Cherry almond cake features Michigan-grown fruit
Mary Bilyeu | Contributor
So on a Sunday morning — my favorite time to bake — I at least used a few of the fabulous fruits to bake this simple cake that goes beautifully with morning coffee, afternoon tea, or a cold glass of lemonade. Nothing fancy — and no frosting to melt in the heat. Just a lovely little summer treat...
Cherry Almond Cake
1/4 cup margarine, at room temperature
1/4 cup + 2 tablespoons sugar
1/2 teaspoon vanilla extract
1-1/2 cups unbleached flour
2 teaspoons aluminum-free baking powder
1/2 teaspoon kosher salt
1/4 cup chopped Montmorency cherries
1/4 cup chopped Balaton cherries
1/2 teaspoon brandy
1/4 cup sliced almonds
1 tablespoon brown sugar
confectioners' sugar, for dusting
Preheat oven to 350 degrees. Generously grease an 8-inch round baking pan.
In a large bowl, cream together margarine and 1/4 cup sugar. Stir in eggs one at a time, then stir in vanilla. Stir in flour, baking powder, and salt.
In a small bowl, stir together all of the cherries, 2 tablespoons sugar, and brandy; let rest for 5 minutes. Fold cherries into batter, then spread batter into prepared pan.
Sprinkle almonds over batter, then sprinkle brown sugar over the almonds. Bake for 20-25 minutes, until cake is golden and a toothpick inserted into the center comes out clean. Let cool completely, then remove from pan.
Dust with confectioners' sugar, and then slice and serve.
Makes 8 servings.
The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.