What to do with left over Trader Joe’s Morello cherries? Bake a cake.
As easy as cherry pie
But cake.
Jump to RecipeSeriously, this one is easy and delicious and you might just buy extra jars only to have the cake.
The treat at the end
This cake is baked in a springform pan, is not overly tall, and has a wonderfully delicate texture.
The pan is to allow easy access to the cake without breaking it. It is quite tender.
Think coffee cake delicate and not birthday cake delicate.
I like it best all warm and toasty. And then it goes great with…
The treat
Mix the drained cherry liquid with some bourbon or Grand Marnier, a splash of soda, some ice cubes and a twist of lemon for a great drink to accompany your cherry cake. And, speaking of cake, the recipe.
Morello Cherry Cake
Bake this great dessert cake with all those great left over Morello cherries. Top with whipped cream and a nice after dinner cocktail.
Ingredients
Ingredients
- 125 g Unsalted butter, room temperature 1 stick + 2 teaspoons
- 150 g Granulated sugar 3/4 C sugar
- 3 each eggs, room temperature
- 1 t Sea salt
- 200 g All purpose flour 1.6 C flour
- 11 g Baking powder 2 teaspoons
- 57 g Whole milk 1/4 Cup
- 350 g Drained Morello cherries, save the juice 1 jar (they often indicate drained weight)
- 50 g Almond flour scant half cup
- 1 t Almond extract
- Streusel topping
Streusel Topping
Ingredients
- 25 g Almond flour 1/4 C
- 57 g Butter, room temperature 1/4 C
- 57 g All purpose flour scant 1/2 Cup
- 57 g Granulated sugar scant 1/3 Cup
Instructions
Procedure
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Prepare a 10" springform pan and set the oven to 350° F. Bake for 40 minutes or until the cake starts to pull away from the side of the pan.
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Cream the butter and sugar, graduating to high speed, to a pale yellow or until doubled in volume.
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Add the eggs, 1 at a time, waiting for each to incorporate before the next addition.
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Add half of the flour and some of the milk. The milk’s primary job here is to manage the consistency of the cake batter. Add the rest of the flour, the almond flour and almond extract. Mix on low just to incorporate. If the batter seems a bit stiff, add the rest of the milk.
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Pour into the prepared spring form pan. Lay the cherries on top of the batter.
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Sprinkle the streusel topping onto the cake and cherries.
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Bake until the cake starts to pull away from the sides of the pan and the top is very nicely browned. Double check the cake with a tester if you wish.
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When the cake is baked, place it on a rack to cool for 10 minutes.
Slide an icing spatula between the cake and the pan before de-collaring. Dust with powdered sugar for service.
Streusel topping procedure.
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Place the ingredients in a small stainless steel bowl and mash them all together to form a paste. Make sure it is well mixed and no pieces of butter unmixed.
Here’s a video about that cake
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A Facebook user on the Culinary Libertarian page left this comment about transitioning to a gluten free version. Since she’s knowing about GF and I am not, I’m sharing her comment in case you want to repeat her efforts.
“The only substitution I made was gluten free flour. We use the brand Namaste, but there are many great flour blends that can be substituted cup for cup for regular flour in a recipe.
I’ve found that when using GF flour I sometimes need to use a little less as they seem to absorb more of the liquid. These blends also usually contain arrowroot or cornstarch, so I think gently mixing by hand is important so it doesn’t turn into something more like a bread dough. Lastly, gf cakes seem to take longer to bake. I saw 40 minutes on your recipe but my gf version took over an hour, and we’ll see when we cut into it if it is even cooked 😅”
Dann