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Warm Almond-Cherry Cake

Warm Almond-Cherry Cake

Frozen cherries become juicy and intense when baked into this tender cake. Frozen berries are a great way to savor summer fruit in the fall. Try this cake with blueberries, blackberries, raspberries, or a combination thereof.

Everyday Food, October 2007 http://www.marthastewart.com/317638/warm-almond-cherry-cake
4.38095
Rated
87.619100(21)21
  • Prep Time 15 minutes
  • Total Time 1 hour 10 minutes
  • Yield Serves 6

Ingredients

    • 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pie plate
    • 1 cup all-purpose flour (spooned and leveled), plus more for pie plate
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 3/4 cup sugar
    • 3 large eggs
    • 1/2 teaspoon pure almond extract
    • 1 bag (12 ounces) frozen cherries, thawed and dried
    • 1/2 cup sliced almonds

Directions

  1. Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  2. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix).
  3. Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.

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