Spring is in the air, so says Meeta and so, we listened. A is ever-ready to bake. Always. Every night. And when I mentioned that Meeta had an event and we had to bake a cake. A sprang (no pun intended :D) upon the idea and raided the Farmer's Market for berries. While we went looking for berries, we came back with some cherries. We initially thought of baking Mahanandi's Chocolate Cherry cake- a winner of a recipe which has been tried and eaten umpteen number of times by me. A, very obviously, wanted to try out something else and also use our hardly used bundt/tube cake pan (I'm not even sure if that is what it is!)
The cake was moist, speckled with cherries, made for a great dessert after an Enchilada meal :D Here is the recipe. Its as easy as a cake can be!
Ingredients
1 c AP flour (set aside 2 tbsp separately to coat the cherries)
1/2 c chopped cherries
1/2 c + 2 tbsp sugar
2 eggs
1/4 c sour cream
1/4 c milk
5 tbsp butter
1/4 tsp b.soda
1/2 tsp b.powder
Ingredients
1 c AP flour (set aside 2 tbsp separately to coat the cherries)
1/2 c chopped cherries
1/2 c + 2 tbsp sugar
2 eggs
1/4 c sour cream
1/4 c milk
5 tbsp butter
1/4 tsp b.soda
1/2 tsp b.powder
1. Preheat oven to 350 F
2. Melt the butter and allow it to cool. In a separate bowl, toss the cherries with 2 tbsp of flour.
3. In the meantime, beat the eggs, one at a time with an electric beater. After adding the third egg, add the sugar gradually and beat well at medium speed until creamy.
4. Add the melted butter slowly. Beat for another two minutes.
5. Whisk the sour cream and milk in a bowl. Sift the leavening agents and the flour alternately with sour cream/milk. If you still see lumps, take a whisk and beat the batter until they disappear.
6. Fold in the cherries gently. Do not beat.
2. Melt the butter and allow it to cool. In a separate bowl, toss the cherries with 2 tbsp of flour.
3. In the meantime, beat the eggs, one at a time with an electric beater. After adding the third egg, add the sugar gradually and beat well at medium speed until creamy.
4. Add the melted butter slowly. Beat for another two minutes.
5. Whisk the sour cream and milk in a bowl. Sift the leavening agents and the flour alternately with sour cream/milk. If you still see lumps, take a whisk and beat the batter until they disappear.
6. Fold in the cherries gently. Do not beat.
7. Pour the batter into the fluted pan and bake for about 25 mins. or until a skewer comes out clean. Take it out of the oven immediately. Invert it on to a flat plate and let it cool completely.
8. Run a knife along the edges and try to pry it if it doesn't want to come out. This is exactly what happened with ours as the cherries sank to the bottom. But well, it still tasted good ;)
8. Run a knife along the edges and try to pry it if it doesn't want to come out. This is exactly what happened with ours as the cherries sank to the bottom. But well, it still tasted good ;)
However, we had a couple of problems. One, the cake was REALLY soft and was tough to take out without breaking it! And two, though we dusted the cherries with flour per popular baking advice, they still sank to the bottom. There were a few in the middle of the cake too, but nothing on the top! We do realize that the more liquidy the batter is, the more the cherries sink. And thicker the batter, lesser they sink. But, still, we'd like to know if we should know something else about sinking berries or cherries!
Oh, like we mentioned, this goes to Meeta of What's for Lunch, Honey? for Monthly Mingle # 32. This month, we are celebrating the season's offerings! And this cake is a great cake for any and all sorts of berries. Do let us know if you try it! And hey, try it!
Oh, like we mentioned, this goes to Meeta of What's for Lunch, Honey? for Monthly Mingle # 32. This month, we are celebrating the season's offerings! And this cake is a great cake for any and all sorts of berries. Do let us know if you try it! And hey, try it!
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