I love desserts and snacking cakes like this. Ones that are incredibly fast and easy to make, but look so damn fancy when finished. Psst – It’s recipes like this one that help me look like I actually know what I’m doing in the kitchen.
It’s from Tasting the Seasons, a great new cookbook by Kerry Dunnington that I’ll be reviewing tomorrow. I wanted to share this recipe with you guys for a couple of reasons. It’s one of the most flavorful coffee cakes I’ve ever had, plus, the kids and Bo all loved it. On top of that, it literally takes five minutes to mix up the batter and pop it in the oven.
Now, because of the season, and lack of fresh cherries in my area, I’ve made it with canned too and still loved it. I’ve made it once with almond milk, and once with whole milk, so it’s easy to swap out with what you have on hand, with little difference in flavour. This also makes it easy to quickly whip up if someone pops in.
You can bake it in an 8” square pan, like a traditional coffee cake, but I have this pan that does six little circle cakes, which I love using. It’s great dusted with a little bit of powdered sugar, or with a bit of whipped cream and a fresh cherry on top.
- 1 cup flour (unbleached all purpose)
- ½ cup white sugar
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 1 cup pitted, rough chopped, fresh sweet cherries, divided
- 2/3 cup almond milk
- 2 tbsp canola oil
- ½ tsp almond extract
- 1 egg
- 1/3 cup sliced almonds
- 1 tbsp brown sugar
- ¼ tsp cinnamon
- Preheat your oven to 350ºF with a rack in the middle position. Grease an 8" square baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Toss in ½ cup of the cherries, until they are all completely coated in flour.
- In a medium bowl, mix together the milk, oil, almond extract, and egg, until well blended.
- Add the milk mixture to the dry mixture and stir until well incorporated and no dry spots of flour remain. Pour into the prepared baking pan, then top with the remaining ½ cup of cherries.
- In a small bowl, mix together the almonds, brown sugar, and cinnamon. Sprinkle evenly over the top of the cake.
- Bake for 35 minutes, until a toothpick inserted into the center comes out clean.
In a pinch you are safe to make the following substitutions:
canned cherries for fresh sweet cherries
regular whole milk (or 2%) for almond milk