I am obviously late with Chocolate Party this month, submitting as a participant and not a host. Here is the deal–the theme for June is chocolate and cherries. Cherries. As a blogger they are becoming my arch enemy because they are so beloved by foodies but I just really dislike them. And you cannot find frozen tart cherries, or at least I cannot. So, no chocolate and cherries for me.
Then I was at our local farmer’s market 2 weeks ago, chatting with our fruit guy, and discovered he was expecting sour cherries soon. Soon turned into this past Saturday– Wee-hoo! I have already frozen several cookie sheets’ worth and am thinking I will buy more this weekend if he still has them (sour cherry season is fleeting but wonderful). I used to not care for sour cherries, but I have grown to realize that I actually rather like them. Especially with the creamy sweetness of white chocolate.
This cake is super simple and fast (aside from baking time), easy to whip up in the morning for a tasty breakfast (or the night before if you are not a morning person, ahem). The sour cherries balance the sweetness of the white chocolate and the crumble topping perfectly. Here are the rules for participating in Chocolate Party:
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. This month’s ingredients are chocolate and cherries. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2.) Include a link back to the Chocolate party page. Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month.
And now for the giveaway! I have one OXO Good Grips Cherry/Olive Pitter to give away to one of my readers. I ended up with 2 of them a year ago from Eat Write Retreat and yes it has taken me this long to give it away (shame spiral). I blame the fact that I don’t love most cherries or olives. Certainly I love the pitter, which works fantastically. Now for the fine print:
Full disclosure: I was given the pitters by OXO while at Eat Write Retreat to use and review, and, of course, keep in the case of one. My opinions are completely my own. Affiliate links have been used in this post.
To enter the giveaway for the OXO cherry/olive pitter please leave a comment below telling me whether you have tried (fresh) sour cherries, and if so, how you like to prepare them. For additional entries (please leave a separate comment for each one you do), you can also follow me on Pinterest, and like me on Facebook (or let me know that you already do one or the other). This giveaway is open until midnight, Saturday, June 15, 2013. U.S. residents only please.
- 4 T (2 oz/1/2 stick) unsalted butter, cubed
- 3/4 cup AP flour
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 t salt
- 1/4 t Ceylon cinnamon
- 1 1/2 cups AP flour
- 1 t baking powder
- 1/4 t salt
- 1/2 cup (4 oz/1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 t pure vanilla extract
- 1/4 cup sour cream
- 2 1/2 cups fresh sour cherries pitted
- 3/4 cup (approx. 3 oz) bar chopped white chocolate
Preheat the oven to 350 F.
Line a 9-inch baking pan (square) with parchment paper. Set aside.
Whisk together the flour, sugars, salt and Ceylon cinnamon for the topping. Using your fingers, rub the cubed butter into this mixture and then set aside.
Whisk together the flour, salt and baking powder for the cake. Set aside.
Beat the butter for the cake until creamy. Add the sugar and beat until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
Add the eggs, one at a time, beating to incorporate after each one. Add the vanilla and beat in. Scrape the sides and bottom as needed.
Add the flour mixture and sour cream in 3 and 2 additions, respectively, alternating, beginning and ending with the flour mixture. Fold in the white chocolate chunks.
Scrape the batter into the prepared baking pan. Smooth the top evenly and into all corners of the pan. Sprinkle the cherries all over the top of the batter.
Using your hands, clump the topping together and then break apart over the cherries. When it is all evenly distributed, gently press it into the cake.
Bake for 45-55 minutes, until the top is golden brown and a cake tester inserted into the center comes out clean of batter (cherry juice is fine).
Let cool completely before removing to slice.
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Sometimes find those tart cherries canned, or frozen, but not fresh. 🙁 A little jealous…especially if you don’t even like them!
I like them! But I admit it took until the last few years. 🙂
Phew! That seems a little more fair now. 😉
We actually did a cherry-thyme-almond cake tonight, but this might have to be our next one.
Sour Cherry Crumb cake…I’ll eat your portion. Looks so divine!
I actually have two cherry pitters also so don’t enter me in the giveaway! I am actually a total cherry lover (they are really one of my favorite fruits!) but I’ve actually never had sour cherries because I can never find them around here! Maybe I just need to stalk the farmer’s market…
Love the pairing of them with white chocolate instead of dark! Such a lovely cake.
I’ve never tried fresh sour cherries. I usually buy TJ”s bottled cherries for baking cobblers. I’ve haven’t seen sour cherries at the fruit market or I probably would have tried them. Thanks for the giveaway!
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they’re great in muffins, but to be honest, i haven’t encountered anything using sour cherries that looks as good as this!
absolutely love sour cherries. and yes the season is very fleeting and no you can not find them in stores. I try my best to get out and pick pounds of them when come in. i’m so lucky because the place I pick will pit them for free on an old fashioned pitting machine and then I rebag in smaller amounts and place in the freezer. nothing like stewed cherries in addition to other fruits – apples, peaches, blueberries, or whatever – do see one through those cold winter months.
Erin from Long Island says
I have yet to try sour cherries. I’ve always been curious!
Erin from Long Island says
Erin from Long Island says
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this sounds delish. i’m on a white chocolate kick and i love cherries!
I’ve never seen fresh sour cherries. We can buy dried ones locally here from a nearby delicatessen, but I love the idea of pitting my own to make gorgeous desserts like this one. I am also a fan of tart with sweet, like the sour cherries with the creamy white chocolate in this dessert. Love your interpretation of the chocolate and cherry theme. Gorgeous (wish that I could find the sour cherries here! I might have to try this recipe with dried sour cherries instead!).
This cake sounds so good! I could definitely use a big ole square of it with my coffee!
Kathryn Von Buren says
This has my mouth watering. Can’t wait for this year’s sour cherry crop to ripen!
Leah Hamm says
Fresh cherry pie (OH MY!), using my Mother’s (and Grandmother’s) recipe!
Laura Dembowski says
I can find frozen cherries, but there’s nothing better than fresh. This cake looks so decadent and amazing! I have made a sour cherry bundt cake. I’m hoping to buy some more very soon.
Martha in KS says
I could use a pitter. We don’t get sour cherries here but last year I pitted (using a strawberry stemmer) & froze several pounds of sweet cherries for my cherry-loving niece.
These look really delicious. It’s a great entry for this month’s #chocolateparty
This looks like a delicious cake, I have one of those cherry pitters and I love mine!
Crumb Cake says
Wow! This is such a pretty and impressive crumb cake! It’s the perfect season for peaches too. Thanks for sharing dear.
susan @ the wimpy vegetarian says
Love, love, love this!!!
I’m thrilled to have stumbled upon you! The idea machine is whirring……..
Dee Dee (My Midlife Kitchen) says
I love tart cherries in desserts just like this one! Can’t wait to try this version with the white chocolate. What a great add!