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- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Cherry Vanilla Cake with Kirschwasser

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This delicious summer cake is a hybrid cross between a classic French clafouti and a coffeecake.  It has a very moist, dense crumb due to the high butter and eggs and low flour ratio.  It is a perfect afternoon dessert to serve with tea as well as a brunch or dinner dessert, especially as it can be made a day ahead of time.  I always make at least one of these cakes during cherry season though I eat so many cherries that I often use up the ones earmarked for the cake and need to buy more.  However, there are sometimes cherries that get soft before I have polished them off and they end up in the cake, enjoyed in a new incarnation, so to speak.

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Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
Patricia Rain
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