Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) almond extract
  • 1 tsp (5ml) vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (50g) superfine almond flour
  • 1 1/2 tsp (7g) baking powder
  • 1/4 tsp (1.5g) salt
  • 2 cups (300g) fresh sweet cherries, pitted and halved
  • 1 tbsp (8g) all-purpose flour
  • 2 tbsp (15g) sliced almonds
  • 1 tbsp (15g) melted butter

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your springform pan and line the bottom with parchment paper to ensure a clean release.
  2. Toss your pitted and halved cherries in 1 tbsp (8g) of flour until lightly coated and set aside to prevent them from sinking during baking.
  3. Beat the softened butter and sugar together on medium-high until the mixture is pale and fluffy (about 3 minutes).
  4. Add eggs one at a time, beating well after each addition. Stir in the almond and vanilla extracts.
  5. In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
  6. Turn the mixer to low and slowly add the dry ingredients. Stop the moment you see no more streaks of flour to keep the crumb tender.
  7. Gently fold in the floured cherries using a spatula.
  8. Pour the batter into the prepared pan and smooth the top. Sprinkle with sliced almonds and brush with melted butter.