One Perfect Bite: vanilla

Tuesday, January 21, 2014

An Easy Lazy Day Cake

From the kitchen of One Perfect Bite...I have a split personality when it comes to cooking. Unlike a true foodie, I don't believe every morsel that I make for my family and friends has to take hours prepare or be made with only the finest and freshest of ingredients. I love to cook for those I love, and while I often spend hours in the kitchen, I don't feel that exhaustion is a measure of my affection for the folks who gather at my table. I guess that's how it happens that a kitchen that produces Veal Prince Orloff and has pressed a duck or two is also known for its Chili Mac. The recipe I'm featuring tonight is for a simple, old-fashioned snack cake that's topped with a coconut glaze. It is not meant for foodies. It's a lovely little cake that is inexpensive and almost effortless to make, but I must warn those of you who favor barely sweet desserts, that this one will send you into sugar shock. It really is meant for those who have a sweet tooth, a really sweet tooth. The are no tricks to making this cake, but I do want to remind you that this type of topping can burn in an instant, so please keep your eye on the cake when you put it under the broiler. I'm told that the cake is a good keeper, but I can;t speak to that as I've never had leftovers to deal with. I do hope that those of you who like sweet desserts you'll give this recipe a try. Here is how the cake is made.

Thursday, July 7, 2011

Sour Cherry Crumb Cake

From the kitchen of One Perfect Bite...Fruits and berries that are grown in our area are late to market this year. Local strawberries began to appear in farm stands and green markets about 2 weeks ago, but they are still not prime. Each year, I play my own version of Russian roulette, and, to insure the most intense flavor, I postpone buying flats of them for as long as I possibly can. A few years back, I outsmarted myself and we ended up with no berries at all for the freezer or canning kettle. I must be a gambler at heart, because I've postponed going long in berries again this year. The upside to all of this is, that while I'm waiting for strawberries, I've been working on recipes that use sweet or sour cherries. Now, in keeping with my policy of complete disclosure, I must tell you these are not Oregon cherries. They are imported from Washington state to fill market shelves, and, while they are immigrants, they are especially delicious this year. The simple snack cake that I'm featuring today comes from a recipe I've adapted from Martha Stewart's website. The cake is really easy to make and the cherries give it a unique flavor. While I serve this for brunch, it would be a great cake for morning meetings where you would like to serve something new. The cake can be made with fresh or frozen berries. If you use frozen berries, they must be defrosted and drained before they are added to the cake batter. This is a great dessert for those who like their treats barely sweet. Here's the recipe.

Sour Cherry Crumb Cake...from the kitchen of One Perfect Bite inspired by Martha Stewart

Ingredients:
Topping
2 tablespoons unsalted butter, melted, plus more for dish
1/3 cup all-purpose flour, plus more for dish
2 tablespoons granulated sugar
2 tablespoons packed light-brown sugar
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
Cake
1 -1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
3/4 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/4 cup buttermilk
2 1/2 cups (1 pound) fresh sour cherries, pitted

Directions:
1) Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
2) To make topping: Stir together butter, flour, sugars, salt, and cinnamon. Set aside.
3) To make cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla and almond extract. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared pan, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping. Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting. Yield: 9 servings.

Cook's Note: Frozen cherries, thawed and drained, may be substituted for fresh cherries.