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