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    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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    For general inquires, contact: EmilyBMalone@gmail.com.

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    A Look Back.



Sweet Cherry Chocolate Chip Cake.

With each move we have made (and we have made many!), I always discover new and unexpected perks of living in different parts of the country.  In Charlotte, I worked on a farm, where I was able to eat some of the most delicious organic produce straight out of the ground.  Tomatoes have truly never tasted better.

In Virginia, there were beautiful cherry blossoms and unparalleled views of some of the most impressive landmarks in the country. 

And now here in Seattle, there are gorgeous snow-capped mountains, evergreens and blooming flowers everywhere you look, and last but not least – there are cherries.  Ohhh the cherries!

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I had no idea a cherry could taste so good until I got to the Pacific Northwest.  And there are so many TYPES of cherries!  My personal favorites are the Rainier cherries (above), but there is definitely an option for everyone. 

This latest creation came from an afternoon where my sister was absolutely insistent that we needed some sort of baked good in the house.  It didn’t take much convincing for me to agree.  While most cherry baked goods utilize dried cherries, I decided to take advantage of the gorgeous fresh cherries we had in abundance in our refrigerator.

Sweet Cherry Chocolate Chip Cake

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(Print this recipe!)

Ingredients: (makes 9-12 squares)

  • 3/4 cup unbleached all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 tbsp ground flax (+ 6 tbsp water)
  • 1/2 cup unsweetened applesauce
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 1 cup fresh cherries, pitted and halved
  • 1/2 cup chocolate chips

Instructions:  This recipe is super simple and comes together quickly.  Start by combining the flax and water in a small bowl, and setting aside to thicken for a few minutes into a “flax egg.”

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Next add the brown sugar, vanilla, apple sauce, and flax egg to a mixer and beat to combine. 

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In a separate bowl, combine flours, baking powder, and salt, and then slowly add to the mixture until you have a sticky cake batter.

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Cherry time!

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I used a mixture of Rainier and Cabernet sweet cherries, but you can use whatever type works best for you. 

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Carefully pit and slice the cherries.

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Warning:  fingers may turn purple.

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Add cherries and chocolate chips to your mixing bowl, and stir until combined.

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Spread evenly in a greased 8 inch square baking pan.

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Bake for 30 minutes at 325 degrees, or until golden brown on top.  Cool for at least 10 minutes, and then slice into servings.

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If I thought there was nothing more delicious than fresh Pacific cherries, I was wrong.  Fresh Pacific cherries baked into cake with chocolate chips is really what it’s all about.

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Baked at a low temperature, the chocolate chips get just the right amount of melty while still holding their shape.  Gooey and perfect.

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I ate one piece right away, and another piece after dinner with vanilla almond milk ice cream.  I would highly recommend it.

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While I have never been a fan of cherry-flavored things (cough medicine!), using the real fruit itself is an entirely different story.  Here’s hoping cherry season lasts longer than this cake did.

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Enjoy!

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87 Comments so far
Leave a comment

Amber K     at 12:35 pm

Real cherries will always be better than cherry-flavored anything. And they are definitely the best up here in the NW!

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Hillary [Nutrition Nut on the Run]     at 1:35 pm

goodness — yumm!! my first thought was that this would be delicious afternoon school snack ;) … and i’m not the mom-to-be, hehe.

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Sarah@The Flying ONION     at 2:32 pm

Oh gosh, this is just up my alley. And I just bought a ton of cherries. Perfect! :D

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Katelyn @ Chef Katelyn     at 3:44 pm

Heck yes. I am cherry-obsessed. Chobsessed? GIMME DAT CHOCOLATE.

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Ashley     at 5:16 pm

The texture looks so doughy + gooey. And it’s super pretty too! Love the simple ingredient list!

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Katherine     at 6:09 pm

Gah those cherries look amazing!

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Kayla     at 6:32 pm

Just pulled mine out of the oven. I had to make it it as soon as I saw this recipe. My husband went a little crazy at the cherry truck yesterday… perfect way to use them! Thanks.

