The first time I spot cherries in the market during summer is always a joyous occasion. While I cherish all stone fruits — peaches, plums, nectarines — cherries are my slam-dunk favorites. As summer wanes and stone fruit season peaks in September, cherries reach their peak of flavor. Here, simply a light sprinkling of sugar draws out their natural juices and flavor. The sweet and slightly tart cherries perfectly complement the nutty almonds, creating a delightful balance. Plus, the juicy cherries offer a refreshing texture contrast to the crunchy almonds, and the addition of whipped cream elevates the whole experience to pure bliss.
Cake Ingredients
-1 cup sliced almonds (113g)
– Butter for the pan
– 1/4 cup Demerara sugar (50g)
– 3/4 cup plus 2 tablespoons all-purpose flour (118g)
– 1 teaspoon baking powder
– 3/4 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton’s kosher salt
– 7 ounces almond paste (200g)
– 1 1/2 sticks butter at room temperature (170g)
– 2/3 cup granulated sugar (113g)
– 4 large eggs
– 1/4 cup Drambuie or Amaretto (can substitute milk)
– 2 teaspoons vanilla extract
For the Toppings
– 2 cups fresh cherries, pits and stems moved
– 2-4 teaspoons sugar
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract or paste
Preparation
Toast the Almonds
Preheat the oven to 350°F (175°C). Spread the sliced almonds on a baking sheet and bake for about 5-8 minutes until lightly toasted and fragrant. Remove from the oven and set aside. Leave the oven on.
Prepare the Pan
Grease a 9-inch cake pan with butter. Line the bottom with a circle of parchment paper and grease the parchment with butter.
Make the Crunchy Almond Topping
Sprinkle a bit of Demerara sugar on the bottom of the pan. Add a layer of almonds on top. Repeat, making several layers with remaining sugar and almonds until all are used up.
Mix the Dry Ingredients
Whisk together the flour, baking soda, and kosher salt in a medium bowl. Set aside.
Mix the Wet Ingredients
Break the almond paste into small pieces and place in a large bowl. Using a stand or hand mixer, cream together the almond paste, sugar, and butter. (If the almond paste is very hard, break it up in a food processor with some of the sugar before adding.) Add the eggs one at a time with the mixer running, ensuring each is well combined. Scrape down the bowl’s sides to ensure there are no dry spots.
Make the Batter
Add the flour mixture in two additions, combining well after each. Switch to a flexible spatula and mix in the vanilla and Drambuie or Amaretto.
Bake the Cake
Pour the batter into the prepared pan and spread it out evenly. Bake for 35-40 minutes. Test with a cake tester or toothpick, which should come out clean. Let the cake cool in the pan for 15 minutes. Loosen the cake around the edges, then flip it onto a wire rack to cool completely. The bottom is now the top!
Prepare the Cherries
Cut the cherries in half and place them in a medium bowl. Sprinkle with sugar to taste, and let them sit at room temperature for about an hour.
Make the Whipped Cream
Place the heavy cream in a bowl and whisk with a hand mixer. Start slowly and increase the speed as the cream thickens. Once it starts to thicken, add the powdered sugar and vanilla. Continue mixing until you have soft peaks.
Assemble the Cake
Spoon the whipped cream over the center of the cake, leaving the crunchy topping visible around the edges. Top with the cherries. Slice and enjoy.
