The Beautiful Cherry!
Today I would like to share the first of a few recipes that I have made with fruit during this summer and many times in the past.
These last few weeks I have had little time to work on my blog due to summer activities. Our garden, home and travel have taken time away from writing and posting, and I have to admit I truly missed it.
Starting today with a not-so-sweet cherry coffee cake recipe that you can make during this wonderful season of abundance.
But first a little information about the cherry…..
The Bing Cherry!
Excerpts from Wikipedia……
“The Bing Cherry is a cultivar of the wild or sweet cherry (Prunus avium) that originated in the Pacific Northwest, in Milwaukie, Oregon, US, and still remains the major cultivar in that region, and is the most produced variety of sweet cherry in the United States.
The cultivar was created as a crossbred graft from the Republican cherry in 1875 by Oregon horticulturist Seth Lewelling and his Manchurian Chinese foreman Ah Bing, for whom the cultivar is named.
Ah Bing was reportedly born in china and immigrated to the U.S. in about 1855. He worked as a foreman in the Lewelling family fruit orchards in Milwaukie, Oregon for about 35 years, supervising other workers and caring for trees. He went back to China in 1889 for a visit. Due to the restrictions of the Chinese Exclusions Act of 1882 he never returned to the United States.
Sources disagree as to whether Ah Bing was responsible for the developing the cultivar, or whether it was developed by Lewelling and named in Bing’s honor due to his long service as orchard foreman.”
Austrian Cherry Coffee Cake
This wonderful cake is usually made with Sour Cherries, but they are not readily available where I live, therefore, I make this cake with beautiful deep red, sweet Bing Cherries.
Kirschen Kuchen…. Recipe
3/4 cup unsalted butter
1 1/2 cup sugar
2 cups sifted flour……first measured then sifted
2 tsp baking powder
zest of 1 lemon
2 Tbsp Brandy
4 Tbsp milk
1 tsp Lemon Flavor
About 2 cups Cherries, pitted and slightly coated with flour
pre-heat oven to 350 F
Cream butter and sugar until the mixture is very fluffy, almost white in color, this is very important. Sift together flour and baking powder and add the zest of one lemon. In a separate small bowl measure the brandy, milk and the lemon flavor. Add the flour mixture and Brandy/milk mixture to the eggs and mix gently, but thoroughly.
Use two 8 inch cake pans, coat them with butter and dust them with flour.
Divide the batter, pour it into the two pans and place the flour coated cherries on top of the batter. Bake the cakes at 350 F and until they are lightly browned or the cake taster comes out clean. Baking time should be around 30 to 35 minutes. When cooled, dust the cakes with powdered sugar, add a big dollop of whipped cream….mit Schlag, to every slice when served with coffee or tea.
Note: This cake can be made with other fruit as well. Substitute raspberries, blueberries and even grapes……..when you do not have cherries available. I would not use canned cherries…..they are simply too soft.
Imagine an Austrian Summer Afternoon!
You are sitting under a big tree at a table that is set for a
Nachmittags Kaffee…….an Afternoon Coffee!
you invited some friends and….
are enjoying the cool shade and the breeze rustling through the leaves….
A Kirschen Kuchen is being served with a dusting of powdered sugar and
of course….mit Schlag….with whipped cream!
A delicious coffee is poured from a Viennese china coffee pot
into delicate, and beautifully painted china cups
to accompany the cherry cake. The coffee too is served
with slightly sweetened whipped cream.
You take the first sip…………and you sigh…..
together with your guests you enjoy the pleasure of friendships,
and the exchange of experiences shared……
A very memorable Austrian afternoon!
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