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.