour
1 1/8 cup (150 g) corn meal or medium grind polenta
3 teaspoons baking powder
1/3 cup 1 tablespoon (100 ml) milk
The original recipe wants you to bake the cake at 400F, but my oven doesn't like cakes at that temp, so I took the liberty and turned it down to 375F.
Grease and flour a 10" springform pan.
Sift the flour and mix with cornmeal and baking powder. Set aside.
In a stand mixer combine the butter and sugar. Mix on medium speed for 4 minutes.
Add the eggs, one at a time. Mix well.
Add vanilla and almond extract. Mix well.
With the stand mixer on slow, alternate mixing in the flour and milk.
Fold in the cherries by hand with a spatula.
Transfer the batter into the prepared baking dish and bake for 50-60 minutes or until a wooden skewer comes out clean.
Let cool in the pan 10 minutes then remove the ring and let cool on a rack.
I made an icing, non-traditional.......I added 1 cup of confectioner's sugar w/ 1 tbsp milk and some sliced almonds. I poured it over the cake while still warm. The icing will harden.