Hey everyone! Sorry I been away for almost 2 months :( I have been quite busy with everything (a wedding (not mine’s of course), vacations, work & just living life), but I didn’t stop baking, I made a few things during this time. So I’ll be blogging about these little baking adventures within the next week :) I’m back in full force!
Every year around June, I get bags of cherries so I try to make something with cherries (last year I made super mini cherry pies). This year I found “Cherry coffee cake”. I couldn’t pass up trying this recipe because 1) it was simple 2) I love coffee cake 3) it incorporates my huge supply of cherries.
Cherry trees are the one of the first fruit trees to ripen in North America. The peak season for cherries is SUMMER, which is now! So I suggest to go cherry picking with a lover, a friend, or anyone that loves cherries or FUN =P haha
What’s so good about cherries anyways? Well they are SO PRETTY! They remind me Vegas, cause of those slot machine with the cherries, haha… But on a serious note, tart cherries provide us with the mighty antioxidants (which are fighters against those pesky free radicals in our bodies which reduces many health risks like cancer… basically they fight off bad guys so they don’t do bad things, such as leaving garbage in your body!) More specifically, the antioxidant that cherries provide are called, anthocyanins, which have powerful anti-inflammatory properties and research state that it helps with pain relief in joints; some studies state it helps inflammation more than ibuprofen (Advil, Motrin, etc). Lastly, the darker the cherry is, the more anthocyanins there are.
... go on read more ;)
Recipe from A spoonful of Sugar
Ingredients:
8 oz cream cheese, room temperature
1 stick butter, room temperature
3/4 cup white sugar
1/4 cup milk
2 eggs
2 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 cups fresh cherries, sliced
1/4 cup firmly packed brown sugar
1/2 cup chopped pecans
Preheat your oven to 350°F. Butter and flour a 9x13 baking dish.
While waiting for the butter and cream cheese to come to room temperature, pit and slice 3 cups of cherries.
In a large bowl, combine the cream cheese, butter, and white sugar and beat with an electric mixer until light and fluffy.
Stir in the milk, eggs, and vanilla and beat thoroughly.
Add the flour, baking powder, baking soda, and salt and mix just until smoothly combined.
Spread half of the batter into the baking dish. Scatter the berries evenly over the batter. Dot the remaining batter over the berries.
Mix the brown sugar and nuts together and sprinkle evenly over the batter.
Bake for 40 minutes, or until the cake is golden brown and a cake tester inserted into the center comes out clean.
RESULTS: I must confess after pitting 3 cups of fresh cherries by hand without a cherry pitter, I was tired and stained red… haha. (I highly recommend investing in a cherry pitter if you are going to bake a lot with cherries, it would definitely save a lot of time. I will buy one eventually, unless someone is really nice…. ;D hehe) ** oh yeah, when pitting your cherries, watch out for those gross cherries with... little tiny worms. yes, it will be gross, but don't be afraid, just be careful & the end result will be delicious & you will forget all about those things... ** So I wasn’t so sure how it was going to turn out, but I was quite surprised in the end! The cherry coffee cake was awesome. So moist and delicious. I loved the topping (brown sugar and pecans); it gave the cake a crunchy top, while the interior was soft and moist. I would definitely make this again, because e was so good. It wasn’t overpowering in terms of favour and I love moist baked goods & there was just something about the cherry flavour I love.
Bon Appetit,
Jenny
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