It’s cherry season again. Daughter Number One came home for a few days visit. She was so excited when I told her that my parents’ cherry tree was loaded that we went right down and started picking cherries. We got a nice first little picking. We took the cherries from my parents’ house back to mine and got to pitting.
In all of our excitement we hadn’t even thought about what we were going to make. I I perused the web and found a recipe that sounded simple and delicious! It was a huge hit with everyone! We will definitely be making these again!
If you have a few fresh cherries, this is such a great way to use them! These orts are going to make it back onto our table very soon! I think Daughter Number One will make some at her house very soon, too. She took some fresh cherries home when she left!
Brown Sugar Cakes with Cherries
- ½ cup shortening
- 2/3 cup light brown sugar (packed)
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 3 Tablespoons dry milk reconstituted in 2 Tablespoons water
- ½ teaspoon vanilla extract
- 60 cherries
- 2 Tablespoons Turbinado sugar
Preheat oven to 350 degrees. Grease a 12 cup muffin tin.
In a small bowl sift together the flour, baking soda, and salt. With a mixer cream the shortening and brown sugar until smooth.
Add eggs one at a time and beat until combined. Scrape sides of bowl.
Beat in milk and vanilla, then flour mixture.
Spoon batter into prepared muffin tins, filling cups about 1/3 full. Place 5 cherries on top of each cake and sprinkle with Turbinado sugar.
Bake until cakes are golden brown and a toothpick placed in the center comes out clean, 20-25 minutes.
Let cool 5 minutes in tin. Use a rubber spatula to run around the edge of each cake to loosen.
Release cakes onto a wire rack, cherry side up.
Cool slightly and serve with fresh whipped cream or vanilla ice cream.