Mistakes happen, and in the case of my book (s), there was a typo for the Farmer’s Market Cherry Cake recipe. Honestly, I don’t know how it got by me AND my editor, but it did and wasn’t corrected for my Vegan Baking Classics Book. So, being a stickler for accuracy I want to re post the recipe with the correct instructions. I truly apologize for the error and hope it didn’t cause too much confusion!
The recipe’s directions in the third paragraph say to remove the cake from the oven after 10 minutes. Then it says bake for an additional 25 minutes. Say what? Here’s how it should read:
Bake cake for 30-35 minutes until light golden brown, and an inserted cake tester comes out clean.
I love this cake only in the summer, when the cherries are perfectly ripe. It’s a breeze to pull together,and your kids can help pit the cherries. And please, do yourself a favor and invest in a cherry pitter if you don’t already have one. I love my OXO one, available at Bed Bath and Beyond, Target, etc.
Thanks for understanding, hope this helps and happy baking!!
DAIRY, EGG AND NUT FREE FARMER’S MARKET CHERRY CAKE
1 1/2 c. unbleached all purpose flour
1 1/2 tsp. baking powder
1/8 tsp. salt
1/2 c. silken tofu
3/4 c. granulated sugar
1/2 c. dairy free margarine, melted and cooled to room temperature
1/3 c. soy or rice milk
1 tsp. vanilla extract
1 T. lemon juice
2 tsp. grated lemon zest
1 pint fresh cherries, rinsed and pitted
In a medium bowl, combine the flour, baking powder and salt with a wire whisk and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the tofu and sugar on medium-high speed until light and fluffy, about two minutes. Add the dairy free margarine, soy milk, vanilla, lemon juice and lemon zest, and mix well. Add the flour mixture, stirring with a spatula until just combined. Lightly fold in the cherries.
Preheat oven to 400 degrees, and spray a 9-inch springform pan with dairy-free baking spray. Transfer the batter to the prepared pan, and bake for 30-35 minutes or until light golden brown and an inserted cake tester comes out clean. Cool completely on wire rack and sprinkle with confectioners’ sugar if desired or a dollop of your favorite soy ice cream.
I think you read my mind! I was just looking at this recipe as an option for the adult dessert this weekend (I’m making a platter of assorted cookies for the kids but wanted something a little fancier for the adults – and last time the dads ate all the kids cookies!). Thanks for posting the correction – I think I will give this a try!
I wanted to start this off by saying we LOVE this cake. Sour cherry season is over down here, but I made it so many times to rave reviews. No one I served it to had ever had cherry cake before. It is delicious.
I laughed out loud when I saw this update. That part of the recipe confused me immensely! Trying so hard to figure our what it must have meant, I finally decided that it meant to remove the springform “shaper” holding the cake in after 10 minutes, and actually felt stupid because I didn’t know you used the springform pan to bake things that needed to be “uncovered” while still baking. Of course after 10 minutes, it fell apart. I kept trying different lengths of time for when I could remove the springform part of the pan, and eventually got it. I figured we had to remove it to help it brown evenly or something. Anyway, I feel silly thinking back to my thought process trying to figure this out.
Anyway, typo in the book or not, this is such a unique & delicious cake. Thanks, Kelly!
I have made this cake for several birthdays and a baby shower this summer- everyone loves it! The cherries and the lemon flavor have such a fresh taste, and the cake is moist with just the right amount of sweetness.
Wow, this looks delicious. I would like to substitute the unbleached flour with maybe almond flour or coconut flour. I’ll be adding some other ingredients to subtitute the gluten.
so happy fiona!!! thanks!
I am allergic to all dairy and eggs, and also soy, is there a possible substitute for the tofutti?
You could use coconut yogurt. Good luck!
Thanks, I’ll give that a try, I’ve never seen it but I might be able to find it and special order it. Awesome, glad I have another option