Follow on InstagramCherries are fresh and plentiful this time of the year. Grab a bag or a cherry filled bowl and bake away..JPG)
This cake requires minimal effort to put together less than 15 minutes of prep time with NO MIXER NEEDED.
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Cherry Almond Cake
The recipe adapted from thecafesucrefain
Ingredients:
- ½ cup plain yogurt or Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup all-purpose flour
- ½ cup almond flour
- 1 teaspoon Saigon cinnamon
- ½ cup mild-flavored oil such as sunflower, grapeseed, avocado, canola, etc.
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Directions:
- For the cake: Preheat the oven to 350 degrees and spray an 8-inch round cake pan with baking spray. Set aside.
- Pit the cherries and cut each one in half (or quarters if the cherries are very large). Place a length of doubled paper towels on a work surface. Spread out the cherries on the paper towels then roll up the cherries in paper towels to get some of the excess juice out. Keep the cherries rolled up until ready to use.
- In a medium-size bowl, whisk together the yogurt, sugar, and eggs and extracts until nice and smooth.
- Sprinkle the baking powder and salt over the top and whisk to combine. Add the flour and whisk just until flour is incorporated.
- Add the oil and whisk well. Don’t worry, at first it will seem to separate, but keep stirring until smooth.
- Transfer the batter to the prepared pan. Sprinkle the cherries cut side down over the top to within ½ inch of the sides of the pan.
- Bake for 27 minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean. You can also use an instant thermometer inserted into the center of the cake to test doneness.
- Cool the cake on a cooling rack for 5 minutes; then invert it out of the pan onto the rack.
- Dust with powdered sugar to serve.
Thanks for sharing at the What's for Dinner party! I hope your week is going fantastic!
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