Description
A tender cake featuring tart cherries, nutty almonds, and the tang of buttermilk, perfect for any occasion.
Ingredients
- 6 tablespoons unsalted butter, at room temperature
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 3/4 cup low-fat buttermilk
- 1 teaspoon pure almond extract
- 2 cups frozen, pitted pie cherries, thawed
- 1/4 cup sliced almonds
- 1–2 tablespoons turbinado sugar
Instructions
- Preheat oven to 350°F. Lightly grease a 9-inch cake pan with cooking spray.
- Cream the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, 3–5 minutes.
- Add the egg, buttermilk, and almond extract; mix until smooth.
- Sift in flour, baking powder, and salt; mix on low speed until just combined.
- Pour batter into prepared pan and smooth with a spatula.
- Evenly distribute thawed cherries over batter and gently press in.
- Sprinkle sliced almonds on top, followed by turbinado sugar.
- Bake for 50–55 minutes until golden and a toothpick comes out clean. Cake should be firm but springy.
- Cool on a wire rack. Dust with powdered sugar if desired before serving.
Notes
Use room temperature ingredients for best results. Don’t overmix the batter after adding flour to prevent density.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American