Almond Cherry Cake

Moist, light cake, full of almond flavor. It's like a cherry pie in cake form, but simple to make and unique in taste. It's one of my favorites and can easily be made gluten-free!

📝 Ingredients

• 1/2 cup (1 stick/113 g) unsalted butter, at room temperature
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup plus 2 teaspoons (70 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup (45 g) almond flour*
• 25 sweet cherries, pitted (halved) ((I used fresh dark sweet cherries))
• 1/2 cup (90 g / 3 oz) white chocolate, melted (, to drizzle on top (optional))

👨‍🍳 Instructions

1. 1Preheat oven to 325℉/160℃. Butter a 9-inch round (or 8x8-inch pan for thicker cake).
2. 2In a medium bowl sift together all-purpose flour and baking powder. Add almond flour and mix. Set aside.
3. 3In a stand mixer fitted with the paddle attachment, beat together butter and sugar for about 3-5 minutes until light and fluffy and pale in color.
4. 4Scrape down the sides and the bottom of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract. Don’t worry if the batter looks a bit curdled.
5. 5On low speed, add flour mixture and beat just until combined. Do not overmix.
6. 6Spread the batter into prepared baking pan and smooth the top. Arrange cherries on top of the batter. Most will sink while baking.
7. 7Bake for 30-40 minutes until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely on a wire rack. When cool, drizzle with melted white chocolate or sprinkle with powdered sugar.