Easy Cherry Almond Cake
This is a simple recipe that makes a rich, dense, buttery desseert, offset by the tartness of the cherries.
1. Butter and dust with flower an 8 inch springform pan.
2. Cream together 1/2 c. softened butter, 1 & 1/4 c. sugar, and beat at high speed for 2 minutes; add in 2 eggs and 2 t. almond extract. Cream until blended.
3. Sift together 1 c. flour and 1 & 1/4 t. baking powder.
4. Beat into the butter mixture.
5. Drain 1 can (14 oz.) unsweetened canned red cherries.
6. Spread the batter into the springform pan.
7. Spread the cherries on top.
8. Bake for 1 hr. at 350/375 depending on how hot your oven is.
9. Cool and put on a plate - the cherries will sink to the bottom.
This is REALLY easy and always a big hit!
1. Butter and dust with flower an 8 inch springform pan.
2. Cream together 1/2 c. softened butter, 1 & 1/4 c. sugar, and beat at high speed for 2 minutes; add in 2 eggs and 2 t. almond extract. Cream until blended.
3. Sift together 1 c. flour and 1 & 1/4 t. baking powder.
4. Beat into the butter mixture.
5. Drain 1 can (14 oz.) unsweetened canned red cherries.
6. Spread the batter into the springform pan.
7. Spread the cherries on top.
8. Bake for 1 hr. at 350/375 depending on how hot your oven is.
9. Cool and put on a plate - the cherries will sink to the bottom.
This is REALLY easy and always a big hit!
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