Tart cherries make this streusel-topped yogurt cake extra delightful.
It is not easy to find sour cherries — unless you have a friend with a backyard tree who takes pity on you. In fact, just the other day on Facebook, I saw someone blasting out a plea for a source that sells them, where you don’t have to buy a ton at a time.
The Willamette Valley fruit company sells canned and jarred locally grown fruits. As luck would have it, I was recently sent samples of its jarred Red Tart Cherries. They feature hand-picked, pitted, non-GMO Montmorency cherries, a tart cherry variety that some studies have found may help lower blood pressure and muscle soreness, and improve sleep.
What’s especially great about these cherries is that they are packed whole in their own unsweetened cherry juice. That’s right, there’s no added sugar. What’s more, you can use that juice. Drink it straight from the jar or add it to cocktails, a glass of sparkling wine or smoothies. Or freeze it for a granita or popsicle.
Tart cherries packed in their own juice — with no added sugar — from Oregon.
The cherries and their juice have a measured sharpness, nothing too wincing and definitely less sour than cranberries. The flavor makes for a nice sweet-tart balance. Plump and juicy with a softer texture than frozen ones, these cherries make a great topping for yogurt, oatmeal or ice cream. They would also be fantastic spooned over roast pork or duck.
You’ll fall hard for this chocolate fig cake. I sure did.
Imagine a deliriously, deep, rich chocolate-y cake that’s like the love child of a brownie and a molten lava cake.
It’s the stuff of dreams, isn’t it?
It surely is my fantasy come true, especially with its scattering of plump fresh figs on top. So much so that I can’t stop myself from digging a fork into it again and again in utter bliss.
That’s what “Soft Chocolate and Fig Cake” will do to you.
This incredible — and incredibly easy — cake is from the new cookbook, “Sweeter Off The Vine” (Ten Speed Press), of which I received a review copy.
It’s from the super talented Yossy Arefi, a Brooklyn-based food photographer, food stylist and baker, who created the charmingly named blog, Apt. 2B Baking Co., where she chronicles her baking endeavors.
This is one of those must-have cookbooks. And I don’t say that lightly, not when my shelves are already groaning under the strain of too many cookbooks. But if you’re like me and love to bake, you will find yourself bookmarking practically every page because these are down-home treats with a personality all their own that are in no way an ordeal to make.