Sour Cherry Almond Crunch Cake

Sour Cherry Almond Crunch Cake

Yield: 1 8-inch cake

of Servings: 10

Method: Biscuit

Difficulty: Easy

Ingredients
1 jar (12 to 16 oz) pitted sour cherries, or 12 oz fresh sour cherries, pitted

1 cup (4.65 oz / 132 g) ap flour
â…“ cup (2.35 oz / 66 g) sugar
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt

4 tbl (2 oz / 57 g) unsalted butter, cold, cut into large pieces

½ tsp almond extract
½ cup plain yogurt or buttermilk

Crunch Topping:
â…“ cup (1.55 oz / 43 g) AP flour
â…“ cup (2.3 oz / 66 g) light brown sugar
¾ cup (2.35 oz / 67 g) sliced almonds, lightly toasted
4 tbl (2 oz / 57 g) unsalted butter, cold

Equipment:
1 8″ cake (brownie) pan
1 8″ parchment paper square

Pre-recipe preparations:

• Drain cherries, dry on a paper towel-lined plate
• Bring yogurt or buttermilk to room temperature
• Prepare cake pan
• Preheat oven the 400°F

Directions:

1. Combine dry ingredients in large mixing bowl.
2. Using a pastry blender cut in the butter until the mixture resembles coarse crumbs.
3. Stir almond extract into the yogurt or buttermilk. Add to the dry mixture and gently stir until mixture
   comes together into a dough. Spread into the pan. It will be thin.
4. Scatter the cherries over the dough.
5. For the crunch topping, combine the flour and brown sugar in a medium mixing bowl. Add the
   butter and almonds and, with your fingers, mix until combined. It will be lumpy. Spread over the
   cherries.
6. Bake until golden brown and the cake tests clean, about 28 to 30 minutes.
7. Let cool for 20 minutes, then turn over onto flat plate, and back over onto a cooling rack. Serve just
   warm or room temperature.