I don’t know why I finally figured it out this year, but Summer Solstice is when the sour cherries are ready for picking!  My husband introduced me to the joy of sour cherries 10+ years ago, and now we go picking every year.  They are next to impossible to buy in a store, so you really do need to head out to a pick-your-own farm to get them.  But, they are fun to pick — unlike some other fruits that will remain nameless.

We usually go to Rock Hill Orchard in Mount Airy, MD, but there are many other farms that have sour cherries.    You do need to plan ahead for sour cherry season, because it lasts maybe two weeks.  We picked only about 15-20lbs this year, which for us is a small haul.  We really aren’t planning on making the huge amounts of jam we (okay, my husband) usually makes.   I’m sure we’ll freeze or can a few for pies in the winter.

So far, I’ve made Sour Cherry Crumbcake, which is in the oven right now and Sour Cherry Pound Cake – recipe detailed below.  I think I’ll make sour cherry clafouti for breakfast over the weekend, too.

My poundcake recipe is based on one from The Best Quick Breads: 150 Recipes for Muffins, Scones, Shortcakes, Gingerbreads, Cornbreads, Coffeecakes, and More, but I’ve lighted it up over the years a bit.

Ketzirah’s Not-so-deadly Poundcake:
For the sour cherry version, add 2 tbs of cornstarch or tapioca starch and a 1/2 cup fresh sour cherries — very well drained.

Ingredients

• 1 stick butter
• 1/2 cup canola
• 5 eggs
• 3 cups unbleached flour
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 1/4 cup Fat Free Plain Greek Yogurt
• 2 1/2 tsp Vanilla Extract (Almond w/Sour Cherries)

Butter and Flour bunt pan. Preheat oven to 325 for dark metal pan and 350 for light metal pan.

In mixer, cream butter, canola, and flour until light and fluffy (as it can be w/canola) — about 3 minutes.  Add the eggs, one at a time — beat well after each egg.

In a small bowl mix flour, salt, baking powder, and baking soda.  Add to wet ingredients in three batches, alternating with yogurt,  with mixer running at low speed.  Add vanilla or almond extract with last addition of yogurt.  Beat all together till light and fluffy.  Fold in cherries, if using.

Scrape batter into prepared pan and bake in center of oven for about 75 minutes.  Sometimes you need to put a piece of tin foil over the top at about 60 mintues to keep it from getting too crispy.  Let sit in pan for about 10 minutes before turning onto wire rack. (this is REALLY important — especially if you add the cherries)

I’ve made this recipe so many times and it’s always great.  It’s a great base poundcake on it’s own or for “tarting up” with freshly picked sour cherries.

Questions about Sour Cherry picking?  Ask away!  We’re here to help!