Cherry Crumb Cake

Hello all you cake eaters out there,

here comes a recipe for a cherry cake that is super fast and doesn’t require much besides the cherries. It makes a flat cake the size of a baking sheet, which would feed a crowd – I quartered it and used a small round pan, and it made 6 generous servings. The recipe comes from a German book called Das Backbuch, published in Leipzig in 1967 (yeeeeeeees, really). Anyhoodle, please try this recipe, because it is cherry season after all and isn’t cherry cake the best way to make use of them? So here we go.

For the crust, combine

2 cups flour
2 tsps. baking powder
3/4 cup cold butter, cut into cubes
1/2 cup sugar
pinch of salt
2 eggs
vanilla to taste

in a bowl and knead very quickly into a crumbly ball of dough. If it is too dry and won’t mix, add 2-3 tbsps. milk. Wrap the ball in plastic and put it into the fridge until you need it.

For the filling, wash and pit
approx. 7 cups cherries (I used sour cherries)
and put aside.

Place the crust on your greased baking sheet and distribute it carefully, using your hands or a rolling pin, until the sheet is covered with an even layer of dough (this might take a while, and be sticky). Cover the crust with the cherries and sprinkle

3 tbsps. cinnamon-sugar-mix

onto the cherries.

Preheat your oven to 375°F.

For the crumbs, combine

3/4 cup flour
1/2 cup sugar
1/2 cup cold butter, cut into cubes
pinch of salt

and knead until crumbly. Distribute the crumbs on the cake.

Bake for approx. 40 mins. until the cherries are bubbly and the crumbs are lightly brown. Let cool before serving. Enjoy!

I wonder whether the recipe would work with berries, or maybe apricots or peaches. Or plums?

Eat well, people!
xoxo, F.

Baking.

Hi there,

I’ve been baking, baking muffins and cheese cake, and baking in the heat. My oh my, it’s hot outside! I love it though, I love summer and I love long, peaceful summer weekends with my family full of sunshine and full of soccer on tv and full of homemade baked goods like

cherry muffins

and blueberry cheese cake

I’m too lazy to give you the recipe for the cake. Think shortcrust + cream cheese, quark cheese, eggs, sugar, lemon juice + fresh blueberries = awesome. Just google it, ok?

Allright then. I’m hoping I’ll get back into blooging mode – timewise, disciplinewise, ideawise, cookingwise – soon…
xoxo, F.

Cherry Cherry Lady

Hello!

Here’s a recipe for some wonderful cherry coconut muffins – easy, fast, delicious! I made these an hour ago, and already ate three.

Ingredients:
makes 12

2 cups cherries, halved and pitted

3/4 stick butter
1/2 cup sugar
2 eggs
1/4 cup milk (which is not, for whatever reason, in the picture)

1/2 tsp. salt
1 tsp. baking powder
1 cup flour
3/4 cup coconut flakes, unsweetened

Directions:

In a bowl, mix butter, eggs, milk, and sugar. Whisk strongly until the sugar has dissolved and you have a homogeneous batter.
Fold salt, baking powder, coconut flakes, and flour into the egg mix. Lastly, add the cherries, and mix gently.

Preheat your oven to 350° F.

Scoop out the batter into your muffin pan (lined with paper).

Bake for 20-22 mins. (until… wait for it… tooth pick comes out clean)

Let cool, and decorate to your liking.

I went with these little flags. They create a nautical flair, no?
Here’s the whole armada (minus one, which sailed right into my stomach):

xoxo, F.