Cherry Buckle Cake

During the time that I lived in France, I had the amazing opportunity to visit my good friend’s grandparents’ home in the southern countryside.  I had not yet travelled to this part of the country, and I was excited by the prospect of beautiful rolling plains and vast farmland that awaited me.
Upon my arrival, I was showered with les bises françaises,  (double-cheeked kisses), and back handed compliments like, “You’re rather thin for an American!” and “It’s good that you’re open to trying other foods besides McDonald’s”.  (Uhmm…McDonalds!? Please…) While the main course was cooking, my friend’s grandfather invited me to take a walk with him to cherry tree nearby their home.  “My bride makes the most delicious cherry cake with the fruit from this tree,” he told me. “And I like to eat a few before bringing the basket back to her.” We used a large hooking tool, pulling down the taller branches, to pick the sweetest cherries from the tree; and for every 10 cherries we picked, my friend’s grandfather ate 4 or 5 of them. 

  The cherries were exquisite. The loving care that this family had put into the growth and harvest of the tree was evident in each succulent and sun kissed fruit. 
                                         
I never considered myself much of a cherry eater before this experience, but I now find myself using this summer fruit in a variety of different recipes! Here is my recipe for Cherry Buckle cake, my version of the cake made for me, that day in the french countryside. I hope you enjoy!

Click Here for the PRINTABLE RECIPE!


Adapted from Cook’s Illustrated

Ingredients


STREUSEL
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
2 Tbsp granulated sugar
1 tsp cinnamon
Pinch table salt
1/4 cup butter, cut into 8 pieces, softened

CAKE
1 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 tsp baking powder
10 Tbsp (1/2 cup+2 Tbsp) butter, softened
2/3 cup sugar
1/2 tsp salt
1 tsp lemon zest
2 tsp vanilla extract
2 large eggs, room temperature
4 cups (20-ounces) fresh cherries, pitted and halved

Directions

STREUSEL
1. In a mixer combine flour, sugars, cinnamon and salt until combined and no large lumps remain, about 45 seconds. Add butter and mix until mixture resembles wet sand and large pieces remain, about 2 1/2 minutes. Transfer to a bowl and set aside.

CAKE
1. Preheat oven to 350°. Adjust rack to lower third of oven. Spray 9-inch springform pan with with cooking spray, line bottom with parchment paper, and spray parchment paper. Dust pan with flour.


2. Whisk flour and baking powder in small bowl. 

Cream the butter, sugar, salt, and lemon zest, until light and fluffy. Beat in vanilla. Add eggs one at a time until fully incorporated scraping down the sides between each addition. 
 
Gradually add flour mixture and beat until fully incorporated. Using a spatula fold in the cherries.

3. Transfer batter to the prepared pan, pushing with the spatula to spread evenly and smooth surface. 
 
Squeeze portion of streusel in hand to form a cohesive clump, then break the clump with fingers and sprinkle over batter. Bake until golden brown, about 55-65 minutes. Allow to cool in the pan for 15 to 20 minutes.


4. Run a paring knife around the outside of the cake. Open the springform pan and invert the cake onto a plate lift off the pan and remove the parchment paper. Invert the cake again this time onto a serving platter. Cool to room temperature, about 1 hour.

Fun Tip!

Remember all those cherries that you were pitting?

Well, don't throw out those stems!!


Boiling cherry stems for 8-10 minutes makes for a delicious detox tea that you will absolutely love.

Now, shut up at eat!