Cherry Cake w/ Ginger Lime Pecan Crumb Topping!
I have been dreaming of this cake for one year.
We spent a few days last summer at the home of a baker in the Hamptons, and she served us this cake.
It was one of the best cherry cakes I had ever had.
The topping was scrumptious and I couldn't wait till cherry season so I could bake this cake for you and me.
Well, the time is now.
Cherries are here, and I love them.
Possibly the only fruit I like enough to eat on their own (I will take vegetables over fruit any day).
And let's talk about this streusel topping.
The original recipe uses grated ginger, but I used candied, chopped ginger instead.
It sounds weird, the lime zest, pecans and ginger, but it all works, trust me.
I will be using this topping on other cakes.
The original recipe is from Bake from Scratch magazine, which is the BEST magazine subscription for the home baker.
You will never want to give or throw away an issue. Worth its price.
Go get some cherries and bake this cake!!!
BTW, I hate pitting cherries, but if you must do the job, this is a great gadget. I have an aluminum one from Italy that pits cherries and olives, but you can't put it in the dishwasher. This one is better. (link to product here).
Cherry Cake w/ Ginger Lime Pecan Crumb Topping:
3/4 cup all purpose flour
1/2 cup granulated sugar
1/3 cup unsalted butter, melted
1/4 cup chopped pecans
2 teaspoons lime zest
1 teaspoon grated fresh ginger
1/2 teaspoon salt (I used sea salt)
1/4 teaspoon ground cinnamon
FOR THE CHERRY CRUMB CAKE
1/2 cup unsalted butter (a stick), softened
1/2 cup granulated sugar
1/4 cup firmly packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/3 cup whole buttermilk (I think whole milk or sour cream would also work)
1 pound cherries, pitted
GINGER-LIME CRUMB TOPPING:
Combine all ingredients for the ginger-lime crumb topping in a small bowl and stir until the mixture is crumbly.
The mixture can be made ahead and stored in the fridge the day before.
CHERRY CRUMB CAKE:
Preheat the oven to 350 degrees F.
Grease and flour an 8 inch (don't use a different size pan for this cake, 8" only) springform pan then line the pan with parchment paper and grease the parchment paper.
In a large bowl, beat the butter and sugars together on medium speed until fluffy. About 3 to 4 minutes. (I do everything by hand, as you all know by now).
Beat in the eggs one at a time, making sure to mix well after each addition.
Mix in the vanilla and almond extracts.
In a medium size bowl, whisk together the flour, baking powder and salt.
With the mixer reduced to low, gradually add the flour mixture to the butter mixture while alternating with the buttermilk.
Begin and end with the flour mixture.
Using a silicone spatula, pour the batter into your prepared pan and smooth the top.
Spread the pitted cherries evenly over the top of the batter. (Next time, I will add more cherries on top and to the batter, enough to cover the entire cake).
Sprinkle the ginger-lime crumb topping over the cherries and pat down with your hands.
Bake the cake for about 55 minutes, or until a wooden skewer inserted in the middle comes out clean.
Remove the cake from the oven and let cool in the pan for about 15 minutes before releasing the cake and then transfer to a wire rack to cool completely.
My friend who made this cake last summer served it to us from the fridge. It was actually delicious cold!
Winner, winner, chicken dinner.