Signs of autumn have crept in with back-to-school sales and pumpkin spice lattes, but I’m still fully entrenched in summer. Because it’s hot out there, people. It’s not fall until I put on long sleeves.
We’ve had a nice long cherry season and I’ve been taking advantage of it all summer long. I can’t remember a year where Mr. Betty and I ate more cherries. Most days I enjoyed a bowl of fresh cherries as my afternoon snack, but I also froze them for smoothies and baked them into a delicious tea cake, pictured above.
Part of my cherry inspiration came from Stephanie McClenny of Confituras, and a cooking demo she did at Whole Foods where she demonstrated several ways to use cherries. In that class I got to pickle cherries, make syrup and cocktail cherries, as well as learn some flavor profiles that are complimentary to cherries. Stephanie talked about how cherry pits have an aroma similar to almonds and ever since then I was dying to make a cake.
My Cherry Almond Tea Cake is adapted from an Epicurious recipe. We enjoyed it for dessert with steaming mugs of tea or frothy cappuccinos. It was rich and moist and satisfied our sweet cravings without being too sweet.
- 1½ cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ c unsalted butter, softened
- 1 c sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2/3 cup sour cream
- 1 tsp lemon zest
- 1 cup cherries, pitted and halved
Sift the first four ingredients together and set aside. Combine butter and sugar with an electric mixer until light and fluffy, then mix in eggs one at a time along with the extracts. Slowly incorporate dry ingredients, reserving 2 TB, into the wet. Mix in sour cream and zest. Dust cherries with reserved dry ingredients before gently folding them into the batter, which will be very thick.
Pour batter into greased and floured springform pan (9 or 10 inches) and bake in a preheated 350 oven for 30 minutes or until toothpick comes out clean. Garnish with a light dusting of powdered sugar and more cherries if you like.