An easy cherry cake that is a simple country-style dessert. Get your butter and eggs out of the fridge ahead of time. For best results, weigh flour on a kitchen scale for accuracy.
4ouncesunsalted dairy butter at room temperature, sub plant butter
¾cup organic cane sugar or monk fruit blend5 ½ ounces
2largeeggs
1teaspoonalmond extractor sub vanilla extract
2teaspoonssugaroptional for top before baking
Instructions
Pre-heat Oven, Prepare Pan
Position oven rack in the center and pre-heat oven to 350 degrees. Prepare your pan. Spray or butter the bottom of the springform pan and line the bottom with parchment.
Pit the Cherries
Wash, stem and pit the cherries with a cherry pitter tool or a paring knife. Cut the cherries in half, top to bottom.
Blend the Batter
In a small bowl, whisk together the flour, baking powder and salt. In a medium bowl, cream the butter and sugar together until light and fluffy with a hand-held electric mixer. Add the eggs and beat until incorporated and the batter is smooth. Add in the almond extract. Add in the flour blend. Beat on low speed, increasing speed as batter stiffens, until smooth. Batter will be thick.
Bake the Cake
Scrape batter into the pan and smooth to the edges with a flexible spatula. Starting at the outer edge, place the cherries cut side down on top of the batter completely covering the top. Sprinkle the top with the extra sugar if desired and. Bake cake until golden on top, about 55 minutes or until a cake tester, toothpick or paring knife inserted in the center comes out clean.
Cool Cake and Serve
Remove cake from the oven and allow to cool 10 minutes. Run a thin paring knife around the inside of the pan edge to free the cake. Pop the spring and remove the sides of the pan. Serve warm or at room temperature, topped with ice cream, whipped cream, or powdered sugar. Cake keeps 2 days well wrapped on the counter or up to 4 days in the refrigerator.
Notes
Kitchen gloves will prevent your hands from getting stained from the cherries and are a handy for every kitchen.
To reduce sugar, use ½ cup of sugar and ¼ cup of granular monk fruit-allulose blend or the other way around.
The cake can be made a day ahead, cooled, wrapped well in plastic film and held on the counter for 2 days or refrigerated for a few days longer. Bring back to room temperature before serving.