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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 10 |
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Carole Walter Ingredients:
1/2 cup unsifted unbleached all-purpose flour |
1/8 teaspoon baking powder |
2 tablespoons light brown sugar |
1/2 cup pecans |
3 tablespoons melted unsalted butter |
1 lb bing cherry |
1 cup sifted unbleached all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup unsalted butter |
2/3 cup sugar |
3 eggs |
1/2 teaspoon vanilla extract |
Directions:
1. Generously butter a 9-inch springform pan; line with parchment paper, and butter the paper.
2. Crumb mixture—add flour, baking powder, sugar, and nuts to a food processor fitted with steel blade; pulse 6-8 times, or until the nuts are finely chopped.
3. Add in the butter, pulse 2-3 times or until mixture forms pea-size crumbs; do not overprocess.
4. Sprinkle 1/3 of crumbs evenly on the bottom of the pan; reserve remaining crumb mixture for topping.
5. Press crumbs down lightly in the pan to form a bottom crust; set aside.
6. Position oven rack in lower third of oven; preheat to 350°.
7. Cake—wash the cherries and dry well on paper towels; remove the pits with a cherry pitter; set aside.
8. Sift together the flour, baking powder, and salt in a triple sifter; set aside.
9. Cut the butter into 1-inch pieces and put in the large bowl of a stand mixer fitted with paddle attachment; soften on low speed.
10. Increase speed to medium-high and cream until smooth and light in color, about 1 1/2 to 2 minutes.
11. Add in sugar 1 tablespoon at a time, taking 3-4 minutes to blend it in well; scrape down sides of bowl occasionally.
12. Add eggs, 1 at a time at 1-minute intervals, scraping the sides of bowl as necessary; blend in vanilla.
13. Decrease mixer speed to low; add the flour mixture in 3 additions, beating just until incorporated after each addition.
14. Mix for about 15 seconds longer.
15. Carefully spread batter over the crumb layer in the pan and arrange the cherries in rings on top; use about 20 cherries on the outer circle, working inward to 15, 10, and then 3 in the center.
16. Sprinkle the reserved crumbs on top of the cherries.
17. Center the pan on oven rack and bake for 60-65 minutes, or until the cake begins to come away from the sides of the pan and the top is golden brown.
18. Remove from the oven and set on rack to cool.
19. Cover the pan with a piece of foil, pressing it snugly against the sides to hold in the topping.
20. Invert the cake onto the rack; lift off the pan and carefully peel off the parchment paper.
21. Turn cake right side up onto a serving platter.
22. To serve—slice into wedges and serve with a scoop of vanilla ice cream or whipped cream.
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