Bing Cherry Kuchen
- Ready In:
- 2hrs 5mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
-
Crumb Mixture
- 1⁄2 cup unsifted unbleached all-purpose flour
- 1⁄8 teaspoon baking powder
- 2 tablespoons light brown sugar
- 1⁄2 cup pecans
- 3 tablespoons melted unsalted butter
-
Cake
- 1 lb bing cherry
- 1 cup sifted unbleached all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup unsalted butter
- 2⁄3 cup sugar
- 3 eggs
- 1⁄2 teaspoon vanilla extract
directions
- Generously butter a 9-inch springform pan; line with parchment paper, and butter the paper.
- Crumb mixture—add flour, baking powder, sugar, and nuts to a food processor fitted with steel blade; pulse 6-8 times, or until the nuts are finely chopped.
- Add in the butter, pulse 2-3 times or until mixture forms pea-size crumbs; do not overprocess.
- Sprinkle 1/3 of crumbs evenly on the bottom of the pan; reserve remaining crumb mixture for topping.
- Press crumbs down lightly in the pan to form a bottom crust; set aside.
- Position oven rack in lower third of oven; preheat to 350°.
- Cake—wash the cherries and dry well on paper towels; remove the pits with a cherry pitter; set aside.
- Sift together the flour, baking powder, and salt in a triple sifter; set aside.
- Cut the butter into 1-inch pieces and put in the large bowl of a stand mixer fitted with paddle attachment; soften on low speed.
- Increase speed to medium-high and cream until smooth and light in color, about 1 ½ to 2 minutes.
- Add in sugar 1 tablespoon at a time, taking 3-4 minutes to blend it in well; scrape down sides of bowl occasionally.
- Add eggs, 1 at a time at 1-minute intervals, scraping the sides of bowl as necessary; blend in vanilla.
- Decrease mixer speed to low; add the flour mixture in 3 additions, beating just until incorporated after each addition.
- Mix for about 15 seconds longer.
- Carefully spread batter over the crumb layer in the pan and arrange the cherries in rings on top; use about 20 cherries on the outer circle, working inward to 15, 10, and then 3 in the center.
- Sprinkle the reserved crumbs on top of the cherries.
- Center the pan on oven rack and bake for 60-65 minutes, or until the cake begins to come away from the sides of the pan and the top is golden brown.
- Remove from the oven and set on rack to cool.
- Cover the pan with a piece of foil, pressing it snugly against the sides to hold in the topping.
- Invert the cake onto the rack; lift off the pan and carefully peel off the parchment paper.
- Turn cake right side up onto a serving platter.
- To serve—slice into wedges and serve with a scoop of vanilla ice cream or whipped cream.
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