This recipe is a bit of a riff on a traditional vanilla or coffee cake. I usually make them with plums or peaches in the summer time but have been thinking about a version to make during the winter. I love frozen cherries and am always amazed at how fresh and fruity they taste. They usually end up in my smoothies, but I thought they might work in a cake. They are a perfect way to jazz up a plain cake and get a taste of summer on your plate during these long winter months. I tried a few different recipes, but finally settled on this version. The almond meal adds a great texture to the cake and the chopped almond and sugar topping leaves a crunchy, tasty finish.
1 1/4 cups flour
3/4 cup almond meal
3/4 cup sugar (I like to use coconut sugar, but any sugar will work)
1/2 cup oil (I like to use a healthy oil like avocado or a nut oil but you can use any oil you have on hand)
1/2 cup milk
1 tsp vanilla
1 cup frozen cherries
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
knob of butter to butter your pan
1/2 cup chopped almonds
1 tbsp coarse sugar
Preheat the oven to 350 degrees.
Butter a 9-inch cake pan.
Combine eggs and sugar and beat until light and fluffy, about 3-4 minutes.
Add oil, milk and vanilla.
Combine all dry ingredients.
Add slowly until incorporated. Do not overbeat.
Pour batter into the pan.
Sprinkle cherries over the top of the cake.
Allow the cherries to sink in.
Sprinkle the top of the cake with the almonds and sugar.
Bake for 45 minutes or until a toothpick inserted comes out clean.
Invert cake when cooled slightly, allow to cool completely.