For those of you with a fruit share that got 2 pints of cherries this week…This recipe is from Saveur (this month) and you can also find it online here.
- 2 lbs pitted fresh sour cherries
- 1/4 cup flour
- 16 Tbs unsalted butter (2 sticks), softened, plus more for pan
- 1 1/2 cups sugar
- 3 Tbl kirsch or brandy
- 1 tsp vanilla extract
- 1 egg
- 2 1/4 cups whole wheat flour
- 1 Tbl baking powder
- 3/4 tsp kosher salt
- 1 cup milk
- Heat oven to 400.
- Toss cherries with 1/4 cup flour in a bowl and set aside.
- Grease a 13″ x 18″ x 1″ baking sheet with butter and dust with flour; set aside.
- In a large bowl, beat together butter, sugar, kirsch, and vanilla with a hand mixer on medium speed until pale and fluffy.
- Add egg; beat until incorporated.
- In a medium bowl, whisk together whole wheat flour, baking powder, and salt.
- With the mixer running on low speed, alternately add flour mixture and milk in 3 batches to make a batter. Spoon batter onto reserved baking sheet and smooth evenly.
- Sprinkle cherries over the top and bake until cake is golden brown, 45-50 minutes. Let cool 30 minutes, then cut into 12 squares.
Serves 12.