Sometimes I crave sweets, and even though I’m definitely more of a savoury snack kind of gal, sometimes the sweet tooth needs to be satisfied. I recently purchased a bag of frozen cherries, and was intending to use them for smoothies, but I do love the tartness of cranberries in cakes, so why not cherries; I thought. Here is a recipe for a super quick cake or loaf, that is not too sweet but totally satisfies the sweet snack craving.
Easy Cherry Almond Cake
⅓ cup orange juice [juice of one orange]
1 tbsp grated orange zest from 1 large orange
⅔ cup buttermilk
6tbsp. unsalted butter, melted, plus extra for greasing pans
1 large egg, beaten lightly
2 cup all purpose flour and 1 cup whole whet flour [or you can use 2 cups all purpose flour]
1 cup sugar
1/2 tsp almond extract or vanilla extract
1 tsp salt
1 tsp baking powder
¼ teaspoon baking soda
1 cup frozen or fresh pitted cherries cut in half, [if using frozen, defrost in colander]
½ cup almond slivers or slices
Preheat oven to 375ºF. Grease a round 9″ cake pan and line the bottom with some parchment paper or grease a 9×5 inch loaf pan.
Stir the orange juice, orange zest, buttermilk, melted butter, and egg in a small bowl or measuring cup.
Whisk together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Stir the orange liquid mixture into the dry mixture. Stir in the cherries and almonds.
Bake for 35 mins or until done when tested with a skewer.