Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1.5 tsp (7g) Baking powder
  • 0.25 tsp (1.5g) Salt
  • 2 tbsp (16g) All-purpose flour
  • 0.5 cup (113g) Unsalted butter, softened
  • 1 cup (200g) Granulated sugar
  • 2 large (100g) Eggs, room temperature
  • 1 tsp (5ml) Vanilla extract
  • 0.5 tsp (2.5ml) Almond extract
  • 0.5 cup (120ml) Whole milk, room temperature
  • 2 cups (300g) Fresh cherries, pitted and halved

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your 9-inch cake pan and line the bottom with parchment paper.
  2. In a small bowl, toss the halved cherries with 2 tablespoons of flour until lightly coated to prevent them from sinking.
  3. In a large bowl, cream together the softened butter and granulated sugar on medium-high speed until the mixture looks pale and fluffy (about 3 minutes).
  4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla and almond extracts.
  5. Reduce mixer speed to low. Add 1/3 of the flour mixture, followed by half of the milk. Repeat, ending with the final third of the flour. Mix only until combined.
  6. Gently fold in the floured cherries using a rubber spatula.
  7. Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted into the center comes out clean.