Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup fresh or frozen cherries, pitted and halved
- 1/4 cup sliced almonds, for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in almond extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with sour cream and milk, beginning and ending with dry ingredients. Mix until just combined.
- Gently fold in the cherries.
- Pour batter into the prepared cake pan and sprinkle with sliced almonds.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
For a richer flavor, use almond-flavored extract. You can substitute fresh cherries with frozen cherries. Make sure to thaw and drain them well before adding to the batter. Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Serve with a dusting of powdered sugar or a dollop of whipped cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg