To enjoyable excess
Sunday, July 8, 2007 at 10:34AM 
I am passionate about a lot of things. Food, fashion, family and film are all consuming pleasures of mine. But there is something I'm equally fanatical about which might seem somewhat unexpected. I love words.
Language, jargon, definitions - I find all of these simply fascinating, and have for as long as I can remember. Back in school, in Linguistics and Latin classes, lectures on morphology and derivatives were red letter days on the calendar.
Yes, I know. I'm a geek.
But I cannot help myself. I adore nuanced meanings, the way that one right word can say so much more than paragraphs and paragraphs of the wrong ones. A well-chosen phrase can be a study in succinct economy or art itself.
Mellifluous is as poetic as its definition. While lush is lovely, verdant is all the more exuberant in its profusion.
Lately though, one word has been (excuse the pun) on our lips most often - surfeit. With the local trees and fields heavy with fruit, the early summer harvests of berries, currants, sweet peas and cherries are gracing our table. Truly nothing less than luxuriant abundance, we're most often seen feasting on this bounty of beautiful produce out of hand.
However, when recently bestowed with not one, not two, but three baskets of garnet-hued cherries, I felt the little jewels deserved a bed of buttery cake to fully appreciate their depth and colour. Sweet and plump, the gorgeous orbs almost melt, turning luscious and silky while staining the almond-rich batter with their juices.
One taste, and even words aren't necessary - just enjoy.
Almond butter cake with cherries
Ingredients
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus extra for greasing the pan
1 1/2 cups of granulated sugar, plus extra for preparing the pan
4 large eggs
2/3 cup sour cream
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
1 cup ground almonds
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh cherries, pitted and split in half
1/3 cup flaked almonds
1 1/2 tablespoons Demerara sugar (optional)
Preheat oven to 350°F (175°C). Generously butter a 10" springform pan, and set aside (see note).
In the bowl of a stand mixer with the paddle attachment, or with a hand beater, cream together the butter and sugar until light and fluffy. Lower the speed and add the eggs, one at a time, beating until fully incorporated. Scrape down the sides of the bowl as needed.
In a small bowl, combine the sour cream, vanilla extract and lemon zest.
In another bowl, sift together the almonds, flour, baking powder and salt.
Add half the flour to the butter mixture, beating until blended. Add the sour cream mixture, beating again and scraping down the sides of the bowl. Finish with the remaining flour and stir until just combined.
Spread the batter evenly in the prepared pan. Sprinkle over the cut cherries, the almonds and the Demerara sugar (if using). Bake for approximately 40 minutes, or until lightly golden and a cake tester comes out clean.
Notes:
• For the photograph, I used two 11"x8"x1" removable bottom tart pans. The cakes took about 30 minutes to bake.
• Alternatively, lightly toast the almonds in a dry pan before topping the tart.
• Other fruits, plums and apricots for example, can be substituted.
Reader Comments (10)
Yes please ;)
I think this blog entry was meant for me to read. I love cherries in all forms, ESPECIALLY in baked goods, and even more so I love words (and word games, read my profile :)). But you are absolutely right, there is no word to describe the wonder of a juicy cherry baked into a cake. Love your blog!
Tara, I know you won't be surprised to hear that I have never baked with cherries, since I bake about 1 % as often as you do, but wow, this one looks fabulous--and reminds me of a clafoutis which is such a heartwarming sort of dessert. I swear Tara, you need to set up a bakery!
Ah yes.. mellifluous is a good word indeed... !
beautifully written! i learned a new word today!
Hillary, it surely does seem that this post was written expressly for you! Glad to hear that you enjoyed it.
Michèle, my dear, I must admit something ... I used to hate cherry desserts. I would automatically think of those horrid candied jelly things that grace lesser-quality baked goods. But these were so much more than that; they retain their freshness even as they mellow.
Stephanie, it has always been a fave of mine.
Steamykitchen, I'm glad to be of service!
What a beautiful cake! I'd love to have a piece. :)
miam,miam, très belle tarte!!
I can't wait for cherries to become readily available and in season here in Melbourne so I can make this baked cherry goodness!
Words are so sweet and succulent, just like the look of that cake.