Inspiration From My Cherry Tree

By: Naomi Ross

When I purchased my home, I had no idea that the front yard had a cherry tree. It was a cold February when we moved in, and this particular species of tree did not bear fruit until June. When little red drops started to appear on the tree, we were excited to be privy to an annual growth cycle that miraculously repeats each year.

Being a partner with that growth is a much-needed reminder of the myriad creations with which Hashem has filled this world. When our tree produces blossoms during the month of Nissan, we get additional reminders as neighbors come to our yard to make berachos on our tree. By the end of the month, the blossoms are all but gone and then we wait and watch for the start of the cherries. First, tiny green, barely-noticeable dots appear. By June, they are almost ready to start changing colors. Ours are not the dark, sweet cherries you find at your local supermarket but the bright red tart cherries that are called “sour” cherries.

Since they are tart and sour, no one eats them raw, which is why you will never find them in your supermarket. Also called “pie” cherries, these sour cherries are perfect for (you guess it) pies and tarts!

As such, almost all the sour cherries are sold for commercial purposes, to make jams, preserves, pie fillings, and juice. When cooked, their tart yet subtly sweet flavor sings out, offering a more complex flavor than their sweet, dark cousins can boast.

One year, I decided to make my cherry crumb cake recipe with the fresh sour cherries from my yard instead of the cherry pie filling I’d been using. It was a huge improvement, super fresh tasting with no corn syrupy aftertaste. I also tried the recipe with jarred sour cherries during the rest of the year. They weren’t as plump and flavorful as the fresh ones, but we still preferred it to the pie filling. Also, jarred cherries come pitted (just saying). The results of this “remake” were much more satisfying and I hope you’ll try it too.

{Sour Cherry Crumb Cake

Ingredients:

3 cup fresh sour cherries, pitted, or jarred sour cherries, drained

1/3 cup sugar if using fresh cherries or 1/4 cup sugar for jarred cherries

1 1/2 cups sugar

3/4 cup canola oil

4 eggs

1/3 cup orange juice

3 cups flour

1 tablespoon baking powder

pinch of salt

2 teaspoons vanilla

Topping

1/4 cup brown sugar

1/3 cup flour

4 tablespoons margarine or butter

1/2 teaspoon cinnamon

For the Topping:

Mix together brown sugar, flour, and cinnamon in a small bowl. Using 2 knives or your fingertips, cut margarine into flour mixture until coarse crumbs form. Set aside.

For the Cake:

Preheat oven to 350 degrees F. Grease a 9×13” cake pan.

In a medium bowl, toss cherries with 1/4 cup sugar (or 1/3 cup if using fresh). Set aside. In a large mixing bowl, cream oil and 1 1/2 cups sugar together. Add eggs and beat until well blended. Add remaining ingredients to the mixture, alternating between wet and dry ingredients until everything is well mixed. Scrape down sides of the bowl and beat for another minute to blend.

Spread half of the batter evenly onto the bottom of the prepared cake pan. Drain reserved cherries and place them as an even layer over the batter in the pan. Spread remaining batter over the cherries evenly. Sprinkle reserved topping over the batter. Bake for about 60-70 minutes or until toothpick comes out clean. Let cool, cut into squares and enjoy!

{Cherry Equivalents

If you happen to be doing your own cooking or baking with cherries this season, below is a list of cherry equivalents to help you on your way:

1 lb. fresh unpitted cherries = about 80 cherries

1 lb. fresh unpitted cherries = 2 1/3 cups pitted

1 lb. fresh unpitted cherries = 1 1/2 cups cherry juice

16 oz. canned cherries = 1 1/2 cups

21 oz. canned cherry filling = 1 1/2 cups

10 oz. frozen cherries = 1 cup

2 oz. dried cherries = 1/2 cup 

Naomi Ross is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, The Giving Table, was released in December 2022. Follow her at @naomirosscooks on Instagram/FB/TikTok or visit NaomiRossCooks.com.