Jun 14, 2013

Cherry Almond Cake


Summer in a bowl. In a dainty, delightful dessert bowl.

I am not always a fan of cherries. They are a fickle, high maintenance fruit. I don't do high maintenance.

I mean, for reals, cherries are a lot of work. You can't just eat them. You have to pluck and pit them. Call me lazy, but I hate to work for my fruit. Cherries and pomegranates duel it out for the diva fruit in my book.

Since I do care for them both a great deal, I occasionally put my laziness aside and I work for my fruit.

Recently we got a whole flat full of cherries. Gloriously plump, red, and delightful cherries.


Seriously they are so beautiful. I guess if I was that beautiful I would be high maintenance too. Hahaha.

Now since we love cherries, but not enough to sit down and eat that many in a few days, we decided to utilize all our bright and cheery cherries.

If you follow me on Instagram ( @larissa_anotherday ), then you know we canned over half of them.

We also saved a few cups of them to bake the yummiest dessert ever. Here is a "keep it real" moment. I did not bake this dessert. I thought the dessert sounded so/so. Hubby was the one who tried and tweaked this recipe. He was the one who baked it and gave me the "you are gonna be sorry for making fun of this dessert" look.

So yes, this lovely little dessert was completely made by Hubby (together with the help of Little).


I just snapped the pictures, scooped it up, and happily scarfed it down.

The consistency of this cake is more like German Pancakes, thicker than flan, but not airy like cake. The cherries sit happily amidst the cake. The top is delightfully golden and sugary. There is just the most delicious hint of almond.

Serve with a few scoops of vanilla ice cream...YUM!


Cherry season thanks for showing up. I sure love ya.

Cherry Almond Cake

2 cups pitted cherries
3 eggs
1 cup sugar
1/2 cup flour
pinch of salt
3/4 cup almond milk
1/4 cup coconut oil
1/2 teaspoon almond extract

Preheat oven to 350 degrees.

Lightly spray a 9x9 baking dish. Pour the cherries into the bottom of the baking dish.

Mix eggs, sugar, flour, and salt in a bowl. Whisk to blend. Add in milk, oil, and extract. Whisk until smooth.

Pour the mixture over the cherries.

Bake for 45 minutes. Cool slightly on a wire rack.

Serve warm with ice cream or serve cool.

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1 comment:

Melissa Bo said...

The Cake looks delicious! =)

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