Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Sour-Cherry Savarins 2.8 (9) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Photo: Yunhee Kim Yield: 6 Plump sour cherries capture the essence of early summer in this classic French dessert. Simmered in a sweetened wine syrup, the vibrant stone fruits create a sweet-tart topping that permeates and moistens each airy cake. Ingredients For the Savarins 1 ⅛ teaspoons active dry yeast ¼ cup warm water (110 degrees to 115 degrees) 1 tablespoon sugar 1 ¼ cups all-purpose flour ½ teaspoon salt 2 large eggs, room temperature, lightly beaten 5 tablespoons unsalted butter, softened, plus more for molds For the Cherries and Glaze 2 ½ cups fresh sour cherries, pitted (or 2 cups thawed frozen sour cherries) ½ cup sugar ½ cup Muscat de Beaumes-de-Venise or Sauternes Pinch of salt Directions Make the savarins: Sprinkle yeast over warm water in a small bowl, and add 1/2 teaspoon sugar. Stir, and let stand until foamy, about 5 minutes. Mix together flour, salt, and remaining 2 1/2 teaspoons sugar in a mixer bowl. Make a well in the center, and add yeast mixture and eggs. Beat on medium speed until a sticky and elastic dough forms, 2 to 3 minutes. Scrape down sides of bowl. Cover with plastic wrap, and let stand in a warm place until doubled in bulk, about 1 hour. Preheat oven to 400 degrees. Butter six 3 1/2-inch savarin molds, and place them on a rimmed baking sheet. Add butter to dough, and beat on medium-high speed until incorporated, about 1 minute. Spoon dough into a pastry bag fitted with a 1-inch plain round tip. Pipe dough into molds, filling halfway. Let stand, uncovered, in a warm place until dough rises and almost fills the molds, 25 to 30 minutes. Bake savarins until golden brown and beginning to pull away from sides of molds, 10 to 12 minutes. Let cool slightly in molds for 5 minutes, and then invert onto wire racks. Make the cherries and glaze: Bring cherries, sugar, wine, and salt to a boil in a small saucepan. Reduce heat, and simmer gently for 2 minutes. Remove cherries with a slotted spoon. Simmer remaining liquid until reduced to a glaze (3/4 cup), about 5 minutes. Spoon glaze over warm cakes, and top with cherries. Serve immediately. Cook's Notes Savarins were originally baked in a large ring in 19th-century France but are commonly made in miniature. You can use either size mold or substitute an 8-inch (6-cup) Bundt pan. If making one larger cake, bake the savarin for 15 minutes. Sour cherries have an exceptionally short season in June and July, and are best when sweetened and cooked, rather than eaten out of hand. Rate it Print