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Monday, 21 May 2007 |
cherry-almond
tea cake |
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When cherries show up in the market in late spring, I celebrate by baking this simple cake. It requires almost no skill, which is why it appeals to me, and it’s awesome for breakfast, as a snack, or dessert.
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makes one 8-inch cake
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prep time: 15 minutes bake time: 50 minutes |
1 stick (4 ounces) unsalted butter, softened
1 cup plus 1 tablespoon sugar
1 cup all-purpose flour
1 teaspoon baking powder
Pinch salt
2 eggs
1 teaspoon almond extract
about 1/4 pound cherries, pitted
1/4 cup sliced almonds
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Preheat your oven to 350°.
In a bowl, beat the butter and the 1 cup sugar with a wooden spoon until fluffy. Beat in the flour, baking powder, salt, eggs, and almond extract until smooth. Scrape the batter into a greased 8-inch cake pan (round or square) and spread it out. Scatter the cherries over the top of batter, then sprinkle with the sliced almonds and the 1 tablespoon sugar.
Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Transfer to a rack and let cool. Cut into pieces.
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