Sometimes decisions are hard. Especially in this day and age.
Do I want to watch Hulu or Netflix? Aka Buffy or Ozark???
Should I make salmon or steak for dinner? Because my freezer chipmunk stash has both!
What should I order from Amazon today? Because you all know that’s pretty much a daily thing anymore.
Should I make coffee or go sit in the Starbucks drive thru for approximately fifteen minutes?
Why am I crying? Yeah, sometimes I can’t even explain the decision my emotions have made without consulting me.
What is on beside the news? Anything beside the news. Really anything at all.
When will life be normal again? Unfortunately that decision is completely out of my control. Which is, you know, obviously, not super ideal.
This cherry blondie cake is a dessert that is not able to make decisions. It’s kind of like a blondie with that rich, buttery texture, but it also has some fluff to it, some pound cake vibes. And you can probably guess that any treat that mashes up cake and blondies and involves fresh cherries is hard to resist.
It’s a celebration of summer fruit, a vanilla bean flecked celebration for birthdays or graduations or making it through another day/week/month, a totally good reason to turn on the oven even though it’s hot out.
At least the decision to make these blondies is an easy one. Plus, they are customizable. Feel free to swap the cherries for any berry or chopped stone fruit. Add a hint of cinnamon, ginger, even cardamom. Have fun, experiment. After all its just cake. Or blondies.Print
2 sticks unsalted butter, room temperature
¾ cup granulated sugar
1 large egg
Zest of one orange
½ cup freshly squeezed orange juice
2 teaspoons vanilla bean paste
2 ¼ cups all-purpose flour
½ teaspoon sea salt
¾ teaspoon baking powder
2 cups fresh cherries, pitted and halved
Preheat oven to 350 degrees F. Butter an 8 or 9 inch square pan.
In a large bowl, cream the butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer will totally work. Beat in the egg and vanilla. Stir in the flour, salt, and baking powder until it is halfway mixed. Add the orange juice and stir until a batter forms.
Stir in the cherries and pour into the prepared pan. Bake about 30 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve warm or cool completely in the pan. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
Recipe adapted from The View from Great Island
- Prep Time: 15 minutes
- Cook Time: 30 minutes