Ingredients:

  • 0.75 cup unsalted butter
  • 1 lb fresh cherries, pitted and halved
  • 1 tsp lemon zest
  • 1 tablespoon almond flour
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tbsp vanilla bean paste
  • 1 tsp almond extract
  • 1.5 cups all-purpose flour
  • 0.5 cup almond flour
  • 1 tsp baking powder
  • 0.5 tsp kosher salt
  • 1 tbsp turbinado sugar

Instructions:

  1. Brown the butter. Place the 0.75 cup unsalted butter in a small light colored saucepan over medium heat. Melt and continue cooking until the foaming subsides and dark golden specks appear at the bottom. Immediately transfer to a heat proof bowl and let cool until just warm. Note: This prevents the residual heat of the pan from burning the delicate milk solids.
  2. Prepare the fruit. In a small bowl, toss the 1 lb pitted and halved cherries with the 1 tsp lemon zest and 1 tablespoon of almond flour. Note: The flour coating absorbs surface moisture, keeping the fruit suspended in the batter.
  3. Cream the base. Using a stand mixer, cream the 1 cup granulated sugar with the cooled browned butter for 3–4 minutes until the mixture looks pale and slightly fluffy.
  4. Emulsify the liquids. Add 3 eggs one at a time, followed by the 1 tbsp vanilla bean paste and 1 tsp almond extract, beating until the batter is pale and voluminous.
  5. Mix dry ingredients. Whisk together the 1.5 cups all purpose flour, the remaining 0.5 cup almond flour, 1 tsp baking powder, and 0.5 tsp kosher salt in a separate bowl.
  6. Combine the batter. Gently fold in the dry ingredients alternating with the 0.25 cup whole milk. Note: Stop mixing the moment you see no more white streaks to keep the cake tender.
  7. Fill the pan. Spread the batter into a prepared 9 inch springform pan. The batter will be thick and velvety.
  8. Add the toppings. Arrange the cherries on top, pressing them slightly into the batter. Scatter the 0.25 cup sliced almonds and 1 tbsp turbinado sugar over the entire surface.
  9. Bake the cake. Bake at 350°F (175°C) for 45 minutes until the center is set and the edges are a deep mahogany brown.
  10. Cool and serve. Let the cake rest in the pan for 10 minutes before releasing the springform sides. This allows the structure to firm up so it doesn't crack. > Chef's Tip: If you want an even deeper almond flavor, toast your sliced almonds in a dry pan for 2 minutes before scattering them on the cake. It adds a shatter texture that is honestly addictive.