Warm Almond Cherry Cake

The other night it was chilly here. I have to say the "other night" because the weather here is like a revolving door. One day freezing the next beautiful. On one of the chilly nights, we enjoyed a nice piping hot bowl of homemade chicken soup. Since the only thing we were having was soup, I thought it would be nice to have dessert. This cake was the perfect comfort food to follow our soup. The dessert reminded me of a cobbler, although the bottom is definitely cake like. It had the flavor of a pound cake but not quite as dense. The great thing about this cake is you can use any frozen fruit you have on hand. I happened to have a mix of organic cherries and berries. This was really quick to throw together. Its one to remember for unexpected company or if you just want something sweet following dinner, since its ingredients I always have on hand.

Warm Almond Cherry Cake

Serves 6

• 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pie plate
• 1 cup all-purpose flour (spooned and leveled), plus more for pie plate
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 3 large eggs
• 1/2 teaspoon pure almond extract
• 1 bag (12 ounces) frozen cherries, thawed and dried
• 1/2 cup sliced almonds

1. Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
2. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix).
3. Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.

Source: Everyday Food Magazine.