I don’t really have anything funny, cute or silly to say about this cake. Just that it’s yummy, tasty, and delicious and I was pleased at how it turned out. I’m usually very skeptical about trying a new recipe to bring to a party without making a “test batch” to taste first. But alas, I did the unimaginable, and made a cake that I’d never tried before. And hallelujah, it was lovely. As I said to Scott, “this is a re-make cake”, meaning, this cake is good enough to make again. Soon. Ahhh, I love the on-set of summer!
Cherry Cake barely adapted from The Provence Cookbook by Patricia Wells
I often make cakes a day ahead, wrap them tightly in plastic and keep them on the counter to be eaten the next day. I find that a lot of cakes become more moist this way, and this was certainly the case with this cake. Also, Scott suggested that it’d be fun to brush the top with a little kirsch or cherry brandy. Perhaps I’ll try that next time when there aren’t a bunch of 1-year-olds partaking in the “adult” desserts! I did, however substitute cherry brandy for the vanilla that she calls for. In addition, I think this cake would be wonderful with a 1/2 teaspoon or so of ground cardamom- but you know me!!
Also, I used a 10-inch spring-form pan, rather than a 9-inch, as is called for in the recipe. It worked beautifully- I simply baked the cake a few minutes less.
- 2 large eggs at room temperature
- 2/3 cups white sugar
- 4 Tablespoons unsalted butter, melted and cooled to room temperature
- 1/4 cup extra-virgin olive oil
- 1/3 cup whole milk
- 1 teaspoon cherry brandy or kirsch
- 1-1/2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- pinch of kosher salt
- grated zest of 1 lemon
- grated zest of 1 orange
- 1 pound fresh red cherries, rinsed, stemmed and pitted, divided
Place oven rack in the center-most position and preheat oven to 425º. Butter and flour a 9-inch springform pan. Set aside.
Prepare the cherries and cut 3/4 of them in half. Leave the remaining 1/4 whole.
In the bowl of a kitchen-aid fitted with the whisk attachment, beat the eggs and sugar on high-speed until they become thick and lemon-colored, about 2 minutes. Reduce the speed to low and add the melted butter, olive oil, milk and cherry brandy. Mix just to blend.
In a large bowl, whisk together the flour, baking powder and salt. Add the lemon and orange zests and stir to coat. Spoon the dry ingredients into the wet ingredients and stir with a wooden spoon until thoroughly combined. Do not over mix. Set aside for 10 minutes to allow the flour to absorb the liquids. Stir the halved cherries into the batter and pour the batter into the prepared pan, using a spatula to smooth out the top.
Place the pan in the center of the oven and bake for 15 minutes. Sprinkle the remaining whole cherries on the top of the cake and continue baking for about 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Place on a cooling rack to cool for about 10 minutes. Run a knife around the sides of the pan to help it release and then remove the side of the springform pan. Leave the cake on the pan base until it is completely cool.