Cherry Almond Cake
Tender almond cake with cherry almond compote, buttermilk whipped cream and toasted almonds.
Ingredients
FOR THE COMPOTE (best to make a day ahead)
- 3 cups (467 g) pitted, whole cherries
- 1/2 cup (100 g) granulated sugar
- 1 tbsp (7.5 g) corn starch
- 2 tsp (8 g) almond extract
- 1 tbsp (14.4 g) lemon juice
FOR THE CAKE
- 2 cups (240 g) all-purpose flour
- 1 tbsp (10 g) baking powder
- 1/2 tsp (2.5 g) salt
- 1/2 cup (113 g) unsalted butter at room temperature
- 1 1/3 cups (267 g) granulated sugar
- 1 tsp (4 g) almond extract
- 1 tsp (4.2 g) vanilla extract
- zest of one large lemon
- 3 eggs at room temperature
- 1/2 cup (120 g) buttermilk
FOR THE WHIPPED CREAM
- 1/2 cup (120 g) buttermilk cold
- 1 cup (231 g) whipped cream cold
- 1/2 cup (125 g) powdered sugar measured and then sifted
FOR THE TOASTED ALMONDS
- 1/2 sliced almonds
Instructions
FOR THE COMPOTE
- Combine all of the ingredients in a medium sauce pan over medium heat. Stir occasionally while the cherries start to softed, about 3 to 5 minutes.
- Place the mixture in a blender or food processor and pulse a couple times. You don't want to blend the compote for too long, otherwise you won't have any of the cherry chunks.
- Return to the saucepan and simmer over low heat for about 10 minutes, while the mixture thickens.
- Turn the heat off and let cool a bit. Store in a air tight container overnight.
FOR THE CAKE
- Preheat your oven to 375 degrees F. Spray an 8" spring form pan or cake pan with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
- In a medium sized mixing bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and sugar together for about 2 to 3 minutes, until light in color and fluffy in texture.
- Add the eggs, one at a time and scraping down the sides and bottom of the bowl between each addition. Add the almond extract, vanilla extract and lemon zest. Mix until combined.
- With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
FOR THE WHIPPED CREAM
- Combine all of the ingredients in a stainless steel bowl and whisk on high until stiff peaks form. Cover and refrigerate until you're ready to use.
FOR THE TOASTED ALMONDS
- Over medium heat, toast the almond slices in large pan so the almonds are in one layer. Toss continually so they don't burn.