Cherry Cake Recipe

Monday! Wow, am I ready for a new week…. I had a tough weekend. But, I am still here, still smiling and ready to share. I hope you all had a great weekend. I am preparing for our grandchildren to stay with us this week while our daughter and son in law are out of town. We will have lots of time for happy memory making.

I thought I’d start your week off with something perfect to serve with your tea, coffee or milk. There are plenty of cherries in our market right now. They are a little expensive though. I hope yours are cheaper.

What You Need

3 1/2 Cups cherries (pitted, frozen works great too, just thaw first)

1/4 Cup poppy seeds, ground (not too fine)

1/4 Cup almond milk ( or milk)

2 tsp Vanilla extract

1 tsp Almond extract

1 ½ Cup flour

1 Cup almond flour

¼ tsp Salt

3 Tbsp baking powder

1 tsp Baking soda

1 Cup unsalted butter ( 2 sticks) room temp.

1 1/2 Cups sugar

6 eggs = 4 eggs , 2 egg yolks (room temp)

Confectioners sugar for dusting ( optional)

Loaf pan

Saucepan with lid

Nonstick cooking spray

2 Mixing bowls

Electric mixer

Baking sheet

Wire cooling rack

Before You Start Preheat your oven to 350° and prepare loaf pan with cooking spray. Heat milk in a saucepan, bring to a simmer (bubbles around the edges do not boil) and add poppy seeds, stir and lower heat and let simmer for 2-3 minutes. Remove the saucepan from the heat and cover with a lid, let cool for about 20 minutes.

Lets Make It ! In a bowl combine flours, salt, baking powder and baking soda and set it aside. In another bowl combine butter and sugar and using your electric mixer on medium high speed, mix until creamy add the vanilla, almond extract and continue mixing, add eggs and yolks one at a time until well incorporated (about 3 minutes) add milk and poppy seed mixture slowly and continue to mix.  Remove about 2 tablespoons of the dry ingredients and add them to a bowl, toss in the cherries and stir to coat ( this will keep them from sinking to the bottom), this will keep them from sinking to the bottom of the cake. Reduce mixer speed to medium low and slowly add flour mixture a little at a time mixing to combine well. Fold about half of the dry ingredient covered cherries into the batter using a spoon. Pour the batter into the loaf pan and sprinkle the remaining dry ingredient covered cherries on the top, spread the batter and cherries out evenly. Place loaf pan on baking sheet and bake for about 45 minutes (*test with toothpick or wooden skewer for doneness.) Remove from oven and let cool in pan for about 15 minutes remove from pan and place on cooling rack to cool for about 45 minutes. Dust with confectioners sugar before serving.

Serves 6-8 slices

*Katies Tid Bits Okay to omit the almond flour if you would prefer to use all white flour. To test for doneness with a toothpick, poke it into the center of the cake and if you remove it and there is no batter or wet on the toothpick the cake is done. I do not recommend canned cherries for this recipe.

 

I hope to see you back here tomorrow I have a few surprises this week!

 

“May the Lord bless you and keep you; may He let His grace shine upon you and be gracious to you; may the Lord turn His face toward you and give you peace.” Numbers 6:24-6:26 NIV