This is so Yummy! I could eat the whole cake as soon it comes out of the oven!! Not only that, it has few ingredients and is really easy to make! ENJOY!!
NB. Do not add more cherries than stated or cake will not bake properly. It will be doughy in middle.
Makes 8 - 10 servings.
Ingredients:
Method:
- 1/2 c (113 grams) unsalted butter
- 3/4 lb (350 grams or about 45 cherries) fresh sweet cherries(I like to use Bing cherries)
- 1 c (130 grams) all purpose flour
- 1/2 c (55 grams) ground almonds (or flour)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 3/4 c (150 grams) granulated white sugar
- 1 tsp vanilla extract
- 1/4 tsp almond extract(optional)
- 1/3 c (80 ml) milk
Method:
1. Preheat oven to 375 degrees F (200 degrees C).
2. Butter, or spray with a non stick cooking spray, an 9 inch (23 cm) springform pan. If you chose, you can line the bottom of the pan with a round of parchment paper. I have also substituted used a 9" x 11" glass pan.
3. Melt the butter. Remove from heat and set aside to cool to room temperature.
4. Rinse, dry, and pit about 45 cherries. Cut 1/3 or 15 cherries in half, and set them aside (place on a sheet of paper towel, cut side down) to be placed on the top of the cake during baking.
5. Cut remaining cherries in quarters (to be folded into the cake batter). It's about 1/2 cup of halved cherries and 2 cups of quartered cherries.
3. Melt the butter. Remove from heat and set aside to cool to room temperature.
4. Rinse, dry, and pit about 45 cherries. Cut 1/3 or 15 cherries in half, and set them aside (place on a sheet of paper towel, cut side down) to be placed on the top of the cake during baking.
5. Cut remaining cherries in quarters (to be folded into the cake batter). It's about 1/2 cup of halved cherries and 2 cups of quartered cherries.
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| quartered and halved cherries |
6. In a large bowl whisk together the flour, ground almonds, baking powder, and salt.
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| dry ingredients |
7. With mixer, beat eggs and sugar until thick and light colored (about 3-5 minutes). Beat in the vanilla extract and almond extract (if using). Then fold in, with a rubber spatula or wire whisk, the melted and cooled butter and milk just until incorporated.
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| eggs & sugar |
8. Gently fold quartered cherries into flour until they are all coated. (not the cherries that you have halved for the top of the cake)
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| flour coated cherries |
9. Next, fold wet mixture into flour just until moistened.
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| liquid & dry mixed together |
10. Pour the batter into the prepared pan, smoothing the top with an offset spatula or back of a spoon.
11. Arrange the remaining cherries, cut side down, on the top of the cake.
12. Bake for 35 minutes or until golden brown and a toothpick inserted into the cake portion comes out clean then remove from oven. If you find the cake over browning, cover with a piece of aluminum foil.
13. Remove from oven and place on a wire rack to cool slightly (about 10-15 minutes). Serve warm or at room temperature with a dollop of softly whipped cream.
NOTE: I have also used a 9" x 11" glass pan and baked for 20 minutes or until done.
13. Remove from oven and place on a wire rack to cool slightly (about 10-15 minutes). Serve warm or at room temperature with a dollop of softly whipped cream.
NOTE: I have also used a 9" x 11" glass pan and baked for 20 minutes or until done.
