Today... was a good day!  My aunt and uncle came by on their way out West for a 7am breakfast of Southwestern Sausage Quiche and Sour Cherry Breakfast cake.  When our company left it was only 8am and we were dressed and ready for  a quick bike ride on our city's bike trail system.  Next we went to "tot lot" and made macaroni necklaces, and then had lunch with friends.  Tonight we enjoyed watching Fisher's last baseball game and now we are watcing Mad Men.  A good day. 





Sour Cherry Breakfast Cake- 

I adapted this recipe to create my own version with some sour cherries I had picked and frozen, instead of blueberries.  It turned out absolutely perfect (the picture doesn't do it justice).  I would really recommend this recipe with any kind of berry. 

Serves 9
½ cup unsalted butter, room temperature
1cup sugar + 1 Tbsp sugar for sprinkling on top
1 egg, room temperature
1 tsp. vanilla
1tsp almond extract
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 cups sour cherries (fresh or frozen)
½ cup buttermilk
1. Preheat the oven to 350ºF. Cream butter and sugar until light and fluffy.
2. Add the egg, vanilla and almond extracts and beat until combined. Meanwhile, toss the cherries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the cherries.
4. Grease a 9-inch square baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

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