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Cake with cherries and brown sugar

Soft Cake with cherries and sugar cane. This is a cake for those who love the soft cakes, buttery, aromatic hydrocarbons, with a slight hint of caramel. For the recipe I got free inspiration from plum cake of Primrose Bakery in London, but I changed a little’ the amount to make this cake a little’ less sweet, buttery and rich. I also replaced the plums with cherries in Ravenna, whose slight acidity contrasts well with the sweetness of this pie that is great for breakfast, But even for dinner if you have guests accompanied by a scoop of vanilla ice cream or yogurt, to further increase the acidity of the dish. If you like sweets with cherries, Also try the cremosissima tart cherry and lemon custard or the particular tart balsamic cherries and treat yourself to a nice Cherry jam homemade breakfast can be enjoyed all year round.

Soft Cake with cherries and sugar cane

CAKE WITH CHERRIES AND SUGAR CANE (ingredients for a cake of 24 cm)

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PORTIONS: 8 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 200 grams of flour
  • a sachet of baking powder for cakes
  • 150 grams of butter
  • 220 grams of brown sugar
  • 1 tablespoon organic Bourbon vanilla extract
  • 3 eggs lightly beaten
  • a pinch of salt
  • fresh cherries pitted and halved as required
  • butter and flour for the cake Pan
  • FOR COVERAGE
  • 90 grams of brown sugar, muscovado
  • 90 grams of flour 00
  • 50 grams of butter

PROCEEDINGS

For the cake with cherries and sugar cane you have to preheat the oven to 170 degrees static. Mount with an electric mixer in a large bowl the butter with the brown sugar, until the mixture is foamy and white. Add the vanilla and the eggs lightly beaten a few at a time, always assembling with an electric mixer. When the eggs will be absorbed, Add the salt and then, floor plan, the sifted flour with the baking powder. Continue to mount with the beaters on low speed until dough is dense and homogeneous.

Grease and flour the cake tin, then pour in the mixture and smooth it with a spatula. Cover the entire surface of the cake with cherries pitted and cut in half.

With your fingertips, mix in a bowl the butter, sugar and flour needed for coverage, until dough that crumbles easily. Cover with these crumbs all the cherries evenly.

Bake the cake with cherries and sugar cane for an hour or an hour and 15 minutes, or until a toothpick inserted in the center of the cake does not come out dry. If you see that the surface of the pie will darken too, cover with a sheet of aluminum foil.

Cool cake with cherries and brown sugar in the pan for 30 minutes before you turn them. Is’ great warm, powdered sugar icing, But even cold. And if kept in a bag ice or covered with aluminum foil, It keeps a long time. Bon appétit!

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2 comments

Erika June 5, 2014 at 23:02

Very delicious, I really like her a lot!!! What perfume!

Reply
Sicilians creative in the kitchen June 5, 2014 at 23:08

Hi Erika, How are you? Is’ a very good cake and buttery, Although I decreased the amount of butter than the original recipe. A warm greeting! ADA

Reply

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