• 06 August 2010
This month's obsession with cherries began when I saw this recipe on Jaime's blog and then spotted locally-produced frozen pie cherries at the local farmer's market. I decided it was fate and soon enough found myself making it over and over. In fact, I made it 3 times in under 3 weeks, with a second trip to the market to purchase another tub :) And I'm planning a third trip to stock up as I know I'll want to make this post-cherry season. But I'm not infatuated or anything...
Since I didn't have the size pan Jaime recommended using for this recipe, I decided to put to use mini-springform pans* I bought at E. Dehillerin in Paris almost 2 years ago and have never used (??!!). They turned out really cute in their miniature state and were the perfect size for an afternoon snack (okay, so a slightly large afternoon snack). I'm guessing you could use a tube pan as well, a larger springform pan (about 8") or even mini-loaf pans.
The only change I made to the recipe was to include more cherries. I just can't get enough of these fresh cherries...they are incredibly tasty in this cake. If you don't have access to fresh pie cherries, buy cherries that are canned in water, not syrup. Oregon makes a cherry-in-water version you'll want to get your hands on (these are what Jaime used before I introduced to her to my local source :).
* similar mini-springform pans can be purchased here.
images by Stephanie Brubaker