Perfect for Valentine’s Day.
Foodies and friends. I’m back using HootSuite in my attempt to streamline my tweets, 4sq, FB, and WordPress posts. I hope my pix show up.
When I was a kid living in Maine…well, it started in Maine and spread to Florida and finally to the state of Washington. Point is, my mom would make this awesome treat called “Quick Cherry Dessert” courtesy of Great American Recipes. W00t.
Quick Cherry Dessert was very simple and easy to make, although, as a child I had no freakin’ idea. I had this wonderful fantasy sequence in my mind (I also had a fairly outrageous imagination back then. If my parents weren’t as understanding and patient, I’m quite sure they would have had me see a psychiatrist.) of my mom opening the window and allowing these monstrosities of made-up animals bring her the necessary ingredients at her kitchen window like some kind of Pan’s Labyrinth-like check-out counter minus the pixie-eating dining hall scene.
Okay. I’ll stop there. I think you get it.
Anyways, I’ve taken that recipe, the Quick Cherry Dessert, and turned it into my own with a few modifications.
Obviously, instead of cherries I substituted blackberries. Using strawberries isn’t so bad either. You can also sprinkle the top with powdered sugar instead of brown sugar and Honey Bunches of Oats instead of cornflakes works just as well. Pretty much, this recipe is so easy to make, you can afford to be as creative as you want. Have fun!
2 sticks of butter
2 tablespoons of Baker’s Vanilla Flavor or 1 teaspoon of almond extract
2 cups of all-purpose flour
2 teaspoons of baking soda
1 can of blackberries (pie filling) or fresh strawberries or canned cherries
Brown sugar (you know you taste so good!) or powdered sugar
2 cups of cornflakes or whatever 😀
1. In a large mixing bowl, cream together the butter and sugar. Add the eggs and beat until the mixture is fluffy and light.
2. Add the vanilla flavor and stir in the flour and baking powder. Mix until smooth.
3. Butter a 13-by-9-inch cake pan. Turn the mixture into the pan.
4. Spoon the pie filling into the cake, in 16 spots, spacing 4 spoonfuls evenly in each direction. Or pour the pie filling in an S-shaped form over the cake or letter that you see fit.
5. Bake at 350 degrees F for 45 to 50 minutes or until golden and cake tests done. Filling will sink into the cake while baking.
6. Cut into 16 pieces…or less.
7. You can place the bottom side up on the serving plate. Dust with brown sugar if used and spoon whipped cream if desired.
Yay, for you!
…here’s the cinnamon swirl pecan and oatmeal cookie cake that I baked twice in one week. It goes great with chai tea, hot chocolate, and coffee. Believe me. I’ve tried all three combinations.
These were a lot of fun to make. I added organic blue agave and white chocolate coffee syrup to the last cake. The recipe will be up soon. I hope. 🙂