Description
Experience a slice of the Mediterranean with this dense, buttery cherry cake. Infused with aromatic almond extract and studded with fresh, juicy cherries, it offers a sophisticated yet rustic dessert perfect for summer evenings.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1/2 teaspoon almond extract
- 2 cups fresh cherries, stemmed and pitted
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and generously grease and flour a 10-inch springform pan.
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
- In a large bowl, cream the softened butter and sugar using an electric mixer on medium-high speed for about 3 minutes until pale and fluffy.
- Add the eggs one at a time, beating thoroughly after each addition, then stir in the almond extract.
- Gently fold the dry ingredients into the butter mixture using a spatula or low mixer speed until no white streaks remain.
- Transfer the thick batter into the prepared pan and smooth the surface with a spatula.
- Press the pitted cherries gently into the top of the batter in a circular pattern, leaving them partially visible.
- Bake for approximately 1 hour, or until the top is golden amber and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before releasing the springform ring and cooling completely on a wire rack.
Notes
To ensure the most tender crumb, avoid over-mixing the batter once the flour is added. If your cherries are particularly juicy after pitting, gently pat them dry with a paper towel before placing them on the batter to prevent the fruit from sinking or creating soggy pockets in the cake.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean