Technically the recipe calls for fresh blueberries--a lot of fresh blueberries--and there just aren't many of those around these parts right now. But I did have a full bag of sour cherries in the freezer so I decided to use them. Since the cherries were frozen, I decided to defrost the fruit and then, following the measurements and directions for the sour cherry pie, cooked it on the stove with the sugar and cornstarch until thick. Then I poured the filling into my 8x8 baking dish and made the cake topper.
The cake topper is a simple sour cream butter cake, which is my favorite kind of cake even when in a thin little layer on top of fruit. Especially when on top of fruit! The batter is plopped onto the fruit in a doughnut-shaped circle and then the whole thing goes into the oven to bake.
Rose gives a temperature of the baked cake, which I decided to ignore but I am warning you not to. My cake was nicely browned on top and looked perfectly done, but the middle was oozy underneath.I didn't really mind, but it's not the prettiest.
|a bit oozy|
We all loved it. I thought we could call it cakepie, because that's sort of what it is but the name didn't stick. Ah well.