On a side note, I wanted to mention that I volunteered to be in charge of desserts for my good friends wedding over Labor Day weekend. I'm working on a list of items that I want to make. I was so pleased with the turnout of this cake that I think I will use the base with a different fruit. We are keeping with the seasons and cherries will prob out by then. She is expecting 100 guest. Any suggestion for me would be highly appreciated. I have never taken anything on like this before.
I whipped up two cherry recipes super fast. One was this Cherry Almond Loaf cake from Local Flavors by Deborah Madison. The other is a classic Cherry Calfouti that I made from a combinations of recipes. I've never indulged in this one before and loved its simplicity. This recipe seems to vary a bit book to book, but I enjoy when this happens because then I get to make my version up on the spot. Sometimes it's because of what I have available, or just how I see it best fit.
This cake I baked in a bunt pan that I've been curious about using. It is called to be baked in a loaf pan, but a round cake pan, or whatever you are in the mood for will work just fine. Keep in mind that the cooking time will change.
No pitter? Don't fret. Bend a paper clip open to form an "S", hook the cherry out. You'll get the hang out it after a few.
Cherry Almond Cake (serves 8):
1 cup almonds
1 cup plus 2 tbl all purrpose flour
1 tea baking powder
1/2 tea sea salt
1/2 cup unsalted butter, room temp
3/4 cup plus 1 tea sugar
3 eggs, room temp
1/4 tea almond extract
1/2 tea vanilla extract
2 1/2 cups pitted cherries (any kind)
Preheat oven to 375 degrees F. Butter and flour a 5x8 loaf pan, or bunt pan. Coarsely chop the almonds in a food processor. Remove 1/4 cup and set aside. Add the flour, baking powder, and salt to the remaining almonds and process until the mixture is smooth. Transfer to a bowl.
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 extracts, then half the flour-almond mixture. Pulse several times to incorporate. Add the remainder and pulse until smooth. Scrape into prepared pan and cover with cherries ( I love the tart cherries).
Mix the reserved almonds with the 1 tea of sugar and sprinkle on top of the cake. Bake the cake for 1 hour and 10 minutes (for loaf pan) or 45 minutes in bunt pan, or until tester comes out clean. Let cool in pan, then turn it out and transfer to a cake plate. Dust with confectioner's sugar just before serving.