Friday, March 5, 2010

Individual Cherry Gateau

I love homemade desserts, especially ones that look as good as this! In the height of cherry season, I wash and pit fresh cherries and then freeze them in a single layer on a cookie sheet. After they are frozen, I transfer them to a Ziploc bag and store them in the freezer. When I want to bake, it is just a matter of defrosting! Try this preservation technique next Summer - you'll be glad you did! For now, buy some cherries in the freezer section of your grocery store.

This recipe is adapted from the tried & true Blueberry Gateau recipe that was featured in Country Living magazine as a specialty at The Blueberry Hill Inn in Vermont.

Individual Cherry Gateau

1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt

1/2 cup unsalted butter
1 cup sugar
2 large eggs
approx. 2 cups fresh cherries, washed and drained (or defrosted)
*enough cherries to place 3-4 cherries per muffin cup

Preheat oven to 350 degrees F. Spray a Texas-size (giant) muffin pan with vegetable-oil cooking spray.

Mix flour, baking powder, and salt. Set aside.
In a mixing bowl, beat the butter and sugar until fluffy and light. Add the eggs, one at a time, and continue to beat until blended. Reduce mixer speed to low and gradually add the flour mixture.

Put 1/3 cup of batter into each muffin cup. Nestle 3 or 4 halved cherries into the batter in each muffin cup. Bake for 30 minutes.


LillyB said...

Thank you for the recipe. This looks yummy!!

Anne Reeves said...

You are welcome! The chewy edge is the best part!