Ingredients
Scale
Cake
- 6 tablespoons unsalted butter, room temperature
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup granulated sugar
- 1 large egg
- ½ cup buttermilk, room temperature (out of refrigerator for 20–30 mins)
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon pure almond extract
- 1 ½ heaping cups Bing cherries, stemmed, pitted, and halved
Crumble
- ¼ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ cup Homemade Almond Paste
- 2 tablespoons unsalted butter, cold, cubed
- Pinch of salt
Icing
- ¾ – 1 cup confectioners’ sugar
- ¼ teaspoon pure almond extract
- 1 teaspoon pure vanilla extract
- 1 tablespoon almond milk
Instructions
- Preheat oven to 350 degrees F. Butter a 9 inch cake pan.
- Make the cake. Stir flour, baking powder, and salt together in medium bowl.
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. I did this by hand, but you could use a hand or stand mixer. Add the egg. Mix to combine. Add buttermilk and extracts before mixing until fully combined. Stir in the dry ingredients just until a batter is formed. Pour the batter into the prepared pan. Arrange the cherries on top of the batter. They should cover the entire surface. If they do not, add a few more cherries.
- Make the crumble topping. In a medium bowl, stir together flour, sugar, and salt until there are no lumps. Add the butter and almond paste and mix with fingers or a fork until crumbs of various sizes are formed. Sprinkle the topping evenly over the cake.
- Bake for 10 minutes. Without opening oven, reduce oven temperature to 325 degrees F and bake for an additional 40 to 45 minutes, for a total of 50 to 55 minutes, until a toothpick inserted in the center of the cake comes out with only a few moist crumbs and some of the crumble. Cool completely in pan.
- Make the glaze right before you want to put it on the cake or it will harden. In a medium bowl, stir together sugar, extracts, and milk. Add additional sugar or milk as needed until you have a thick glaze that you will still be able to drizzle over the cake. When you are happy with the glaze, drizzle it over the cake, covering most of it.
- Cake may be stored at room temperature for up to 2 days, or frozen wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Best frozen in quarters. Thaw at room temperature for several hours or in a 350 degree F oven wrapped in parchment placed on top of foil for 20 or so minutes until warmed through.
Notes
Recipe adapted from Two Peas and their Pod
- Prep Time: 20 mins
- Cook Time: 55 mins