Sour Cherry Cake
This Sour Cherry Cake is a simple and homey treat. The rustic almond cake is studded with a whole pound fresh sour cherries. It bakes up with a super moist, almost custardy texture.
servings
Ingredients
- 8 oz granulated sugar (1 cup, divided)
- 3 oz almond flour (¾ cup, divided)
- 5 oz all purpose flour (1 cup, see note)
- 1 pound sour cherries (pitted, see note)
- 1 tablespoon baking powder
- ¼ teaspoon table salt
- 6 oz unsalted butter (room temperature)
- 3 large eggs (room temperature)
- ½ teaspoon almond extract (adjust to taste)
- 2 oz cherry juice (¼ cup)
Instructions
- Preheat the oven to 350 °F. Combine 1/4 cup of the sugar with 1/4 cup of the almond flour. Generously butter a 10" springform pan. Coat the inside of the pan with half of the sugar/almond flour mixture. Reserve the remaining mixture for topping the cake. Drain the cherries, reserving the juice. Toss 2 tablespoons of flour with the drained cherries, set aside.
- Combine the remaining sugar, remaining almond flour, 5 oz all purpose flour, 1 tablespoon baking powder and ¼ teaspoon table salt in a mixing bowl. Run the mixer on low speed to distribute the ingredients. With the mixing running on low, add 6 oz unsalted butter a tablespoon at a time. Increase the speed to medium high and mix the batter for 2-3 minutes to aerate. Scrape the bowl and beater half way through.
- With the mixer running on low, add 3 large eggs, one at a time. Scrape the bowl and beater between each egg. Add ½ teaspoon almond extract and 2 oz cherry juice.
- Pour the batter into the prepared pan and spread to an even layer. Scatter the cherries evenly over the batter. Sprinkle the remaining sugar/almond mix over the cherries.
- Bake until the center of the cake springs back when lightly pressed or a toothpick inserted into the cake comes out clean, about 45-55 minutes.
- Cool for 10 minutes before releasing the sides of the pan. Serve slightly warm or room temperature. For a pretty finish, sprinkle the top with powdered sugar before serving.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
The weight of the cherries is after pitting. You can also use 1 pound of frozen or jarred cherries.
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