Sour Cherry Party Cake

This is not a new recipe. Once I realized that this great cake could be the base for almost any fruit, the sky was the limit.

A fellow blogger just posted that the BC cherry crop is rolling in, but not yet here in Niagara. Instead I used frozen tart cherries from a local farm to make this treat that looks and tastes fab!

The recipe is directly from ‘More Food That Really Schmecks’ by Edna Staebler, 1979. This is an absolute favourite in the KB kitchen. 

Click here for the recipe page (which is technically for Party Plum Cake), which links back here if you wish to leave a Comment or ask a Question. 

Ricotta Cake with Amarena Fabbri

Do you like ricotta?

Do you have three cups worth that you need to use up? Do you want a light cake that can serve as a canvas for any / all kinds of accompaniments?

Then look no further. This lightly textured, light tasting cake with a hint of lemon is only about two hours away from your tummy. 

I garnished it with the extravagance of Amarena Fabbri Cherries, but there are endless options.

Click here for the recipe, and link back here if you wish to leave a Comment or ask a Question or add a LIKE!

Hungarian Sour Cherry Cake (Megyes Pite)

Hungarians use sour cherries (called meggye) in several dishes - including in a cold cherry soup - and there are several ways in which sour cherries appear in desserts. Here they adorn a low rise sheet cake which is perfect with coffee - and some people even love it for breakfast!

You'll notice that this recipe uses Kirsch aka Kirschwasser. Though made from morello cherries "kirschwassers have a refined taste with subtle flavors of cherry and a slight bitter-almond taste that derives from the stones." [Source] 

Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question or add a LIKE!

Fruit Cobbler

With fruit season upon us, I have been bombarded with newsletters and magazines filled with fruit baking ideas. Finally I have taken some time to sort out all the terms - so many - eek! There are crisps, cobblers, and crumbles; grunts, bettys, pandowdys and slumps. Discover the differences and make this fab cobbler!

Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question.