Description

This rustic almond-scented cake features a dense, buttery crumb topped with fresh, jammy cherries. It is a simple yet elegant one-bowl dessert that perfectly highlights the natural sweetness of seasonal fruit.

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs, room temperature
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups fresh cherries, stemmed and pitted
Powdered sugar, for dusting

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Instructions

Preheat your oven to 350°F (175°C) and grease a 10-inch springform pan with butter and a light dusting of flour.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
In a large bowl, cream the softened butter and granulated sugar with an electric mixer for about 3 minutes until pale and fluffy.
Add the eggs one at a time, beating well after each addition, then stir in the almond extract.
Reduce mixer speed to low and gradually add the flour mixture, mixing just until no streaks remain.
Spread the thick batter into the prepared pan and lightly press the pitted cherries into the top in a circular pattern.
Bake for 1 hour, or until a toothpick inserted into the center comes out clean, then cool in the pan for 15 minutes before removing the ring.

Notes

To ensure a perfectly light and airy crumb, make sure your butter and eggs are at room temperature before you begin mixing. If you find the top of the cake browning too quickly during the hour-long bake, simply tent it loosely with aluminum foil at the 40-minute mark.

Prep Time: 20 mins
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American