Can You Bake a Cherry Cake?

cherry cakeEvery week, I teach a creative writing class at William’s school.  The class consists of me, ten boys, and their teacher Brenna.  I love this class.  They sit there, their pencils clutched in their hands, squirming around in their chairs, writing wild, wild stuff.  When you’re nine or ten, you still have a fully intact imagination — most likely no one’s told you yet that your story violates the laws of physics (what would I know about that?) or that your inability to spell “rocket launcher” means you won’t make it as a writer.  I will not be the person saying those things, that’s for sure.

It’s cherry season, and the class is today at 11:30 — right before  lunch.  I’m bringing them cherry cake.  Really, it could be blackberry cake, or peach cake, or apple cake.  Basically, it’s a very thick batter with fruit on top and powdered sugar on top of all that.  I love this cake, make it all the time, and have even written about it before on the blog.  For those who don’t know about it, you really should.  Here’s the recipe.  Easiest thing in the world.

Happy Almost Friday!

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18 thoughts on “Can You Bake a Cherry Cake?

  1. Yay Lily! I love this cake. We’ve made it together and I think of you each time I make it. I will have to make it again soon.

  2. It’s a cake made for stone fruit season. I can’t believe that time is here already! Apricots come next and I am making jam this year. I’ve finally figured out how to make it turn into jam and not fruit leather, like that strawberry jam I made in Ojai a few years ago. (The boys liked the cake, by the way. And they wrote beautifully, as they always do.)

  3. Both class and cake sound like real treats! It’s funny to think of it being cherry season. Up here right now the only thing that’s in season is asparagus, which is delicious, but not in a cake.

  4. 301 calories per slice! Oh dear oh dear. What shall I cut out of my daily menu plan to allow me to have a piece of this cake? Maybe I shall just read about it, salivate about it and the virtual calories can stay in the picture and not apply themselves to my hips. I’ll bet this cake is wonderful with strawberries, I have lots of strawberries coming out of the garden right now. . .

    Bloglily! You are an inspiration! No, a leader of people down the primrose path. An influence. Get thee behind me, cherry cake recipe!

  5. Cherries are not quite here yet, but as soon as they are, I can’t think of a better fruit for that cake. Yum! And I’d love to come to your class and let my imagination run wild, ignoring such things as the mundane rules of physics (hmmm…I think I already do that when I write. But it would be fun to do it with a bunch of other like-minded souls).

  6. Short answer. No.
    Longer answer Well, maybe.
    Writing at nine, ten, eleven…I’m trying to work my way back to that place.

  7. Just bought a bunch of cherries at Whole Foods, now I know what I’m going to do with them! Also, I love that you teach creative writing to kids that age. They are wonderfully creative. I wish I could turn off my internal editor and channel my creative self at age 9 or 10…

  8. I see so many good things about this recipe: no metric conversions, all-purpose flour, the word “about” itself, scattered around as a clear indication that precision isn’t a requirement.

    The dewberries have set and are ripening along the railroad tracks. I’ll do this today with cherries, for practice, but I hardly can wait to add my own sun-warmed berries to it. Now, there’s something to imagine!

  9. Shoreacres! What a good point, about the low stress nature of this recipe. And dewberries! I want to know more about those.

    Danielle — This is one of my favorite times of year, when the stone fruit starts to appear — I’m going to make jam this year, something I haven’t done for a really long time. I’m so looking forward to that.

    Lilian — and with tea, it is sublime!

    Gentle Reader — they are lovely at that age, aren’t they? And that person is still inside us, although there’s so much NOISE it’s hard to hear them.

    U-Dad — I think this is a wonderful goal, to work back to that place, a worthy aspiration, and one that’s best conducted with cake in your mouth!

    OP– Spring is indeed here, isn’t it? (Although this morning it’s foggy and breezy, but underneath, well, it’s clearly not winter anymore!)

    Nova — We all want that, the putting aside of rules and logic, especially when they get in the way of fun. My favorite books as a child were both very realistic, but always, always had something odd or magical happening in them.

    Dear Emily, Come to California! Come to class!! Eat cake!!! Write crazy stories!!!! xo

    MS. HMH — the virtual cake is, indeed safer. But not quite as good.

    • John Baker, I want to go to the cherry shop too! I imagine it’s a lovely place. (There is a cafe near Paddington Station called the Cherry Top Cafe, or something like that — I wrote it down because it sounded so inviting.)

      Litlove, Your passport has been stamped!

      Kate: While asparagus is a divine foodstuff, it was probably never intended to accompany sugar/flour/butter/eggs. But take out the sugar, and you have something yummy.

    • Dewberries are related to blackberries – they tend to spread and bramble rather than growing upright. They naturalize easily and often are found along railroad tracks and ditches. They’re a challenge to pick – very thorny canes and very soft berries that need a gentle touch.

      Some people say they’re called dewberries because the dew falls on their spreading beauty, but the Texans who taught me to pick them told me they’re called dewberries because you have to pick them very, very early – before the dew has dried and all the snakes in those berry patches decide it’s time to wake up and annoy berry-hunters!

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