A Stove-top Cherry Cake

Thursday, December 17, 2015

This week just flew by and it is already Thursday and in a few more days it will be the year end! In no less time the so called 'resolution' articles will start showing up everywhere. Have you thought about it? I am not a resolution maker, probably a big time breaker. However, this time  I would like to call it goals rather than resolution as it gives me more control and sense of being accountable. Even though we have no idea where life will take us, I still do a certain planning and have a idea about what I want to do and by when. Rest, I leave it to the Almighty.

This cherry cake was just a reason to finish off the stock. After having them in overnight oats and fruit salads, I forgot them as it was pushed way behind in the fridge making space for new things. I am so glad I got to them and it was still fresh! Just like that, I started to pit them thinking what to make out of it.. both my minds told me cake! (I have two minds syndrome! :-) ) Healthy eating is good, indulging in home made rich moist cake is better. Agree? This cake is rich in melted butter and grounded almond so the so called eggless and butterless and flourless cakes can wait for another day!

After watching food porn, I tell him, 'I need an oven. period.' and in just a couple of days I change my mind. (see, two minds!)  Contemplating if I need to get or not because if I do, then I am doomed. I would make all sorts of bakes and roasts, and what not and end up eating too much which in turn can be detrimental, right? Anyways, I will think about it..

Do you know how to pit cherries? I followed the same method of pitting stone fruits to pit cherries, but this video will give you the perfect way to pit cherries faster. The first method shown was the way I did, as it was just a handful of cherries.

Stove-top baking can be tricky but once you know your burner's mind then it is easier to have a control. I had burnt muffins when I thought I can increase the flame and make it faster. So be aware of the flame strength, keep the cooker on top of a flat pan which will help distribute the stove burners heat evenly. Keep a watch on the nozzle of  regulator holder, if you see droplets of water popping out, then it is time for you to check.

Adapted from Joy of Baking. You will need...

A Stove-top Cherry Cake 

Yields : Servings for two (ok, room for one more) thats all.


1/4 cup butter
12 to 14 cherries
1/2 cup all purpose flour
1/4 cup grounded almond
3/4 teaspoon baking powder
1/8 teaspoon salt
1 egg
6 tablespoon sugar
1/4 teaspoon vanilla essence
2 tbsp + 2 tsp milk

  1. Prepare the baking pan (grease it, or use parchment paper or baking sheets)
  2. Melt the butter and keep aside to bring it to room temperature 
  3. Wash and pit all the cherries and cut them into halves
  4. Place 12 to 14 pieces of halved cherries on a sheet of paper towel, cut side down (this is to be placed on the top of the cake after partial baking)
  5. Cut the rest of the cherries into quarters (as these will be folded into the cake batter)
  6. Beat the egg and sugar with an electric whisk for about 3 to 5 minutes on medium to high speed or until it gets creamy in texture 
  7. Add vanilla essence
  8. Fold in the melted butter, then the milk, then the flour mixture and finally the quartered cherries 
  9. Pour the batter into the prepared pan
Stove-Top Bakers:
  1. Keep a pressure cooker on a medium to low flame 
  2. Place the pan inside a pressure cooker and close it without the regulator or the weight 
  3. Open the cooker after 20 minutes and check if the top is little firm to hold the cherries. This is to ensure the cherries don't sink. If you find its not done at all, then bake for a few more mins and then place the halved cherries cut side down all over the top. 
  4. Close and let it bake for another 20 to 25 minutes 
  5. Test the cake's doneness by confirming if a toothpick inserted into the middle of the cake comes out clean. It is 
  6. Remove from the pressure cooker and place it on a mat to cool 
  7. Serve warm or room temperature 
Oven Bakers
Please check this site for details.

We had these melting in mouth, soft and crumbly pieces without any guilt. Enjoy the goodness of home made food with love.

Now, tell me how you like to have cherries? in cakes?, smoothies, or just fresh cut?

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