Cherry Crumb CakeThe cover story in the July/August 2017 issue of Bake From Scratch offers five recipes overflowing with fresh cherries -- just in time for summer’s bounty. I cashed in with the “Cherry Crumb Cake,” which was properly described as a “simple and sophisticated one-layer cake that is guaranteed to impress.”

Cherry Crumb Cake
Bake From Scratch,
July/August 2017

Makes 1 (8-inch) cake

½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup firmly packed light brown sugar
2 large eggs
1 tsp. vanilla extract
1 tsp. almond extract
1½ cups all-purpose flour
1 tsp. baking powder
¼ tsp. salt
¼ cup whole buttermilk
1 lb. cherries, pitted
Ginger-Lime Crumb Topping (recipe follows)

Preheat the oven to 350 degrees F. Spray an 8-inch springform pan with baking spray with flour. Line the bottom and sides of the pan with parchment paper, and spray pan again.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in the extracts.

In a medium bowl, whisk together flour, baking powder and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into prepared pan, smoothing top with an offset spatula. Top with an even layer of cherries. Sprinkle with Ginger-Lime Crumb Topping.

Bake until a wooden pick inserted in center comes out clean, about 70 minutes. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Cover, and store at room temperature for up to 2 days, or refrigerate for up to 6 days.

GINGER-LIME CRUMB TOPPING:
¾ cup all-purpose flour
½ cup granulated sugar
⅓ cup unsalted butter, melted
¼ cup chopped pecans
2 tsp. lime zest
1 tsp. grated fresh ginger
½ tsp. salt
¼ tsp. ground cinnamon

In a small bowl, stir together all ingredients until mixture is crumbly. Use immediately, or refrigerate for up to 5 days.

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Do you have your cherry pitter ready? Take a deep breath and pit the pound of cherries (it’ll take a while). Soften your butter in the meantime.

Combine the eight ingredients for the brilliant crumb topping and set it aside, while you assemble the cake. Notice there’s not much batter, but lots of cherries.

The cake bakes fluffy and moist. As promised, “you’ll get a juicy burst of cherry in every bite.” The crumb coverage is perfect: ginger, cinnamon, sweet.

PRICES:
Cherries (1 lb.) = $4.71

PREP TIME: set aside time for pitting 1 lb. of cherries, plus another two hours for prep and baking
TASTE: crumbs and cherries

Next time, I will tackle the “Churrasco-Style Tofu Steaks with Hemp Chimichurri,” from the July 2017 issue of Cooking Light. Come back to my site next week, to see this one.