Sweet Cherry and Cornmeal Upside-Down Cake

I love when cherries are ripe but the season is so short! One week they are at the farm stands, the next week they are gone!  I try to cram as many cherry desserts in as possible before the juicy sweet fruit is gone for another year. I also happen to love upside-down cakes.  They are easy to make, impressive to present to guests, and adaptable to most any fruit. This recipe is a little different from most as the batter contains cornmeal.  It's not so much that it seems like you're eating a sweet cornbread but it definitely adds a little texture to the cake. The batter would work well with other stone fruits ripening later this summer, such as peaches, nectarines and plums.

A springform pan (also known as cheesecake pan) is used to make this cake.  This pan made it so easy to release the cake and invert onto a serving platter.  I had never thought to use a springform pan for an upside-down cake.  You learn something new every day!

 

 

I took this cake to my parents and it was devoured by all in attendance.  I served it with freshly whipped cream but a scoop of vanilla ice cream would be good, too!

Cherries, brown sugar, butter.  How can that not be good?

The cornmeal in the batter gives it a light yellow color and a soft crunchiness.

Sweet Cherry and Cornmeal Upside-Down Cake

1/3 cup firmly packed brown sugar
1/2 cup plus 3 tablespoons unsalted butter, softened, divided
3/4 teaspoon plus 1/8 teaspoon kosher salt, divided
1 1/4 pounds sweet cherries, pitted
3/4 cup granulated sugar
1 teaspoon finely grated lemon zest
2 large eggs
1 1/2 cups cake flour
6 tablespoons cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup whole buttermilk
1 teaspoon vanilla extract
Vanilla ice cream or whipped cream, for serving

Preheat oven to 350 degrees.  Line a 9-inch springform pan with parchment paper, and butter pan and parchment.

In a medium saucepan, heat brown sugar, 3 tablespoons of the butter, and 1/8 teaspoon of the salt over medium heat.  Cook, whisking occasionally, until butter is melted and sugar is dissolved.  Pour mixture into prepared pan.  Arrange cherries in a single layer on top of butter mixture.

In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar, zest, and remaining 1/2 cup butter at medium speed until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl.  Add eggs, one at a time, beating well after each addition.

In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and remaining 3/4 teaspoon salt.  In a small bowl, stir together the buttermilk and vanilla.

Reduce mixer speed to low.  Gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition.  Spread batter onto cherries.  Firmly tap pan on counter to settle batter between cherries and release air bubbles.  Place pan on a baking sheet lined with parchment paper.

Bake until golden, puffed, and a wooden pick inserted in center comes out clean, 40 to 50 minutes, rotating pan and covering with foil halfway through baking to prevent excess browning. Let cool on a wire rack for 15 minutes.  Carefully remove ring; invert cake onto a serving board or platter.  Carefully remove parchment.  Serve warm with whipped cream or ice cream.

Recipe source: Bake From Scratch May/June 2017

Cherry Clafoutis

A clafoutis (pronounced "kla-foo-tee") is a rustic dessert from the south of France.  It's basically cherries in a thick crepe batter.  It's very easy to make.  Traditionally, the cherries aren't pitted as the pit releases an almond-like flavor when baked. Mine are pitted and I added a little dash of almond extract to compensate. 

The cherry season comes and goes real quick in central California. This is an easy and delicious treat to make when the cherries are available, though frozen cherries can also be used. It is best served warm and is especially good with a scoop of ice cream.

Cherry Clafoutis

4 eggs, separated
2/3 cup sugar, divided
6 tablespoons all-purpose flour
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 cup heavy cream
1/2 teaspoon salt
1 1/2 pounds fresh cherries, pitted
1/2 teaspoon grated lemon zest

Preheat oven to 375 degrees. Butter an 11-inch ovenproof fry pan or large baking dish.

In a bowl, stir together the cherries, 1/3 cup sugar and the lemon zest; set aside. 

In a large bowl, combine the egg yolks and the remaining 1/3 cup of the sugar. Using a handheld mixer, beat on medium-high speed until ribbons form, about 8 minutes (the mixture will turn to a cream color). Add the flour, vanilla and almond extracts, and cream.  Reduce the speed to low and beat until completely blended, stopping the mixer occasionally to scrape down the sides of the bowl.

In a small bowl, using a hand-held whisk, beat the egg whites and salt for about 30 seconds. Add the whites to the batter and beat with the mixer on low speed until incorporated, 1 to 2 minutes.

Preheat the prepared fry pan in the oven for 4 to 5 minutes.

Remove the pan from the oven, pour in the cherries and top with the batter.  Bake until the clafoutis is set in the middle, 30 to 35 minutes.  Serve warm with ice cream, if desired.

Chocolate and Maraschino Cherry Shortbread Cookies

I'm not much for making platters of cookies to give away during the holidays. I know that we are given so many, that often they go to waste, so I gift other items such as my pomegranate jelly. However, if I were to make cookie platters these little cookies would be on them! They are easy to make, not overly sweet, and their pink color makes them very festive (they would also be a good Valentines Day cookie, too!) 

