Cherry season is short, so I try to make the most of it.
Baking with cherries is often a process, because you have to take the time to pit each fruit. They sell cherry/olive pitters in stores, but I try to get creative with the tools I have.
For this recipe, I used a metal straw to push the pit out of the cherry. Though it did take some time, it worked great! For some of the tougher cherries, I poked a hole on one end first then pushed the straw all the way through from the other end — this helped the pit come out just a little easier.
When you’ve taken the cake out of the oven and it has cooled slightly, drizzle it generously with Nutella or your favorite chocolate spread — my favorite is Trader Joe’s Cocoa Almond Spread. I place about a quarter cup in a bowl and melt it in the microwave, then use a spoon to drizzle it on top of the cake. Alternatively, you could make some chocolate ganache and layer that on top. Ganache is a bit more work, but definitely worth trying!
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp nutmeg
- 1 tsp coarse salt
- 6 tbsp unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3/4 cup greek yogurt
- 1 cup cherries, pitted and halved
- Handful slivered almonds
- 1/2 cup flour
- 1/3 cup almond flour
- 1/3 cup packed brown sugar
- 1/2 tsp coarse salt
- 4 tbsp unsalted butter, cold
- Optional: drizzle with Nutella*
- 1. Make the Crumb: Combine the flours, sugar, and salt. With your hands or a pastry cutter, knead in the butter until medium clumps form. Place in the fridge while you work on the rest of the recipe.
- 2. Make the Cake: Preheat the oven to 350ºF. Grease and flour an 8-inch springform pan or a loaf pan. In a small bowl, combine flour, baking powder, baking soda, nutmeg and salt. In the bowl of a standing mixer, whip the butter until light and fluffy. Add in the sugar and whip for another minute. While the mixer is running, add in the eggs one at a time, then add the vanilla. Alternately add in the flour mixture and the yogurt, starting and ending with the flour.
- 3. Fold in your halved cherries. Pour the batter into the pan. With your hands, sprinkle a handful of slivered almonds onto the batter, then the crumble layer on top. Top with a few more almonds if you like. Bake for about 50-55 minutes, until golden brown. Check on your cake during the last 15 minutes. If the top is browning too much, cover with foil.
- *I used Trader Joe’s Cocoa Almond Spread.