Almond-Cherry Cake

Frozen cherries become juicy and intense when baked into this tender cake. Frozen berries are a great way to savor summer fruit in the fall. Try this cake with blueberries, blackberries, raspberries, or a combination thereof.

Photo by Karin N.
Adapted from marthastewart.com

PREP TIME

15

minutes

TOTAL TIME

70

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

70

minutes

SERVINGS

--

servings

Adapted from marthastewart.com

Ingredients

  • 8

    tablespoons (1 stick) unsalted butter, room temperature, plus more for pie plate

  • 1

    cup all-purpose flour (spooned and leveled), plus more for pie plate

  • 1/2

    teaspoon baking powder

  • 1/2

    teaspoon salt

  • 3/4

    cup sugar

  • 3

    large eggs

  • 1/2

    teaspoon pure almond extract

  • 1

    bag (12 ounces) frozen cherries, thawed and dried

  • 1/2

    cup sliced almonds

Directions

1. Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside. 2. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix). 3. Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.

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