Warm Almond Cheery Cake

Warm Almond Cheery Cake

Warm Almond-Cherry Cake
* 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pie plate
* 1 cup all-purpose flour (spooned and leveled), plus more for pie plate
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 3/4 cup sugar
* 3 large eggs
* 1/2 teaspoon pure almond extract
* 1 bag (12 ounces) frozen cherries, thawed and dried
* 1/2 cup sliced almonds
Directions
1. Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
2. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix).
3. Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.

Vanilla Pound Cake

* 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
* 2 cups all-purpose flour (spooned and leveled), plus more for pan
* 1 cup sugar
* 4 large eggs
* 2 teaspoons pure vanilla extract
* 1/2 teaspoon salt
Directions
1. Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.
2. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
3. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.
Lemon-Ginger Bundt Cake
* 1 cup (2 sticks) unsalted butter, room temperature, plus...

Similar Essays