A Bohme Cooked Meal

Wednesday, February 11, 2015

Almond Cherry Cake

My search for the perfect Almond Cake that closely matches that of Ariana's of Bend still pushes on.  When I made this I knew it wasn't going to be the same at all BUT I do love anything with cherries.

This cake is one that if you are not a huge dessert fan or like your desserts to be subtle.  This bad boy is for you.  The cake is spongy (which isn't my favorite but still yummy).  The cherries add much needed moisture!

Great with coffee or could even be eaten for breakfast.  You could also make this for Valentines day.

Almond Cherry Cake

1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar
3 large eggs
1/2 teaspoon almond extract 
(I also added 1/4 teaspoon cherry extract but its not necessary)
12 ounces cherries ( about 2 cups) I used frozen.  If using fresh pitted, rinced and patted dry
1/2 cup sliced almonds

Preheat the oven to 350 degrees.  Grease and flour a 9 inch springform pan.

In a bowl, whisk flour, baking powder and salt.  Set aside,

Using a mixer, beat butter and sugar together until blended and fluffy.  Add eggs, one at a time,   Once completely blended, add extract.

On low speed, gradually add flour.  Mix just until combined.

Pour batter into greased pan and place cherries evenly over the batter. and sprinkle almonds over the top.

Bake for 45 minutes or until a toothpick inserted into the middle comes out clean.  Cool on a baking rack for 10 minutes.  This cake can be served warm or at room temperature.  

I have had it with ice cream and whip cream!  YUMMMM!

© Kim Bohme and A Bohme Cooked Meal

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