We seem to go through summer by fruits! The first one to show up is strawberries, then cherries, raspberries, blueberries, peaches and finally…apples. I have had fun this year with Bing cherries. Previously, I always bought local sour cherries (frozen and already pitted) from Arrowhead Winery and I still have a stash of those…but this year I ventured into the sweet variety.
I must say I was inspired by one of my new favorite things…a cooking magazine that I just found and now feel is a wonderful resource–Bake from Scratch! They had a whole section on cherry recipes, so not only did I want to try them, but decided to invest in a cherry pitter. Pitting cherries with a straw was not going to cut it when several cups were needed at 6 in the morning. So I hopped onto Amazon and picked one out. What fun! (What a mess!)
This is favorite so far…because almonds and cherries go together so well. My warning is: do NOT wear white when you are pitting the cherries–like pomegranates, the juice stains! I did the recipe in a 9 inch springform pan, although you can use a deep deep pie pan as well.
ALMOND CHERRY CAKE
(serves 8 – 10)
1 C all purpose flour 1/2 tsp baking powder
1/2 tsp salt 1/2C unsalted butter, softened
3/4C granulated sugar 3 large eggs
1/2 tsp almond extract 12 oz cherries (about 2C) pitted, rinsed, dried
1/2C sliced almonds
Preheat oven to 350 degrees. Grease and flour a 9″ springform pan.
Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in almond extract.
While beating butter and sugar, whisk together flour, slat and baking powder in a small bowl.
Reduce mixer speed to low and gradually add flour mixture. Mix just until combined. Do not overmix.
Transfer batter to prepared springform pan. Scatter cherries on top of batter; top with almonds.
Bake 45-50 minutes, or until a toothpick or knife inserted in the center of the cake comes out clean. Cool 10 minutes before serving. Serve warm or at room temperature.