Cherry Cake (Classic Version) - Joyofbaking.com

Preheat your oven to 400°F (200°C).

Butter or spray a 9-inch springform pan and line the bottom with parchment paper.

Melt the butter in a small saucepan and set aside to cool.

Rinse and dry the cherries. Cut 15 cherries in half, pit them, and set aside for topping the cake.

Pit and chop the remaining cherries into small pieces to fold into the batter.

In a separate bowl, sift or whisk together the flour, ground almonds, baking powder, and salt.

In a mixing bowl, beat the eggs and sugar on medium-high speed until thick and light-colored (about 3-5 minutes).

Add the vanilla extract and almond extract (if using) to the egg mixture.

Fold in the cooled melted butter and milk until just incorporated.

Gently fold in the flour mixture, then fold in the chopped cherries (not the halved ones).

Pour the batter into the prepared pan and smooth the top.

Bake for 14-15 minutes or until the batter is set. Remove from the oven and quickly arrange the halved cherries on top of the cake.

Return the cake to the oven and bake for another 15 minutes or until golden brown and a toothpick comes out clean.

If the cake is browning too quickly, cover with foil.

Remove from the oven and let cool slightly on a wire rack for about 10 minutes before removing the sides of the pan.

For the glaze, heat the apricot preserves until boiling, strain to remove lumps, and mix with water or liqueur. Brush the glaze over the top of the cake and cherries.

Equipment Needed

Spice Level:

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