How to make it

  • Preheat oven to 350*F
  • Line a 13 x 9 casserole pan with parchment paper and spray walls with nonstick oil.
  • Hydrate the cherries:
  • Make the coffee and pour into a small sauce pan.
  • Add the dried cherries and 2 Tb brown sugar.
  • Put over heat and bring to a gentle boil.
  • Remove from heat and set aside to cool.
  • Make the batter:
  • Blitz the butter, 1/2 cup brown sugar, sour cream (or yogurt), eggs and vanilla in a food processor.
  • Then add flour, baking soda and powder.
  • Blitz until just incorporated.
  • Disconnect the bowl from the food processor.
  • Gently, stir the cherries and chocolate chips into the batter by hand.
  • Spoon into the pan and smooth the top.
  • Bake 30 minutes, until you can smell the cake and a toothpick inserted in the middle comes out clean.
  • Allow the cake to cool thoroughly.
  • Make the Glaze:
  • Put about a tablespoon of butter in a small pot and heat to a bubble.
  • When it changes to a golden brown colour and smells toasty, remove from heat.
  • Add maple syrup and confectioner's sugar.
  • Stir until thick and smooth.
  • Drizzle glaze over cooled cake and allow it to set (~5 minutes).

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