Cherries are the only reason I know that is is summer. Truly.
The rain and the 15 degree weather are not convincing me that it is July. I am hesitant to believe it, but cherries do not lie.
They are only here for a few short months, and they are here now.
So, because it`s normally too hot to bake in my tiny apartment in July, I am experimenting baking with cherries this year. I am doing this because it`s very cold in Vancouver right now, and it`s actually nice to turn on my oven and have it heat the place up.
And it`s nice to have a warm piece of cake on a cold rainy day. And this cake is especially nice. I made it last night and brought it to a girls night potluck, and I was running terribly behind schedule so as soon as it was out of the oven I put it on a cloth bag and ran out the door, so it was still warm when we ate it. And we were fighting over the last piece, literally. It`s not to sweet, and has the perfect crumb, and of course, the most wonderful sweet cherries just bursting inside. It`s almost good enough to make me want to clouds to stay, so I can make it again today. Almost.
Cherry Jewel Cake
1/2 cup Butter, soft
1/2 cup Brown Sugar
1/2 cup White Sugar
2 Large Eggs
1 tbsp Vanilla, or seeds from 1 vanilla bean
Zest of 1 lemon
1 cup All Purpose Flour
1 tsp Baking Powder
2 tbsp Raw Course Sugar, or brown sugar
2lbs Cherries, pitted (you can either use an olive pitter for this, if you have one, or cut them in half and push out the pit!
Preheat your oven to 325F
Line an 8 inch pan, preferably with a removable bottom with parchment paper, or butter and flour it.
Cream the butter and the sugar together until light and fluffy.
Add in the eggs one at a time beating well between each addition. Scrape down the sides and beat on medium high speed for about a minute.
Fold in your dry ingredients, it’s quite a dry dough but don’t worry.
Spoon the batter into your prepared pan and smooth it out, then carefully layer in your cherries in a circle pattern.
Bake for about an hour, or until an inserted skewer comes out with only a few moist crumbs,