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.