This easy cherry cake makes sweet use of fresh summer cherries for a simple country-style dessert. You’ll need a 9″ springform pan and parchment paper. You can use either whole wheat pastry flour or a gluten-free flour blend. Get your butter and eggs out of the fridge an hour ahead of time for better mixing. For a note on how to reduce sugar see notes at end of recipe.
1stickunsalted dairy butter or dairy-free butterat room temperature
3/4cup organic cane sugar or monk fruit blend5 1/2 ounces
1tablespoonsugaroptional for top
Position oven rack in the center and pre-heat oven to 350 degrees. Prepare your pan. Spray or oil the bottom of the springform pan and line the bottom with parchment.
Wash, stem and pit the cherries with a cherry pitter tool or a paring knife. Cut the cherries in half.
In a small bowl, whisk together the flour, baking powder and salt. Set aside. In a medium bowl, cream the butter and sugar together until light and fluffy. Beat vigorously with a whisk by hand, or 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 and stir to incorporate until smooth. Batter will be thick.
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 tablespoon of sugar (optional) and drizzle with the Amaretto if using. Bake cake until golden on top, about 50-60 minutes or until a cake tester, toothpick or paring knife inserted in the center comes out clean.
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. If serving warm, slice into eight pieces.
1) Serve plain, or dust with powdered sugar. You can also top with softly whipped cream sweetened with a little honey or sugar and a little vanilla or almond extract for flavor. A small scoop of ice cream is also nice.2) Kitchen gloves will prevent your hands from getting stained from the cherries and are a handy to every kitchen.3) To reduce sugar, use 1/2 cup of sugar and 1/4 cup of granular monk fruit-erythritol blend.4) The cake can be made a day ahead, cooled, wrapped well in plastic film and refrigerated. Bring back to room temperature before serving.