All sorts of things went wrong with this particular recipe! Mainly being is I did not have enough cherries for this cake and had to improvise with other fruits I had in the fridge! Also the caramel was dripping in the oven which caused it to smoke up a bit and cause our smoke alarms to go off often. Comical when trying to use a small hotel kitchen but the taste was all that matters and what we ended up with was a delicious rustic sweet dessert!
Preheat oven to 350 degrees and butter a 9 inch square or round nonstick surface baking pan. First make a caramel topping. Melt butter in sauce pan over medium heat and then stir in sugar and lemon juice (preferably with wooden spoon). As mixture boils it will turn from beige to amber brown. Once that happens remove from heat and pour the caramel into the prepared pan. Set aside to cool for about 10 minutes. Place cherries (with pitted side facing up) on top of caramel.
- 1/4 cup unsalted butter (2 ounces)
- 3/4 cup ( 5 1/2 ounces) granulated sugar
- 4 cups pitted sweet cherries
- 1 3/4 cups (8 3/4 ounces) all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup (6 ounces) unsalted butter
- 1 cup plus 2 tablespoons of sugar (8 ounces)
- zest and juice from 1 orange
- 2 eggs separated
- 1 teaspoon vanilla extract
- 3/4 cup sour cream (7 1/2 ounces)
Sift the flour, cinnamon, nutmeg, baking powder, baking soda, and salt together in a bowl. Using a hand-held mixer cream the butter, sugar and orange zest together on medium speed for 3-5 minutes until light and fluffy. Add egg yolks ONE AT A TIME. Then stir in flour mixture (in three additions) alternating with the sour cream in two additions beginning and ending with the flour mixture and scraping down the sides of the bowl occasionally.
In a clean bowl whisk the egg whites until soft peak forms. Fold half of the whites into the batter incorporating them fully into the batter. Carefully pour the batter over the cherries. Bake for about 45-50 minutes or until top of the cake is firm. Again like i stated the caramel started to drip when I first put my cake in the oven so I had to use a baking sheet to put underneath my cake pan. The cake has a lot of moisture from inside the cherries. Cool the cake in its pan on a wire rack for about 30-40 mins before removing from pan.