Ingredients
- All-purpose flour
- Baking powder
- Salt
- Softened butter
- Sugar
- Eggs
- Vanilla extract
- Almond extract
- 1 to 2 cups pitted cherries
- 1 tablespoon flour
- 1 to 2 tablespoons turbinado sugar
- Milk
- Buttermilk
- Powdered sugar
Directions
Preheat oven to 350°F; line an 8x8 inch pan with parchment paper, leaving an overhang for easy lifting.
Cream butter and sugar until pale and fluffy.
Beat in eggs, vanilla extract, and almond extract just until combined.
Whisk together flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients alternately with the milk or buttermilk, mixing until just combined.
Toss cherries with one tablespoon of flour to prevent sinking.
Gently fold the floured cherries into the batter.
Spread the batter evenly into the prepared pan and dot the top with a few extra cherries.
Sprinkle turbinado sugar over the surface for extra sparkle and crunch.
Bake for 40 to 45 minutes, or until a tester inserted near the center comes out clean.
Cool in the pan for 10 minutes, then use the parchment overhang to lift and cool completely on a wire rack for clean cuts.
Dust with powdered sugar or serve plain.
Frequently Asked Questions
Can I substitute almond extract in this cherry cake recipe?
While almond extract is a key flavor component here, if you must substitute, use pure vanilla extract for a similar aromatic profile, though the distinct cherry-almond pairing will be lost. You can use up to double the vanilla extract if omitting the almond extract entirely.
How should I properly store this homemade cherry cake after baking?
Once completely cooled, cover the 8x8 inch cherry cake tightly with plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it, but allow it to come to room temperature before serving for the best texture.
Why is creaming the butter and sugar important for this cake batter?
Creaming the softened butter and sugar until pale and fluffy is crucial in this recipe as it incorporates air, which helps leaven the cake alongside the baking powder. This step ensures a light, tender crumb rather than a dense texture after baking at 350°F.
