summer for breakfast.

on our way back from visiting friends and family in london and toronto, i was flipping through an issue of bon appetit (which had crumpled on the floor after ten hours of driving). i asked my husband, “how do you feel about wild blueberry corn muffins for breakfast this week?”

that is not what i ended up making.

what i ended up making, instead.

in the true spirit of going on vacation, i left something in the fridge that i shouldn’t have. cherries, left from a friend who brought them to the party.

they were actually still good. but, i didn’t want to go buy fresh blueberries, when we had cherries sitting pretty in the fridge. so, i made my fourth stone-fruit pastry in two weeks. so what? (sorry, right. some of you might not like cherries. my bad.)

i’m a sucker for breakfast pastries. but, i used pastry flour and whole-wheat, to make it healthier and more cake like. i also soaked the cherries in a bit of balsamic vinegar.

pow, they said, in response.

cherry cornmeal coffee cake
adapted from bon appetit, may 2010

2/3 cups cake flour
2/3 whole-wheat flour
2/3 cup yellow cornmeal
2 teaspoons baking powder
2 teaspoons baking soda
6 tablespoons olive oil
2 large eggs
1 tablespoon almond extract
1 teaspoon golden syrup, honey or maple syrup
1 1/4 sticks unsalted butter, room temperature
3/4 cup brown sugar
1 1/2 teaspoons salt
1 cup ricotta cheese
1/3 cup plain yogurt
2 cups pitted cherries
1 tablespoon balsamic vinegar
2 tablespoons white sugar or raw sugar

pit cherries and break into medium pieces with hands, fork or other utensil of choice.
sprinkle tablespoon balsamic vinegar over and let sit.

cherries, juice.

preheat oven to 325°F.
grease 9-inch springform pan with product of choice (i used butter).
whisk flour and next 3 ingredients in medium bowl.
whisk oil, eggs, almond extract and honey/syrup in another medium bowl.
beat butter, brown sugar, and in large bowl until creamy.
with mixer running on medium speed, gradually add egg mixture; beat to blend.
beat in flour mixture just to blend.
add ricotta and yogurt; beat on low speed just to blend.
pour half of batter into prepared pan.
scatter 1 1/2 cups cherries over.
spoon remaining batter over in dollops, then spread to cover cherries.
scatter remaining blueberries over.
sprinkle tablespoon sugar over.

bake cake until top is golden brown and tester inserted into center comes out clean, about 1 hour 15 minutes. cool completely in pan on rack.


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