Monday, August 3, 2015

Cherry Almond Cake


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.



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12 comments:

Rosa's Yummy Yums said...

Delicious and irresistibly seasonal!

Cheers,

Rosa

Stacey Snacks said...

I've made this cake twice now.....love it and glad I discovered frozen cherries so I can make it in the winter! :)

Marisa Franca @ Allourway said...

It sounds absolutely wonderful!! And I think your idea of a springform pan is just perfect. It looks great free form rather than in a pie dish.The topping looks and sounds like it would have a little crunch to it -- something I really like. And Trader Joe and I -- I'm sure you feel the same way -- we're paesani -- is that even an actual word other than in Godfather? :-) Definitely pinning and doing. Thank you for sharing.

Janie said...

This looks beautiful and sounds just delectable! I love the idea of using frozen cherries-so much easier to deal with.

Frank Fariello said...

My brother-in-law's German family is in town. I bet the kids would love this one...

Mozzarella Mamma said...

That looks awesome Linda!! It reminds me a bit of a Clafoutis I had at a beachfront restaurant on the island of Elba this past weekend -- it was heavenly, and so was the view!!

Paola said...

This is exactly the type of simple cake I favor. My preference would be to do as you did and use a springform pan. I wonder how handful of crushed Amaretti cookies added to the batter would be?

SavoringTime in the Kitchen said...

How beautiful! This reminds me just a little of the rhubarb almond cake that you shared a while back that we really loved. I have a huge bag of cherries in the frig just waiting for this!

Claudia said...

I have a lot of frozen sour cherries that I bet would be great in this. Love that it uses the almond meal! Actually, love it all.

AdriBarr said...

What a beautiful cake! I love the combo of the almond meal and the cherties. This sounds like a classid French cake. I bet it would be the perfect dessert for a night of music under the stars.

Debby Foodiewife said...

Cherry and almond. One of my favorite pairings. Would you believe I have two bags of those very cherries in my freezer? This looks so simple, but you have a way of making the simplest of cakes looks magazine perfect. Beautiful featured photo, Linda. Seeing that both you and Stacey like the cake, then I'm in!

plasterers bristol said...

Yum my favorite, thanks for sharing this fantastic recipe.

Simon