Ingredient: dry bread crumbs

Cherry Cake

I had a house full this week, my niece, her partner and their 5 children visiting and, it being cherry season here in BC, I took the opportunity to make my favorite Cherry Cake. It’s sort of like the French Clafoutis but the beaten egg whites make it more of a cake, less pie. And the almond extract makes it smell amazing!

We’ve been lucky to have a prolific cherry tree for many years and I make this cake form either fresh or frozen cherries.  Best eaten the first day – as if you could resist!

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Cherry Cake
A light un-iced cherry cake bursting with juicy cherries.
Cuisine Sweet Treats
Prep Time 20 minutes
Cook Time 45 minutes
Servings
pieces
Ingredients
Cuisine Sweet Treats
Prep Time 20 minutes
Cook Time 45 minutes
Servings
pieces
Ingredients
Instructions
  1. Wash and pit cherries.
  2. Separate eggs and set yolks aside. Beat egg whites until stiff. Set aside in another bowl.
  3. Cream butter. Add the sugar. Add egg yolks and almond extract and beat vigorously.
  4. Mix in flour and salt.
  5. Butter mixture will be quite stiff. Add a bit of the egg whites to soften, then fold egg whites into butter mixture. Do not over blend.
  6. Butter 9" X 9" baking pan (or slightly larger) and sprinkle with bread crumbs. Pour in batter and stud with drained cherries.
  7. Bake at 375° F. for 30 minutes. Cool and sprinkle with icing sugar to decorate if you wish.
  8. Enjoy.