Tuesday, November 23, 2010

Sour Cherry Crumb Cake


4 Tablespoons unsalted butter
1/4 cup flour, plus more for dish
1/4 cup sugar
1/4 cup light brown sugar
1/4 tsp. salt
1/4 tsp. cinnamoon

1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 stick unsalted butter, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
1/4 cup buttermilk
2 1/2 cups fresh sour cherries, pitted, or frozen dark sweet cherries
(I don't know why you couldn't use some other kind of fruit - I think blackberries or raspberries would be great in this)

1. Preheat oven to 350. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.

2. Make topping, stir together butter, flour, sugars, salt & cinnamon

3. Make cakes: Whisk together flour, baking powder and salt in bowl. With a mixer, cream butter and sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, smooth with spatula. Dot top with cherries, and sprinkle with crumb topping.

4. Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.

Grilled Vanilla Peaches

I haven't tried this yet, but came across this recipe again and MAN, it sounds delish. Somebody remind me to make these the SECOND I have fresh peaches again next summer.

Peel, halve, and pit 8 freestone peaches.

Preheat grill to high. Combine the juice of 1 lemon & 1 tablespoon veg. oil in a bowl. Add peaches, toss to coat. Place peaches (with liquid) on a large piece of parchment-lined foil.

Stir together 1.5 Tablespoons packed brown sugar,
2 teaspoons water,
2 teaspoons vailla,
1/8 tsp. cinnamon, and
1/4 tsp. coarse salt.

Brush over peaches. Foil foil to form packet, crimping edges to seal, Grill, covered, for 15 minutes.

Slice peaches, and divide among 8 bowls. Top with vanilla ice cream!