Cherries on Top
Flour Arrangements
Flour Arrangements
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  • 10 to 12
  • 1 cup (2 sticks) unsalted butter
  • 1 3/4 cups granulated sugar, plus 2 tablespoons, divided
  • 2 lemons, zested and juiced, divided
  • 4 cups sweet cherries, pitted
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, separated
  • 1 tablespoon pure vanilla extract
  • 3/4 cup sour cream
  • 1/4 cup butter in a small pan over medium heat. Stir in 3/4 cup sugar and 2 tablespoons lemon juice with a silicone spatula. Increase heat to medium-high and bring the mixture to a boil. Resist the temptation to stir once it starts to boil; swirl the pan gently if it seems to be cooking unevenly. As it boils, the mixture will become foamy and change color from beige to amber brown. Remove it from the heat once it turns amber. Immediately pour the caramel into the prepared pan. Set aside to cool for about 8 to 10 minutes Place the cherries in a single layer on top of the caramel with the pitted sides facing up.
  • 3/4 cup butter, 1 cup plus 2 tablespoons sugar, and lemon zest. Beat on medium-high with the paddle attachment until light and fluffy, about 3 to 5 minutes Add the egg yolks one at a time, scraping down the sides of the bowl occasionally, and then mix in the remaining lemon juice and the vanilla.



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