2cupsfrozen pitted sweet cherries, thawed or partially thawed
1Tbspwhite sugar
1/2cupsliced almonds
Garnish:
Icing/Confectioners's sugar, for dusting
Prevent your screen from going dark
Instructions
Prepare 8-inch springform pan by spraying the sides with baking spray and lining the bottom with a round of parchment paper. Place onto a baking sheet and set aside.
Preheat oven to 350F. (regular bake setting/not fan assisted)
In a large bowl, whisk together the flour, ground almonds and sugar. Using a pastry cutter or two knives, cut in butter until crumbly. Remove 3/4 cup of the crumb mixture to a small bowl and place the bowl in the freezer while you make the rest of the cake.
Add the baking powder, baking soda and salt to the remaining crumb mixture. In a small bowl, stir together the egg, sour cream and vanilla and add to the dry mix, stirring until blended. Spoon mixture into the prepared springform pan and using the back of a spoon press to the edges and even the top somewhat (mixture will be thick and dry/crumbly).
Spread cherries evenly over the top (Be generous. The cherries should almost completely cover the batter, with just a bit of space in between). Sprinkle cherries with 1 Tbsp sugar. Spoon the reserved crumb mixture from the freezer over-top, then scatter the top with sliced almonds.
Bake cake (on top of baking sheet) at 350°F for 70-80 minutes or until center is set (when tested with a skewer) and top is lightly golden in spots and deep golden around the edges. Cool on a wire rack in pan for 5 minutes, then run a knife around the edge of the pan and remove the side ring. Continue to cook on rack until cooled.
Notes
Be sure to check out the notes above this Recipe Card, for more tips and tricks for this recipe!