When life gives you a bowl of cherries, bake a cake!
For the past month or so, the pazar stalls have been full of truly bright, pretty-as-a-picture kiraz (cherries). Every week, I buy a half kilo just so I can eat the kiraz plain or once in awhile, pitted and mixed into my yogurt. Oh, I guess I did make a classic French claufoutis one weekend and a cherry compote as well.
For the past month or so, the pazar stalls have been full of truly bright, pretty-as-a-picture kiraz (cherries). Every week, I buy a half kilo just so I can eat the kiraz plain or once in awhile, pitted and mixed into my yogurt. Oh, I guess I did make a classic French claufoutis one weekend and a cherry compote as well.
This weekend, while I baked the dulce de leche cupcakes, I set aside the remaining cake batter. I had nearly 4 dozen mini cupcakes already so I figured that was plenty. I dug out one of my round 9-inch cake pans, pitted a handful of cherries, placed them in bottom of the parchment paper-lined pan and poured the remaining cake batter on top.
The end result is a dense, brown sugar-vanilla cake studded with fresh cherries. The cake probably could use a few more cherries and a bit of tweaking, but it still is a good summer-time treat. It would be even better with some homemade ice cream if I had the time!
Today, I�m bringing the cake to a luncheon I�m going to with some of the other American expat ladies. I hope they enjoy it too!
Afiyet Olsun!
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| The cherry cake takes the stage on my newly, gifted cake plate designed by Turkish cartoonist Behi� Ak, available at Pasabah�e Magazalari in Istanbul. |