Fresh Cherry Almond Cake

soft & tender www.katiebirdbakes.com

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Ingredients

fresh sweet cherries all-purpose flour almond flour baking powder salt unsalted butter granulated sugar lemon zest eggs vanilla extract almond extract milk

1. Preheat oven to 350 degrees F. Pit the cherries (a cherry pitter is great for this) and slice in half; set aside.

2. In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Set aside. 3. In a large bowl, with a hand mixer or stand mixer with the paddle attachment, beat butter, sugar, and lemon zest together at high speed until light and fluffy, about 2 minutes.

4. Add the eggs one at a time, beating on medium speed after each, until fully incorporated. Add vanilla and almond extracts, and beat briefly to combine. 5. Add a third of the flour mixture and beat on low speed until combined, then add half the milk and beat on low speed again.

6. Repeat with remaining third of flour mixture, the rest of the milk, and end with the last third of the flour mixture.

7. Reserve a handful of the cherry halves for arranging on top of the cake, and add the rest to the cake batter. Fold cherries into the batter gently with a rubber spatula.

8. Spread the batter into a greased 9-inch springform pan. Arrange remaining cherry halves over top of the batter.

9. Brush melted butter evenly over top of the cherries and cake batter. Sprinkle over the remaining tablespoon of sugar. Bake.

Click here for the recipe!

A few more easy summer recipes!

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Fresh Cherry Almond Cake

Ingredients

1. Preheat oven to 350 degrees F. Pit the cherries (a cherry pitter is great for this) and slice in half; set aside.

2. In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Set aside. 3. In a large bowl, with a hand mixer or stand mixer with the paddle attachment, beat butter, sugar, and lemon zest together at high speed until light and fluffy, about 2 minutes.

Make The Batter

4. Add the eggs one at a time, beating on medium speed after each, until fully incorporated. Add vanilla and almond extracts, and beat briefly to combine. 5. Add a third of the flour mixture and beat on low speed until combined, then add half the milk and beat on low speed again.

Make The Batter

6. Repeat with remaining third of flour mixture, the rest of the milk, and end with the last third of the flour mixture.

7. Reserve a handful of the cherry halves for arranging on top of the cake, and add the rest to the cake batter. Fold cherries into the batter gently with a rubber spatula.

Add the Cherries

8. Spread the batter into a greased 9-inch springform pan. Arrange remaining cherry halves over top of the batter.

9. Brush melted butter evenly over top of the cherries and cake batter. Sprinkle over the remaining tablespoon of sugar. Bake.

Click here for the recipe!

A few more easy summer recipes!

Plum Coffee Cake

Roasted Cherry Ice Cream

Easy Cherry Cobbler

www.katiebirdbakes.com