Originally this was to be made with Rhubarb in May, but then there was alot going on at home, and I was not too anxious to eat Rhubarb, so I skipped this, intending to come back to it when there was a fruit in season that I wanted to use. When I saw how plentiful the cherries were at last weekend’s farmer’s market (and this week being a rewind week) I knew that would be my choice!
As a side note, I did try some of the at home Cherry de-pitting tricks that i saw on YouTube, which all turned out to be more trouble than they were worth. Instead, I found myself going at it the old fashioned way with a paring knife and Cherry juice stained fingers! While I am not big on gadgets that replace knife skills, if anyone can comment on whether they have a cherry/olive de-pitter, and whether you think it makes de-pitting more efficient, I would love to hear your thoughts.
Aside from using cherries I didn’t do anything to change the recipe, though I think that I might have added less sugar to the cherries for maceration. They are already pretty sweet, and it would have been nice to have a little tartness. However, the smell of the cherries in the caramel and the batter itself had me excited for the finished product. Definitely one of those moments that has you thinking as you assemble the different parts “oh my goodness this is going to be so good!” I did need an extra 5 minutes on the bake since my tester didn’t come out clean at time, and i did finish with a sweep of peach preserves on top. All in all I definitely thought this was such a great recipe because you can really do anything with it – using any fruit that is in season (and adjusting the sugar accordingly) – and you really do come out with a very elegant and delicious cake!