If anyone would ask me what my favorite summer fruits/berries are, cherries would not be among the first on that list. But every year those crimson red little devils come into season, somehow they manage to change my mind and climb to the top of that list. And this year is no different: they are so irresistible, glistening with their rich, cherry-burgundy lushness, that I can almost taste their sweet and tangy deliciousness.
Fresh cherries, cherry compote with a cheesecake, sliced cherries in granola… It is amazing that I did not morph into one yet 🙂
When I was a kid, just before dinner, my mother would give my sister and me two cherry doubles. And what do you think we did with them? Feast on them right away as any other normal kid would do? Nope, not us. We would put them around each ear like a precious piece of jewelry, and wear them through an entire meal (so much willpower! or maybe my mother’s watchful eye?). After the dinner, we would adore our earrings in front of the mirror till the table was cleared and the overflowing bowls of fresh cherries were served. Once, we were done polishing off the regular unattached, boring cherries, the vanity would yield to the demands of the stomach. We would take the earrings off, marvel at their beauty for the whole two seconds before feasting on them.
I don’t do the earring thing anymore, don’t worry. But I still go cherry crazy whenever their season comes.
A couple of years ago, I came across a Cherry Ripple Sour Cream Coffee Cake in the Cooking Light magazine. Baked it once, and since then every year I get requests to make it. Believe me, it is that good!
Difficult to make? No.
Time consuming? Maybe a little, considering that you have to pit and then slice the cherries. But hey, no complaints. Especially if one or two or three (who’s counting) of the cherries disappear into one’s mouth when no one is looking.
I call it a Double Crumble Cherry Coffee Cake since it has the crumble inside and outside of the cake. I have to confess, one time I made the cake with the crumble only on top. Don’t know what possessed me to do that – crumble imparts the cake with richness and contrast of texture. But believe me, I can’t stop hearing about it till this day. Since that time, it is either double crumble or no cake at all! And don’t worry too much: in contrast to many other recipes, the crumble won’t contribute to the expansion of that waistline.
- 1/3 cup whole wheat flour
- 1/3 cups regular oats
- ½ cup brown sugar
- ¼ cup tablespoons chopped pecans
- 1 teaspoon cinnamon
- 1 tablespoon milk
- 2 tablespoons almond oil
- 2 cups (284 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup (56 g) almond oil
- 2 tablespoons (28 g) butter, melted
- 1 cup (200 g) sugar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 large egg
- 1 (30 g) egg white
- 1 cup (242 g) sour cream
- 2 cups cherries, coarsely chopped (about 34o g)
- In a medium bowl, combine whole wheat flour, oats, sugar, pecans, and cinnamon. Add milk and oil. Mix till mixture is crumbly. If not crumbly enough, drizzle a little bit more of the almond oil.
- Preheat the oven to 350ºF (175ºC). Grease a 9" round spring-form with butter and sprinkle with flour. Set aside.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt. Mix well. Set aside.
- In a large bowl, combine almond oil and melted butter. Add sugar, vanilla, egg, and egg white. Beat with the hand-mixer at a medium speed until the batter is smooth and fluffy, about 3 minutes.
- Add the flour mixture and the sour cream alternately to the egg mixture, beginning and ending with flour. Stir in the cherries.
- Spoon half of batter into the greased pan, sprinkle with half of the crumble. Spoon in remaining batter. Top with remaining crumble.
- Bake in the preheated to 350o F (175o C) oven for 55 minutes, or until wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes. Run a knife around the outside edge. Cool completely in the pan. Transfer to a serving plate.