Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp almond extract
- 1/2 cup buttermilk
- 1 cup fresh cherries, pitted and halved
- 1/4 cup sliced almonds
Special Equipment Needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Rubber spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan and line it with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
3. In a large bowl, using an electric mixer, cream the butter and sugar together until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the almond extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until the batter is smooth.
6. Fold in the cherries and sliced almonds.
7. Pour the batter into the prepared cake pan and smooth the top with a rubber spatula.
8. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 1 hour
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 325
Fat: 16g
Carbohydrates: 42g
Protein: 5g
Sodium: 170mg
Sugar: 28g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Buttermilk can be substituted with plain yogurt or milk mixed with lemon juice or vinegar.
- Fresh cherries can be substituted with frozen cherries or other fresh berries.
Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolate cherry almond cake.
- Replace the cherries with peaches or apricots for a summer fruit cake.
- Use a different type of nut, such as pecans or walnuts, instead of almonds.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Don't overmix the batter once the dry ingredients are added to avoid a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- The cake can also be stored in the refrigerator for up to 5 days.
Reheating Instructions:
- To reheat the cake, place it in the oven at 350°F (180°C) for 5-10 minutes or until warmed through.
Presentation Ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or vanilla ice cream.
- Arrange fresh cherries or other berries on top of the cake for a colorful presentation.
Garnishes:
- Sliced almonds
- Fresh cherries
- Whipped cream
- Powdered sugar
Pairings:
- Coffee
- Tea
- Sparkling wine
Suggested Side Dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, try adding more buttermilk or reducing the baking time.
- If the cake is too moist, try reducing the amount of buttermilk or increasing the baking time.
Food Safety Advice:
- Make sure to wash the cherries thoroughly before using them in the recipe.
- Store the cake in an airtight container to prevent contamination.
Food History:
- Almond cakes have been popular in Europe since the Middle Ages, and cherries have been cultivated for thousands of years in Asia and Europe.
Flavor Profiles:
- The cake has a nutty and slightly sweet flavor from the almond flour and sliced almonds, with bursts of tartness from the fresh cherries.
Serving Suggestions:
- Serve the cake as a dessert or as a sweet breakfast treat.
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