I just checked my book and none of the cherry cake pages have splatters so I guess I haven’t made them. I did put some sour cherries in the quark strudel a few years ago, though. I often make the cherry cake from Warm Bread and Honey Cake and I also really like the Sour Cherry Crostata from My Kitchen Year.
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I thought the Dunkler Kircschkuchen was wonderful, but I know you’re not a big chocolate person.
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Yes, I’ve made this before, but I don’t think I’ve made it with frozen cherries (which as I’ve repeated ad nauseam, I have too many of.)
I’m wondering if this is a potential bake for the tea. I just need to reassure myself it’s sufficiently fancy, and part of my criteria for that, I guess, was a nice fluffy rise, with pretty cherries cradled inside.
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That looks gorgeous. Your description of the smell when baking was pretty convincing!
Thank you. I should have waited a little longer to cut in. I have no patience.
Thanks. Chocolate smell throught out the whole house
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I would not call this a fancy cake (def not a nice, fluffy rise). Just a very delicious albeit casual cherry cake.
I could fancy it tho. This is shaping up as a good reason to bake one anyway!
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Oooh! Awaiting your fancifuls!
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