Description

This rustic Cherry Cake features a buttery, tender crumb infused with fragrant almond extract and topped with a vibrant layer of fresh, pitted cherries. It is a simple yet elegant bake that highlights the natural sweetness of summer fruit, making it perfect for everything from a casual afternoon tea to a festive dessert.

Ingredients

2 1/2 cups fresh cherries, pitted
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 teaspoon almond extract
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt

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Instructions

Preheat your oven to 350°F and grease a 10-inch springform pan with butter and a light dusting of flour, tapping out the excess.
Whisk the flour, baking powder, and salt together in a medium bowl until the leavening agent is evenly distributed.
In a separate large bowl, use an electric mixer to beat the softened butter and sugar on medium-high speed for 3 minutes until pale and fluffy.
Add the eggs one at a time, beating well after each addition, then stir in the almond extract on low speed.
Gradually incorporate the dry ingredients into the wet mixture using low speed or a spatula until just combined.
Spread the batter into the prepared pan and gently press the pitted cherries into the top in a circular pattern.
Bake for approximately 1 hour until the top is golden and a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes before removing the springform ring and moving the cake to a wire rack to cool completely.

Notes

For the best texture, ensure your butter and eggs are truly at room temperature to create a smooth, stable emulsion. If your cherries are particularly juicy, pat them dry with a paper towel after pitting to prevent the juice from bleeding too much into the batter during the bake.

Prep Time: 20 mins
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American