Slyvia’s Cherries in a Cloud Cake

FOOD & DRINK > RECIPES

Add Comment | Comments: 0 | Posted Apr. 15, 2010

In Philadelphia, the words “springtime” and “cherry” seem to go together like “kitchen” and “cook.” Cherry blossoms have bloomed along Fairmount Avenue, just in time for the Subaru Cherry Blossom Festival taking place through Saturday.

Sylvia Rossi, of 13th and Tasker streets, offers up a great way to herald in the pink blush of the vernal season with her Cherries in a Cloud Cake. It’s a sugary-sweet treat and quite pleasing to the eye.

Slyvia’s Cherries in a Cloud Cake

Ingredients:

1/2 pound of butter softened
1-1/2 cups of sugar
4 eggs, beaten
1/2 teaspoon of baking powder
1 tablespoon of lemon juice
2 cups of flour
1 20-ounce can of cherry pie filling

Directions:

Preheat oven to 325 degrees.

Mix the first six ingredients until well blended. Pour into a 9-by-12-inch baking pan coated with cooking spray. Section off the batter with a butter knife by cutting two rows lengthwise by three rows widthwise.

Scoop the pie filling evenly into each of the sections.

Bake for one hour. Let cool overnight.

’Que the feast

Erin O’Shea, “pit mistress” and executive chef at Percy Street Barbecue, 900 South St., has introduced “The Lockhart,” — a dinner option that allows guests to enjoy the entire menu in one meal. It costs $24 per person and is for a minimum of four.

The Lockhart, served family-style, features 14 dishes and an individual dessert chosen by each diner.

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