Monday, July 4, 2011

German Cherry Cake


Happy 4th of July, everyone!

July is absolutely overflowing with bounty. Apricots, heirloom tomatoes, corn, peaches, melons, blueberries...and cherries!

I bought a big box of them at the market, ate about 1/3 fresh, froze another third, and used the final third for this buttery German cherry cake.


Pitting the cherries wasn't as time-consuming or annoying as I thought it would be. I simply removed the stems, cut X's into the bottom, and used the tip of the knife to dig out the pit.


It's an old German recipe in grams and with very non-specific instructions and measurements, so it would be very hard to translate it to cups (it includes, for example, "1/2 a package of baking powder"....so how much is that in teaspoons?). So unfortunately I can't share the recipe. But I'm sure you can make a lovely sponge cake batter, throw pitted cherries over it willy-nilly, and come out with about the same result!


Today the supermarket was an absolute joy; organic string beans, corn on the cob, spring potatoes with the thinnest papery skin, heirloom tomatoes and peppers in all colors and shapes. Tonight for dinner we'll have heirloom tomato caprese with buffalo mozzarella, buttered string beans, and chicken breast with lemon and rosemary. 

I love the Summer kitchen!

xoxo country girl

13 comments:

  1. The cake looks wonderful Dawn - I can almost smell it from here! I make a similar one, with almonds too...they go so beautifully with cherries. I agree, July = Bounty! Gorgeous colours, smells...abundance. Hope you are feeling great & not too hot! Love & hugs xoxo happy 4th July

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  2. It looks absolutely wonderful!

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  3. Oh, that looks delicious... I am going to have to try this...As I LOVE cherries..
    Have a Blessed 4th

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  4. I love the summer kitchen, too! I always visit Jamie's site more in the summer ( though not as much as I used to).
    The cake looks delish and in case you didn't know there's a (very cheap) gadget called olive and cherry pitter or something; very practical!
    xo

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  5. Oh German cakes are so scrummy... I miss my days of Kaffee und Kuchen so much! I recently shared a German recipe on my blog for apple muffins and had to guess at one of the measurements even though it is a modern book, because I had no idea how big a "packet of vanilla sugar" was. My guess was a couple of teaspoons but I have no idea really!!

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  6. Oh Dawn this cake looks so yummy and amazing!!! We will be getting some Royal Anne cherries real soon... wonder if they would work with this recipe...hummmm

    Your dinner sounded wonderful!!!

    Blessings...
    xoxo Gert

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  7. Hi, that cake so good, i have just spent the morning baking in the kitchen.

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  8. You're makin' me hungry!!!! xox :O)

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  9. Your cake looks heavenly and what a delishly time of the year summer is?! Enjoy each yummy fresh fruit and veggie of this month!!! Supper sounds wonderul!! With love, Sherry xx

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  10. Looks way too delicious!!! I want! It is harder to come by big boxes of fruit here in the UK unlike the continent. xxx

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  11. Would still be great if you could share the recipie. Some of us out there are familiar with German (Europian) meassurements. One pack of baking powder is about 7 grams. So half a pck is ca. 2/3 of a teaspoon. But it's always best to use a scale.

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