I love fresh cherries, but the window for them is so very slim that I find myself reaching for a can of tart cherries during the long off season. For some reason I can only ever find sweet dark cherries in the frozen aisle. Not what I’m looking for. This recipe tends to do the trick until the summer arrives, abounding with those crimson sharp biting drupes.

This bake is sweet and tart, with fluffy cake under a crunchy sugary crust and it’s a delightful treat to enjoy with hot pots of coffee.

SERVINGS: 16 servings

INGREDIENTS:

Topping:

• 4 tablespoons unsalted butter, room temperature
• 1/2 cup sugar
• 1/3 cup flour
• 1/2 teaspoon cinnamon

 

Cake:

• Nonstick spray
• 3/4 cup sugar
• 4 tablespoons unsalted butter, room temperature
• 1 large egg, room temperature
• 1/2 cup whole milk
• 2 tablespoons sour cream
• 1 teaspoon vanilla bean paste or extract
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• One 14.5-ounce can tart red cherries, drained

INSTRUCTIONS:

Preheat the oven to 375 F.  Spray a 9-inch square baking tin with nonstick spray. Line with parchment paper so there is overhang on two sides.

Add the topping ingredients to a stand mixer with the paddle attachment. Beat until combined and crumbly. Transfer to another bowl and squeeze mixture by hand to form a clumpy mixture. Set aside in the freezer.

Add the sugar and butter to the stand mixer and beat until combined. Beat in the egg. Add the milk, sour cream, and vanilla and beat until combined.

Whisk together the flour, baking powder, and salt in a medium bowl. Sift the flour mixture into the stand mixer bowl. Turn the mixer on low and mix until just combined.

Add the cherries and mix by hand. Pour the batter into the baking tin and top with the topping mixture.

Bake for 45 minutes until golden.  Let cool in the pan for 10 minutes. Lift out of the pan using the parchment and cut into squares.  Serve warm or at room temperature.