Cherry Almond Cake
Rating
4.89 out of 5 stars
(9)
Ingredients
- 6 tablespoons unsalted butter (at room temperature)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups fresh cherries (stemmed, pitted and halved)
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup almond paste (crumbled)
- 2 tablespoons cold unsalted butter (cut into small pieces)
- Pinch of salt
- 1/2 cup powdered sugar
- 1/4 teaspoon almond extract
- 2 to 3 tablespoons milk
- 1/4 cup toasted sliced almonds (optional)
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Preparation
Step 1
Preheat oven to 350 degrees F. Butter a 9-inch springform pan or pie plate. Set aside.
Step 2
Sift flour, baking powder, and salt together into a medium bowl. Set aside.
Step 3
Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 3 minutes. Add in egg, buttermilk, vanilla, and almond extract. Mix until combined.
Step 4
Gradually mix in the dry ingredients. Transfer batter to prepared pan. Arrange cherries on top of batter.
Step 5
To make the almond streusel topping-in a small bowl combine flour, brown sugar, almond paste, butter, and salt. Mix together with your fingers until crumbly. Top the cake with streusel topping.
Step 6
Bake cake for 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 50-55 minutes. Let cool in pan. T
Step 7
While the cake is cooling, make the glaze. In a medium bowl, combine powdered sugar, almond extract, and just enough of the milk to make a pourable glaze. Drizzle over the cake and garnish with toasted almond slices, if using.
Step 8
Cut the cake and serve.
Step 9
Note-the cake will keep up to 2 days, stored in an air-tight container on the counter.
Step 10
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