Cherry Crumb Cake & May's Apron Winner

I'm back from my trip to England a little tired, but every bit a wonderful time and the people were so lovely.  I flew home Saturday and that evening heard the horrible tragedy on the London Bridge.  My friend and I were there on Friday in London, doing the "tourist" thing and I can't imagine the kind of hatred that causes people to carry out terror to innocent human beings.  My heart goes out to all of the victims.

Windsor Castle 

I think I've gotten myself back together again--catching up on grocery shopping, laundry, and putting all my supplies back in their place in my studio.  When I saw these cherries in the grocery store, I couldn't help but think about the cherries in the Pacific Northwest.  I love baking with them, and of course, I see some jam being made when I get some free time.

I also thought about the phrase, "Life is a just a bowl of cherries," a song by Ray Henderson and lyrics by Lew Brown.  Judy Garland sang it in 1956 and although it's mostly a happy song, it's also become a little sarcastic one when you refer to the "pits!"  Notice, I've removed the pits in my bowl above:-)

Cherry Crumb Cake
Cake:
1/2 cup (1 stick) (113g) unsalted butter, at room temperature
1/2 cup (100g) granulated sugar
1/4 cup (55g) firmly packed light brown sugar
2 large eggs
1 tsp. Vanilla extract
1 tsp. Almond extract
1 1/2 cups (188g) King Arthur all-purpose flour (plain flour)
1 tsp. baking powder
1/4 tsp. salt
1/4 cup (60g) whole buttermilk
1 pound (454g) cherries, pitted

Ginger-Lime Crumb Topping:
3/4 cup (94g) King Arthur all-purpose flour
1/2 cup (100g) granulated sugar
1/3 cup (5 1/3 T) (76g) unsalted butter, melted
1/4 cup (28g) chopped pecans
2 tsp. lime zest
1 tsp. grated fresh ginger
1/2 tsp. salt
1/2 tsp. cinnamon

In a small bowl, stir together all ingredients until mixture is crumbly.  Use immediately or it can be refrigerated for up to 5 days.

Preheat oven to 350F-degrees (180C).  Spray an 8-inch springform pan with baking spray with flour.  Line with parchment paper and spray pan again.

In a stand mixer, using the paddle attachment, beat the butter and sugars together at medium speed until fluffy-3 to 4 minutes.  Scrape down the sides of the bowl with a rubber spatula.  While the mixer is running, add the eggs, one at a time, beating until fully incorporated.  Beat in the extracts.

Sift the dry ingredients and add half with the buttermilk, mixing just until combined.  Add remaining dry ingredients.  Spoon batter into prepared pan, smoothing the top.

Arrange the pitted cherries on top of the batter.

Sprinkle with the Lime-Ginger Crumb Topping.

Bake in the preheated oven until a wooden pick inserted in the center of the cake comes out cleanly...about 1 hour.

Allow to cool in the pan about 15 minutes, then run a knife around the edges and remove from the pan.

With the help of a wide spatula and the parchment paper underneath, I transferred the cake to a serving dish and dusted the top with confectioners' sugar.  While I was in the UK, I had a dessert one evening and it was served with a sweetened heavy cream (not whipped).  The addition was incredible, so if you'd like to serve a slice with cream, here is my recipe.

Sweetened Cream
1 cup Heavy Cream
1/2 tsp. Vanilla extract
2 T confectioners' sugar (icing sugar)

Whisk the ingredients together and serve in a small pitcher.  This cake was definitely a big hit at our home. Enjoy!

Before I announce the winner of May's apron, here are some photos taken in the UK.  The studio I filmed at for the craft show, Hochanda, was in Oundle.  So quaint and the people so hospitable; I felt at home.  So much so, that one of the vendors at their farmer's market invited me in to talk "bread!"

Els van de Burgt (owner of Elizabeth Craft Designs) and I at the studio getting ready for our show!

Now, this month's apron winner is Kelly Booth!  Kelly, please email me your address and I will get this lovely apron off to you.

I'm working on June's apron and apologize for the tardiness.  <3 .="" p="">