My sour cherry tree is heavy with cherries. Any ideas other than pie?

Cherry and coconut coffee cake

CHERRY AND COCONUT COFFEE CAKE

INGREDIENTS:

For the crumb topping:
5 Tb unsalted butter, room temp
1/4 cup sugar
1/4 cup packed brown sugar
1/3 cup all purpose flour
1/4 tsp. salt
1/2 cup almonds, chopped
1/2 tsp. ground ginger

For the cake:
2 cups, fresh pitted cherries (can use frozen, not thawed)
2 cups plus 2 tsp. all purpose flour
2 tsp. baking powder
1/2 tsp baking soda
1/4 tsp. salt
1/4 tsp ground cinnamon
2/3 cup sugar
grated zest of one lemon
6 Tb. butter, room temp
2 eggs
1 tsp. coconut extract
1/2 cup coconut milk
1/2 cup grated unsweetened coconut

DIRECTIONS:

For the crumb topping:

Put all the ingredients, minus the nuts in a food processor and pulse until it forms coarse crumbs. Put into a bowl, sit in the nuts, cover and refrigerate while you prepare the cake.

For the cake:

Preheat oven to 350 F.
Toss the cherries with 2 tsp. flour and set aside.
Combine the remaining flour, baking powder, baking soda, cinnamon, salt and grated coconut together.
With a mixer, cream the butter and sugar together with the lemon zest. Add the eggs, one at a time and add the coconut extract. Scrape the bottom of the bowl to make sure it is all combined. Reduce the speed of the mixer and add the the flour mixture and coconut milk alternately, starting and ending with the dry ingredients.
Gently stir in the cherries.
Pour the mixture in a 8x8 inch square baking dish lined with foil and coated with cooking spray. Spread the top with the crumb topping.
Bake 50-60 minutes, or until a knife inserted in the middle comes back clean.

Serves 8

Adapted from Dorie Greenspan
posted at:
http://www.tartelette.blogspot.com/

http://tartelette.blogspot.com/2007/06/cherry-and-coconut-coffee-cake.html

 
Sour cherry and cream cheese strudel

SOUR CHERRY AND CREAM CHEESE STRUDEL

Ingredients

* 250 g pkt cream cheese (8 7/8 oz), at room temperature
* 55g (1/4 cup) caster sugar (superfine sugar)
* 2 tsp finely grated lemon rind
* 1 tbs fresh lemon juice
* 670 g jar pitted morello cherries, drained (1 1/2 lbs)
* 8 sheets filo pastry
* 60 g butter, melted (2 1/8 oz)
* 35 g (1/3 cup) flaked almonds (1 1/4 oz)
* Icing sugar, to dust (confectioner's sugar)

Method

1. Preheat oven to 180°C. (356 F). Line a baking tray with non-stick baking paper. Use an electric beater to beat together the cream cheese, sugar, lemon rind and juice in a large bowl until smooth. Add the cherries and stir with a wooden spoon until just combined.
2. Place filo sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 sheet of filo with a little of the melted butter. Top with another filo sheet and brush with a little melted butter. Continue the layering process with the remaining filo sheets and melted butter. Spoon the cream cheese mixture along a long edge, leaving an 8 cm (3 1/8 inch) border on three sides. Fold in the ends and roll up to enclose the filling. Place on the prepared tray. Brush with any remaining melted butter and sprinkle with almonds.
3. Bake in preheated oven for 30 minutes or until strudel is golden brown and cooked through. Remove from oven and set aside for 30 minutes to cool to room temperature.
4. Dust the strudel with icing sugar and cut into slices to serve.

Serves 6

http://www.taste.com.au/recipes/9447/sour+cherry+cream+cheese+strudel

 
Cherry Cream Cheese Coffee Cake

CHERRY CREAM CHEESE COFFEE CAKE

Ingredients

Streusel:
1/4 cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons light brown sugar
2 tablespoons cold butter, cut into small pieces
3 tablespoons sliced almonds

Cream Cheese:
4 ounces light cream cheese (Neufchatel), softened
3 tablespoons granulated sugar

Cake:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter
2/3 cup granulated sugar
1 egg
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2/3 cup 2% reduced-fat milk
2 cups pitted cherries (about 10 ounces)

Instructions

1. Preheat oven to 350F. Coat a 9-inch square baking pan with cooking spray.
2. To prepare the streusel, combine flour, granulated sugar and brown sugar. Cut in butter with a pastry blender or two knives until crumbly. Stir in almonds.
3. To prepare the cream cheese, combine cream cheese and granulated sugar; stir until smooth.
4. To prepare the cake, beat butter, granulated sugar, egg, and vanilla and almond extracts until evenly blended. Turn to low speed, add flour, baking powder and salt alternately with milk; beat until blended. Pour into prepared pan. Top with small spoonfuls of cheese mixture. Top with cherries and sprinkle with streusel.
5. Bake 50 minutes or until cake begins to pull away from sides of pan. Cool on wire rack. Serve warm.

9 servings.

Recipe by Jean Kressy, "Relish the Season," July 2007

http://www.relishmag.com/recipes/view/32003/cherry-cream-cheese-coffee.html

 
As I read this my 'cherry' clafouti is in the oven

Would you like the clafouti recipe?, I need to type it out if you're interested.

 
REC: Cherry Crumbcake Squares...

Cherry Crumbcake Squares

Recipe By :Nick Malgieri

Cake Batter:
2 sticks unsalted butter -- softened
1 1/2 cups sugar
3 eggs
2 teaspoons vanilla extract
2 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
3 egg yolks
1/4 cup milk -- or buttermilk

4 cups pitted sour cherries
***CRUMB TOPPING***
2 cups unbleached all-purpose flour
1/3 cup sugar
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 sticks unsalted butter -- melted

Preheat the oven to 350 degrees. Butter a 10 by 15-inch jelly roll pan and line the bottom with a sheet of parchment or waxed paper.

In a large mixer bowl, beat the butter and sugar until soft and light. Add the eggs one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter in three additions, alternating with the yolks and milk, beginning and ending with the flour. Spread the batter evenly in the prepared pan. Scatter the cherries evenly over the batter, pressing them in gently.

For the crumbs, mix the flour, sugars, cinnamon and nutmeg in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the berries as evenly as possible. Bake the cake about 40 minutes until batter is firm and crumbs are well colored. Cool the cake in the pan on a rack. Cut the cooled cake into twenty four 3-inch squares. Remove the squares from the pan to a platter

 
REC: Cherry Ice Cream with Chocolate Chips / Copycat Cherry Garcia

This is from the try file but sounds great. Also this is the copycat of B&J's Cherry Garcia:

Ingredients
1/4 cup shaved semisweet chocolate
1/4 cup fresh bing cherry, halved and pitted (you may use canned cherries, but be sure to drain the syrup)
2 large eggs
3/4 cup sugar
2 cups heavy cream or whipping cream
1 cup milk

Directions

1Place the shaved chocolate flakes and the cherries in separate bowls; cover and refrigerate.

2Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.

3Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.

4Pour in the cream and milk and whisk to blend; add chilled chocolate and cherries and stir to combine.

5Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.

http://www.elise.com/recipes/archives/007262cherry_ice_cream_with_chocolate_chips.php

 
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