I am married to a guy who has no interest in desserts.
This makes for an interesting dynamic at our house, seeing that I love making desserts more than anything else in the world.
It also explains the cellulite I have. SOMEBODY has to make sure my baking is edible, and that job usually falls on me.
This cake, however, was one my husband ate. He loves cherries.
It is so delicious and so freaking easy you won’t believe it. This is the sort of thing I imagine bakers in Italy making, because it’s rustic, simple and uses few ingredients. The combination of cherries and almonds is just delicious. I went searching for almond cake recipes, and this came up from Martha Stewart. It’s a keeper.
Warm Almond-Cherry Cake (recipe from Martha Stewart)
- 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pie plate
- 1 cup all-purpose flour (spooned and leveled), plus more for pie plate
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 3 large eggs
- 1/2 teaspoon pure almond extract
- 1 bag (12 ounces) frozen cherries, thawed and dried
- 1/2 cup sliced almonds
- Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix).
- Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.