These are yummy. I used almost 3/4 cup cherries. as another reviewer suggested, I used almonds (did not have real cherries). Does anyone have an opinion, which is better- sour or sweet?? I rated it a 4 star- recipe did not state whether butter should be cold or soft, and it was not ready after baking 25 min. I baked it til golden brown with great results- a delicate, crispy layer on top-soft and chew in the middle. UPDATE: I tried it with fresh sweet cherries. The batter looked so wet-so I added 1/8-1/4 cup flour. A mistake! It came out too dense-like a heavy cake. Still a great recipe. Next time: It will be sour cherries- with no extra flour.
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These are yummy. I used almost 3/4 cup cherries. as another reviewer suggested, I used...