Frozen cherries become so juicy and intense when baked in this tender cake. Berries are a great way to enjoy The summer fruit in the fall. Try this cake with blueberries, blackberries, raspberries, or some combination thereof.
INGREDIENTS:
8 tbsps unsalted butter, room temperature, plus more for pie plate
1 cup all-purpose flour (spooned and leveled), plus more for pie plate
½ tsp baking powder
½ tsp salt
¾ cup sugar 3 large eggs
½ tsp pure almond extract
1 bag (12 ounces) frozen cherries, thawed and dried
½ cup sliced almonds
DIRECTIONS:
1. Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate, set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
2. Using a 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.
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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