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Warm Almond-Cherry Cake



  • 8 tablespoons 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 (12 ounce) bag frozen cherries, thawed and dried
  • 1/2 cup sliced almonds


  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.

Yield: about 6 servings

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