March 22, 2009
Blueberry & Sour Cherry Crumb Cake (TWD)
One of my favorite things in our house is the full-size freezer we have in the basement. I love freezing, especially flash-freezing local fruit and vegetables from the farmer's market so that I can pull them out in the depths of winter and get a taste of last summer or last fall. Of course, it helps if I remember that I have stuff in there. And it helps even more if I both remember it and then cook with it.
When I saw that this week's selection for Tuesdays with Dorie was the Blueberry Crumb Cake, light bulb!, I remembered that I still had both blueberries and sour cherries in the freezer from last summer. Yup, that's 8 months ago, but trust me, freezing fruit that long is fine. It hasn't killed us yet. And I was so glad to not be stuck buying tasteless, overpriced berries at the Stop & Shop. Happily, I pulled out New York State blueberries and sour cherries from Summer 2008.
I've made this cake twice before. My friend Hestia had it at a brunch the first time I made it and when her 40th birthday rolled around last year, she asked me to make it as her birthday cake. Crumb cake for a birthday? Well, okay...who can deny a birthday girl? (Not me). We all gorged that night on this cake, along with a lemon almond layer cake (because I had to make a proper birthday cake too).
This time, I used half white whole wheat flour, just to make it a little different. It adds a nice earthiness that goes well with the berries and cherries. I also used almonds instead of walnuts in the topping, and added a touch of almond extract to the cake.
I loved the sour cherries in it, especially in contrast to the sweet blueberries. So once again, my freezer came through for me in the dead of winter, bringing last summer's sweetness to life again on a chilly winter's day.
You can find the recipe for this delicious crumb cake on Sihan's blog.
As for me, I'm going back down to the freezer to see what else might be hiding in there!