Description

This classic Southern cherry cake features a dense yet tender buttery crumb infused with a delicate hint of almond. Fresh, juicy cherries are nestled into the top, creating a rustic and elegant dessert that perfectly captures the flavor of a summer harvest.

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 1/4 cups granulated sugar
4 large eggs, room temperature
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups fresh cherries, pitted and stemmed

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Instructions

Preheat your oven to 350°F (175°C) and grease a 10-inch springform pan with butter, then dust lightly with flour.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed for about 3 minutes until pale and fluffy.
Add the eggs one at a time, beating well after each addition, then mix in the almond extract on low speed.
Gently add the dry flour mixture to the wet ingredients, mixing on low or folding with a spatula just until no streaks remain.
Transfer the batter to the prepared pan, smooth the top, and press the pitted cherries lightly into the surface in a circular pattern.
Bake for approximately 1 hour or until the top is golden and a toothpick inserted into the center comes out clean; cool in the pan for 15 minutes before releasing.

Notes

To ensure a perfectly emulsified batter, make sure your eggs and butter are completely at room temperature before you begin. If you find your cherries are sinking too much, you can toss them in a small amount of flour before placing them on the batter to help them grip the crumb as it rises.

Prep Time: 20 mins
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: Southern American