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!
|Prep Time||20 minutes|
|Cook Time||45 minutes|
- 25 cherries fresh, washed and pitted, if frozen or canned drain well
- 3 eggs separated
- 3/4 cup butter softened
- 3/4 cup white sugar
- 1 tsp almond extract
- 1 cup white flour
- pinch salt
- 1/4 cup dry bread crumbs
- Wash and pit cherries.
- Separate eggs and set yolks aside. Beat egg whites until stiff. Set aside in another bowl.
- Cream butter. Add the sugar. Add egg yolks and almond extract and beat vigorously.
- Mix in flour and salt.
- 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.
- Butter 9" X 9" baking pan (or slightly larger) and sprinkle with bread crumbs. Pour in batter and stud with drained cherries.
- Bake at 375° F. for 30 minutes. Cool and sprinkle with icing sugar to decorate if you wish.
Share this Recipe