A Cherry-Almond
Loaf Cake
Cherries and almonds make an
ideal pairing, especially in this cake. I love the golden blush of Royal Anns,
but since I can't resist any of them, I often have several kinds on hand during
cherry season. They look lovely together in this cake.
This cake is moist, and a good keeper - but it is truly best when still just a
little warm from the oven.
Ingredients:
1 cup
blanched almonds
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup plus 1 teaspoon sugar
3 eggs, at room temperature
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
2 1/2 cups pitted cherries
confectioners' sugar for dusting
Instructions:
1. Preheat the oven
to 375°F. Butter and flour a 5x8-inch loaf pan. Coarsely chop the almonds in a
food processor. Remove 1/4 cup and set it aside. Add the flour, baking powder,
and salt to the remaining almonds and process until the mixture is smooth.
Transfer to a bowl.
2. Cream the butter with the 3/4 cup sugar in the food processor, then
add the eggs one at a time, incorporating each one fully as you go. Add the
flavorings, then half the flour-almond mixture. Pulse several times to
incorporate. Add the remainder of the flour-almond mixture and pulse until
smooth. Scrape into the prepared pan and cover with the cherries.
3. Mix the reserved almonds with the teaspoon of sugar and sprinkle over
the top of the cake. Bake the cake for 1 hour and 10 minutes or until a tester
comes out clean. Let cool in the pan, then turn it out and transfer to a cake
plate. Dust with confectioners' sugar just before serving.
Serves 6.
Credits:
From Local Flavors by Deborah Madison. Broadway Books. Used by permission.
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