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Cherry Cake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Cherry almond butter cake: A decadent treat for any time of day!
Ingredients:
  • 2 cups (240g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 1/4 cups (250g) granulated sugar
  • 4 large eggs, at room temperature
  • 1/2 teaspoon almond extract
  • 2 1/2 cups (394g) fresh cherries, stemmed and pitted
Instructions:
  • Preheat the oven to 350°F. Grease a 10-inch springform cake pan with butter, then lightly dust with flour.
  • In a medium bowl, whisk together the flour, baking powder, and salt until combined.
  • Cream the butter and sugar: Using an electric mixer on medium-high speed, beat the butter and sugar in a large bowl until pale and fluffy, for about 3 minutes.
  • Add the eggs one at a time, beating well after each addition until the batter is smooth, light, and fluffy. Remember to scrape down the sides of the bowl with a rubber spatula. If the batter separates, gently mix in a couple tablespoons of flour until smooth. Then add the almond extract and mix on low speed to combine.
  • Incorporate the dry ingredients: Mix the flour mixture on low speed or fold it in gently with a rubber spatula until fully combined and no flour streaks are visible.
  • Pour the batter into the greased cake pan. Gently place the pitted cherries on top in a circular pattern without pressing too deep to ensure they peek through the cake after baking.
  • Bake the cake at 350°F for approximately 1 hour until a toothpick inserted in the center comes out clean, resulting in a golden cake with cherries peeking through the risen top.
  • Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes before unmolding. Then, allow it to cool completely on a wire rack before serving.

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