I like them just as they are but if you are a real chocoholic you can drizzle them with melted chocolate.  White chocolate chips can be substituted for the dark chips if that is more to your liking.  They are very versatile!

Chocolate and Maraschino Cherry Shortbread Cookies

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioners sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 cup maraschino cherries, chopped and patted dry
1/2 cup dark chocolate chips
1/2 tablespoon vanilla extract
1/2 teaspoon almond extract

In a large mixing bowl, cream the butter and confectioners sugar.  Combine the flour and salt; slowly add to the creamed mixture. Mix until it starts forming larger clumps.

Mix in the maraschino cherries, chocolate chips and the two extracts.

On a lightly floured surface, form the dough into a log.  Wrap it in plastic and let it chill for at least one hour.

Preheat oven to 325 degrees.

Cut the log into 1/4-inch thick slices and place them on a parchment-lined baking pan.  Bake for 10-15 minutes until they just start to turn lightly brown on top.

Remove to wire rack and let cool completely.

Cherry Pie Filling

I love cherry pie.  Unfortunately, I've never had much success with making them. I have a hard time determining how much sugar and thickening agent to use so that I don't have an overly sweet cherry soup mess! Cherries are at the farm stands now and I was determined to make a good cherry pie. This time I tried something new, a pre-cooked cherry pie filling. Success! I was able to adjust the sweetness to my liking and, though not necessary in this case, would be able to add more thickener if the mixture was too thin. I think this will be my go-to way of making cherry pies from now on!

Cherry Pie Filling

6 cups of pitted fresh cherries
1 to 1 1/2 cups sugar**
2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 teaspoon salt
4 1/2 tablespoons cornstarch
4 1/2 tablespoons water

Whisk together the cornstarch and water; set aside.

Add the cherries, sugar, vanilla and almond extracts, and salt to a medium saucepan and cook on medium heat for about five minutes, or until the cherries really start to release their juices.

Re-whisk the cornstarch/water mixture and add it to the cherries. Stir together and bring to a rapid boil, stirring often, until thickened. Remove from heat and allow the mixture to cool to room temperature, stirring occasionally.

** Adjust sugar based on the sweetness of the cherries.

Cherry Pie

Pastry for 2-crust pie
1 recipe cherry pie filling

Roll out half the pastry; fit into bottom of 9-inch pie pan. Pour in topping; dot with butter, if desired.

Top with second half of rolled out pastry, or make a lattice top. Flute edges. Sprinkle with granulated sugar, if desired.

Bake in a 425 degree oven for about 35 minutes, until pastry is golden brown and filling is bubbling.  If edges brown too much, cover loosely with a strip of aluminum foil.

I enjoyed the outdoors while pitting the cherries. Even using a cherry pitter and wearing an apron, I had cherry spatters everywhere.  No way do I do this in my white kitchen!

I don't like cleaning ovens; thus I always put a fruit pie on a foil-lined baking sheet!

Join me at Insprie Me Tuesday

Mother's Day Brunch

I've hosted Mother's Day Brunch for 4 or 5 years now. It's on the Saturday before Mother's Day. That way there are no conflicts with kids' in-laws or their own family plans. This year we had 11 in attendance...my Mom, my sister, my two nieces, two great-nieces, my step-daughter, daughter-in-law and two of my grandaughters. It was an age span of 17 months to 74 years!  Unfortunately, the 3 a.m. "crud" hit my daughter's house so she and my 2 1/2 year old granddaughter were unable to attend.

I try to keep the brunches to a theme, I find it gives me a direction for my decorating and food choices. This year the theme was "cherries". As cherries are now ripe in our area it's a timely theme, too!

I set two tables; one for the children and one for the adults. I kept the kids' table very basic and kid-friendly using paper plates, napkins, paper placemats. I included color crayons, some games, cherry-flavored popcorn. Also, at each place setting, were cherry-themed necklaces my niece made.

For the adult table I found some vintage-looking fabric and made a table runner. Again, I kept things pretty simple but it was still pretty. I found cute red pots at Beverly Fabrics and had a local floral shop put flowers in them. Each of my guests got to take an arrangement home.

I also made some cherry bath scrub that was set at each place setting.

I saw napkins similar to these on Pinterest so put my spin on them.  I used one of my rubber stamps to make the outline for the stem & leaf, emroidered them with a simple backstitch, then added buttons to make the cherries.  My Napolean Bee silverware adds to the springy theme.

We had a nice lunch of chicken salad (with dried cherries), fresh fruit salad & sour cream muffins.  Desserts were sugar cookies and chocolate cupcakes, filled with cherry filling, topped with cherry buttercream and chocolate ganache.

One of the gifts for my Mom was also cherry-related.  Again, a Pinterest-inspired creation.

 Here is my Mom and 4 of her 6 great-granchildren.  I think the smiles show that we had a wonderful brunch and many memories were made!

It's Thursday and I'm joining the group at Tablescape Thursday!