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Cherry Almond Cake

  • August 3, 2015

 I do love cake but it’s been a while since I posted one here on Ciao Chow Linda. I’ve been feasting on summertime fruits and (sh!) an occasional ice cream when I’ve had the urge for something sweet. But after picking up a package of frozen cherries at Trader Joe’s and simultaneously noticing a post from Stacey Snacks on a cake using frozen cherries, I knew I had to make this recipe. 

Make sure to pat the cherries dry before placing them in the batter. I used about 3/4 of the package, or 12 ounces. Use the remaining frozen cherries for a smoothie, as Stacey did.
If you can’t find the frozen cherries, I’m sure the recipe works equally well with fresh cherries (pitted of course), or any other fruit. It’s moist, has a tender crumb and a delicious almond flavor.
Sprinkle almonds and some sugar on top before baking. If you’ve got coarse sugar, it’s more decorative than table sugar, but not crucial.
I used a springform pan, but the original recipe, from Martha Stewart, shows it baked in a pie pan. Either one works.
Give it a little dusting of powdered sugar, and enjoy.

Cherry Almond Cake
courtesy of Stacey Snacks by way of Martha Stewart
printable recipe here

8 tbsp butter, softened
1 cup sugar
1/4 tsp almond extract
3 eggs
1/4 cup sour cream
1 cup flour
1/4 cup almond meal
1 tsp baking powder
pinch of salt
12 oz. bag of defrosted frozen cherries (pat them dry)
sliced almonds for the top
sugar for the top

Cream the butter with the sugar, eggs, extract and sour cream.

Add in the flour, baking powder, salt & almond meal.

The mixture will be nice and fluffy and yellow.

Pour into a buttered 9″ pie dish (I used a springform pan) and dot the top with the defrosted cherries. almonds and a tablespoon of sugar for the top.

Bake 40-45 minutes at 350F.