According to the Door County Visitor Bureau’s Cherry Blossom Report, we are in the fourth of six stages of the hotly anticipated cherry season. During this stage, green cherries have formed but experts advise visitors wait a little longer until the cherries are ripe for picking and more importantly, eating.
But what to make with all of those tart Montmorency cherries? We’re fans of cake for breakfast whenever possible, and Nedd’s Cherry Cake is the perfect excuse. Its tender crumb is scented with vanilla and almonds and punctuated with jammy cherries. Plus, this recipe works equally well with frozen cherries so you can brighten a winter’s morning with it as well.
3 C. white flour
1/2 tsp salt
1/2 c. slivered or sliced almonds, lightly toasted
1 3/4 c. sugar
1 tsp almond extract
1 1/2 c. fresh or frozen cherries, lightly drained
1/2 tsp cinnamon
1 c vegetable oil
1/2 c. orange juice
1 tsp vanilla extract
1/2 c. slivered or sliced almonds
1/4 c. flour
2 tbsp melted butter
1/4 c. brown sugar
1 tsp cinnamon
Mix together flour, baking powder, salt, cinnamon, toasted almonds and sugar. Blend together oil, eggs, orange juice, vanilla and almond extracts. Thoroughly blend together dry and liquid mixtures. Stir in cherries. Spread batter in a buttered 9×14′ pan. Mix topping ingredients and sprinkle over batter. Bake at 350 degrees for approximately 1 hour or until golden brown and a toothpick inserted in the center comes out clean.