Warm Almond-Cherry Cake

Yield: about 6 servings

Ingredients

• 8 tablespoons unsalted butter (room temperature), + more for pie plate
• 1 cup all-purpose flour (spooned and leveled), + more for pie plate
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 teaspoon pure almond extract
• 1 (12 ounce) bag frozen cherries, thawed and dried
• 1/2 cup sliced almonds

Instructions

1. Heat oven to 350 degrees F. Butter and flour a 9 inch deep dish pie plate (4 cup capacity). Set aside.
2. In a medium bowl, whisk together flour, baking powder and salt and set aside.
3. Using an electric mixer, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Beat in almond extract.
6. With mixer on low, blend in flour mixture (do not over-mix).
7. Transfer batter to prepared pie plate and scatter cherries and almonds on top.
8. Bake until a wooden pick inserted in center of cake comes out clean, 45 to 50 minutes.
9. Let cool for 10 minutes before serving.