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Emily @ Life on Food     at 6:33 pm

I love those cherries. I had forgotten the name but they were my grandmother’s favorite. We always had them as a special treat when we visited.

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Erin @ Naturally Addicted     at 12:49 pm

OMG nom nom nom… that looks so delectable! I wish I had a slice infront of me right now ;)

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Emily     at 10:27 am

As a Seattle transplant it is amazing to me that cherries grow on a tree right outside my window!! And they are totally edible!! hmmmm

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Veronique     at 1:09 pm

I have been reading your blog for just over a year now after coming across it accidentally. Best accident ever! We live in Canada on Vancouver Island & when you announced were moving to Seattle I became so excited for the adventures I knew would come. Being just a short ferry ride away we love venturing to Seattle, so many amazing vegetarian choices, incredible markets and the city is beautiful. Cherries was one of our favorite things about living on the west coast. I can’t wait to try this recipe! Here in Victoria we are lucky to have great vegetarian restaurants, farmers markets all over the city every weekend and share the beautiful scenery you see there in Seattle! Come visit! You will not be disappointed!  Enjoy your new adventure! 

PS…. Paseo (two locations in Seattle) make a mean tofu sandwich you must try! Watch out for the line up – meat eaters flock there too for amazing pork sandwiches. Enjoy! Can’t wait to hear about your next tasty creation, Canada loves your blog – keep doing the amazing things you do! 

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Luv What You Do     at 4:55 pm

Those look AMAZING! They will be perfect for the cherries that I picked up in Door County this weekend. And I ‘stole’ a cherry pitter from my mom last weekend!

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Kathy     at 10:24 am

This cake is so good! I made it last night and it was a huge hit. Thanks for the creative recipe.

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Breanne     at 5:16 pm

Made this last night and it was soo yum! I just was wondering mine came out a little mushy maybe a little water from the cherries..is that normal? either way it was delish!

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Morgan @ Endorphaholic     at 11:49 pm

I just pulled this out of the oven, it is amazing!! I can’t wait to try it subbing cherries and chocolate for cinnamon and raisins. Do you think I could sub 1/4 cup of the white flour for oat flour?

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Brittany     at 1:31 pm

I made a slightly modified version of this and loved it so much I blogged about it. Thanks for the recipe! Scrumptious! http://www.brittanyspantry.blogspot.com

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Jessi @ Quirky Cookery     at 11:24 pm

“I had no idea a cherry could taste so good until I got to the Pacific Northwest. And there are so many TYPES of cherries! My personal favorites are the Rainier cherries (above), but there is definitely an option for everyone. ”

Oh god, yes, I just discovered this yesterday. I don’t like cherries. Well I didn’t think I did anyway. But I’m in Vancouver now, after living in the midwest most of my life, and oh my! They’re delicious. I’d never seen anything but dark red ones, too, so you can imagine my surprise when I saw yellow and light red mixed ones. Crazy, but delicious.

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Nicole @sugarcoatedsisters     at 10:02 pm

Wow this looks absolutely amazing. I’ve been vegan for about three weeks and I’m loving all of your recipes! Thanks for the ideas!

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Alycia     at 7:57 pm

I just made this yesterday – delicious!! The only change I made was using GF baking mix in place of the flours, but it turned out perfectly!!

Defintely a keeper (:

[Reply]

Emily Malone Reply:

Yum – glad it was a hit! :)

[Reply]

Jessica     at 11:09 pm

I just made this…took one bite….& I may just set up shop in front of my oven, scarfing straight out of the pan before my husband even gets a chance to make his way into the kitchen…

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Sara     at 9:58 am

I couldn’t wait to make this recipe. When I finally did, the batter was much runnier and it took longer to bake. Is the flour measurement right?

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Jen     at 2:43 pm

I just made these (with dried cherries since I didn’t have fresh) and YUM! I also used Earth Balance instead of the applesauce since I was craving something really rich. I was wondering if these could be made into a cherry chocolate chip cookie? Would you have to tweak the recipe at all?

[Reply]

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