Lynette's Favorite Cherry-Almond Cake

By Hklbrries

Ingredients

• 1 cup blanched almonds
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 1/2 cup (1 stick) butter, softened
• 3/4 cup sugar, plus 1 tsp for topping
• 3 eggs
• 1/4 tsp almond extract
• 1/2 tsp vanilla extract
• 1 pound fresh Bing cherries, pitted
• Confectioners' sugar, for dusting

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 F. Butter a (9-inch) springform pan and line the bottom with parchment. Dust the sides with flour.

Coarsely chop almonds. Reserve 1/4 cup almonds. Place the remaining almonds in a food processor. Add flour, baking powder and salt. Process until the almonds are finely ground.

In a mixing bowl, cream butter with 3/4 cup sugar. Then beat in eggs one at a time. Add almond and vanilla extracts.

Add the flour mixture gradually, mixing until smooth. Scrape into the prepared pan. Place cherries on top in a single layer.

Mix the reserved 1/4 cup almonds with 1 tsp sugar and sprinkle around the cake's edges. Bake for 45 minutes, or until a toothpick comes out clean.

Let cool in the pan for 10 minutes, then unmold and let cool completely on a wire rack. Transfer to a cake plate. Dust the top edges with confectioners' sugar.