In my apartment, the only thing that is in season right now is the bunch of basil I have managed to keep alive for a month in a water glass on my window sill. I am not complaining about the basil (and have a spinach pesto in mind for it) but it is so fun to walk in the backyard with a basket, and come back to the kitchen ready to cook.
My dad has a sour cherry tree in the back yard, and the cherries were ripe for the pickin’ (and bakin’). Sour cherries are also called tart cherries, or pie cherries. I had never worked with them, but I am glad I did.
The most time-consuming part was getting the pits out, because sour cherries are a bit too small for a cherry-pitting device. I pitted them (with the able assistance of my VERY good-natured cousin, ARB) using a wooden barbecue skewer. After washing, remove any stems, insert the pointed end of the skewer into the dimple on the top, and scoop out the pit with the skewer. It’s ok if the cherries get a little mangled – you will be chopping and baking them anyway so they don’t have to be pretty. I recommend having a few bowls ready, so you can keep the pits separate from the fruit you will be using. And don’t wear white.
– 1 c oat flour
– 1/4 c flour
– 2/3 c unsweetened cocoa powder
– 1/2 t baking powder
– 1/8 t kosher salt
– 6 T unsalted butter, softened
– 1 c sugar
– 2 t finely ground coffee (it won’t taste like coffee – the coffee just heightens the flavor)
– 2 eggs
– 2 T milk
– 2 t vanilla extract
– 1/2 – 1 c bittersweet chocolate chips
– 1 c fresh cherries, chopped (1/2 c will go IN the batter, 1/2 c will go ON the batter)
How do I make it?
- Heat oven to 350° and coat an 8″ x 8″ baking dish with cooking spray.
- In a bowl, whisk together flours, cocoa, baking powder and salt; set aside.
- In another bowl, beat butter, sugar and coffee with an electric mixer on high until crumbly, about 30 seconds. It won’t get creamy, just crumbly.
- Add eggs one at a time; beat on medium until the mixture thickens a bit, about 3 minutes.
- Add milk and vanilla extract; beat on low until just combined.
- Add flour mixture; beat on low until a thick batter forms.
- Stir in the chocolate chips and 1/2 c cherries.
- Pour into prepared baking dish and top with the remaining 1/2 c cherries.
- Bake until edges are slightly firm but center is soft, 25 to 30 minutes.
- I would say cool before cutting, but who would I be kidding?
Oh, and Happy Birthday ARB!
I am trying something new – both with this ingredient and this post. This post is part of the monthly “link up party” called Our Growing Edge, which is an online way to connect food bloggers and inspire us to try new things. Our Growing Edge is the brain child of Genie from Bunny Eats Design, and this month is hosted by Stacey from The Veggie Mama. The posts for July’s link up can be found here.