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Enjoy sweet bite of spring with this cherry treat

Recipe: Versatile coffee cake can start the day or end it

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This delicious coffee cake can be made with just about any fresh fruit. (Photos: Debbie Arrington)

It's almost May, which means cherries will soon be rolling in.

This old-fashioned cherry coffee cake is sort of like a cobbler but with more spring and softness to the dough. The top mounds of batter expand and connect while still allowing bright cherry filling to bubble through on the edges.

Although traditional sour pie cherries will work, sweet cherries are absolutely luscious in this coffee cake. Bing cherries, America's favorite, arrive later in summer, but there are loads of early-harvest cherries that would be equally delicious in this breakfast pastry that doubles as dessert. Have a slice of it to start the day or to top it off (or any time in between).

Look for the early cherries at farmers markets and farm stands (or your own cherry trees).

Also try this recipe with chopped peaches, nectarines, apricots, apples, pears or blueberries. Adjust the cooking time for the filling as needed.

Cherry coffee cake
Makes 9 servings

Adapted from Better Homes and Gardens New Cookbook
Ingredients:

Filling:
2 cups sweet cherries, pitted and halved
1/2 cup water
1/2 cup sugar
2 tablespoons cornstarch
Cake:
1 1/2 cups all-purpose flour
3/4 cup sugar
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Cook the fruit filling on top of the stove.
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup cold butter
1 beaten egg
1/2 cup sour cream
1/4 cup milk
1 teaspoon vanilla

Topping:
1/4 cup flour
1/4 cup sugar
2 tablespoons butter

Instructions:
Preheat oven to 350 degrees F.

In a medium saucepan, combine cherries and water. Bring to a boil, reduce heat and simmer, covered, 5 minutes, or until cherries are tender.

Combine 1/2 cup sugar and cornstarch; stir into fruit. Cook and stir over medium heat until thickened and bubbly. Stirring, cook 2 minutes more. Remove from heat and set aside.

In a mixing bowl, combine 1 1/2 cups flour, 3/4 cup sugar, the baking powder and baking soda. With a fork or pastry blender, cut in 1/4 cup butter until the mixture resembles coarse crumbs. Make a well in the middle of the mixture

In another bowl, beat the egg. Add sour cream and milk; mix well. Stir in vanilla.

Add the egg-sour cream mixture to the dry ingredients all at once. Stir with a fork until moistened. Batter will look lumpy.

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Filling bubbles up around the edges of this cherry-packed cake.
Spread half the batter in the bottom of an ungreased 8-by-8-inch baking dish (at least 2 inches deep; deeper is better). Spread cherry mixture over that batter layer. With a spoon, drop remaining batter in small mounds atop filling.

Stir together 1/4 cup flour and 1/4 cup sugar. Cut in 2 tablespoons butter to form coarse crumbles. Sprinkle over top of coffee cake.

Bake at 350 degrees for 40-45 minutes or until golden. Serve warm or room temperature.

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RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

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Taste Spring! E-cookbook

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Find our spring recipes here!

Garden checklist for week of May 31

Remember to water early. No more rain is in the immediate forecast.

* It’s not too late to transplant tomatoes, peppers, eggplant or other summer favorites. Make sure they stay hydrated.

* From seed, plant corn, melons, pumpkins, radishes, squash and sunflowers.

* Plant basil to go with your tomatoes.

* Transplant summer annuals such as petunias, marigolds and zinnias.

* It’s also a good time to transplant perennial flowers including astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia, salvia and verbena.

* Let the grass grow longer. Set the mower blades high to reduce stress on your lawn during summer heat. To cut down on evaporation, water your lawn deeply during the early hours of the morning, between 2 and 8 a.m.

* Tie up vines and stake tall plants such as gladiolus and lilies. That gives their heavy flowers some support.

* Dig and divide crowded bulbs after the tops have died down.

* Feed summer flowers with a slow-release fertilizer.

* Mulch, mulch, mulch! This “blanket” keeps moisture in the soil longer and helps your plants cope during hot weather.

* Cut back fruit-bearing canes on berries.

* Feed camellias, azaleas and other acid-loving plants. Mulch to conserve moisture and reduce heat stress.

* Cut back Shasta daisies after flowering to encourage a second bloom in the fall.

* Trim off dead flowers from rose bushes to keep them blooming through the summer. Roses also benefit from deep watering and feeding now. A top dressing of aged compost will keep them happy. It feeds as well as keeps roots moist.

* Pinch back chrysanthemums for bushier plants with many more flowers in September.

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Taste Winter! E-cookbook

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Food in My Back Yard (FIMBY) Series

Lessons learned during a year of edible gardening

WINTER

Is edible gardening possible indoors?

Hints for choosing tomato seeds

Starting in seed starting

Why winter is the perfect time to plant fruit trees

When to plant? Consider staggering your transplants

How to squeeze more food into less space

Potatoes from the garden

Plant a fruit tree now -- for later

Win the weed war by tackling them in winter

Tips for planting bare-root trees, shrubs and vegetables

Time to give vegetable seedlings some more space

Ways to win the fight against weeds

FALL

Dec. 16: Add asparagus to your edible garden

Dec. 9: Soggy soil and what to do about it

Dec. 2: Plant artichokes now; enjoy for years to come

Nov. 25: It's late November, and your peach tree needs spraying

Nov. 18: What to do with all those fallen leaves?

Nov. 11: Prepare now for colder weather in the edible garden

Nov. 4: Plant a pea patch for you and your garden

Oct. 27: As citrus season begins, advice for backyard growers

Oct. 20: Change is in the autumn air 

Oct. 13: We don't talk (enough) about beets

Oct. 6: Fava beans do double duty

Sept. 30: Seeds or transplants for cool-season veggies?

Sept. 23: How to prolong the fall tomato harvest 

SUMMER

Sept. 16: Time to shut it down? 

Sept. 9: How to get the most out of your pumpkin patch

Sept. 2: Summer-to-fall transition time for evaluation, planning

Aug. 26: To pick or not to pick those tomatoes?

Aug. 19: Put worms to work for you

Aug. 12: Grow food while saving water

Aug. 5: Enhance your food with edible flowers

July 29: Why won't my tomatoes turn red?

July 22: A squash plant has mosaic virus, and it's not pretty

July 15: Does this plant need water?

July 8: Tear out that sad plant or baby it? Midsummer decisions

July 1: How to grow summer salad greens

June 24:  Weird stuff that's perfectly normal

SPRING

June 17: Help pollinators help your garden

June 10: Battling early-season tomato pests

June 3: Make your own compost

May 27: Where are the bees when you need them?

May 20: How to help tomatoes thrive on hot days

May 13: Your plants can tell you more than any calendar can

May 6: Maintain soil moisture with mulch for garden success

April 29: What's (already) wrong with my tomato plants?

April 22: Should you stock up on fertilizer? (Yes!)

April 15: Grow culinary herbs in containers

April 8: When to plant summer vegetables

April 1: Don't be fooled by these garden myths

March 25: Fertilizer tips: How to 'feed' your vegetables for healthy growth