Cherry Almond Cake

A tender buttermilk cake with cherries, an almond streusel topping and sweet almond glaze

Ingredients

6 tablespoons unsalted butter, at room temperature

1 1/2 cups Gold Medal all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 large egg
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups fresh cherries, stemmed, pitted and halved

To make the Almond Streusel Topping:

1/4 cup Gold Medal all-purpose flour
1/4 cup brown sugar
1/4 cup almond paste, crumbled
2 tablespoons cold unsalted butter, cut into small pieces
Pinch of salt

To make the Glaze:

1/2 cup powdered sugar
1/4 teaspoon almond extract
2 to 3 tablespoons milk
1/4 cup toasted sliced almonds (optional)

1. Preheat oven to 350 degrees F. Butter a 9-inch springform pan or pie plate. Set aside.

2. Sift flour, baking powder, and salt together into a medium bowl. Set aside.

3. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 3 minutes. Add in egg, buttermilk, vanilla, and almond extract. Mix until combined.

4. Gradually mix in the dry ingredients. Transfer batter to prepared pan. Arrange cherries on top of batter.

5. To make the almond streusel topping-in a small bowl combine flour, brown sugar, almond paste, butter, and salt. Mix together with your fingers until crumbly. Top the cake with streusel topping.

6. Bake cake for 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 50-55 minutes. Let cool in pan. T

7. While the cake is cooling, make the glaze. In a medium bowl, combine powdered sugar, almond extract, and just enough of the milk to make a pourable glaze. Drizzle over the cake and garnish with toasted almond slices, if using.

8. Cut the cake and serve.

Recipe from Twopeasandtheirpod

Enjoy!