Cherry season is in full swing here in BC. Those beautiful ruby gems are abundant in the grocery stores and farmers’ markets, finally selling for an affordable price. We’ve been enjoying many a cherry lately – juicy and sweet, they make the perfect summer snack.
As great as they are on their own, knowing I have an abundance of a certain fruit always makes me want to bake something with it.
I remembered a cake I made at the end of last summer, when I found myself with a plethora of plums from my neighbour and honey bestowed upon me by my sister’s boyfriend. And wouldn’t you know it – I had just received some of that amazing honey again.
I figured the cherries would be a great replacement for the plums, as both are stone fruits. So I set out pitting those little buggars.
Pitting cherries is a messy job.
I had in my mind that I wanted to combine cherry and almonds in this cake – the two just go together so well – so I made a few tweaks to the original recipe, and assembled the ingredients.
I have no idea how old our almond extract is, but it’s still potent!
Soon enough I had a cake ready for the oven.
A mere 30 minutes later, my kitchen was filled with the lovely scent of almonds as the final product emerged from the oven.
The cherry halves had nestled themselves in the dense, golden cake.
As soon as mom saw it, she asked if she could serve it to friends coming over that evening. Taste-testers? Perfect!
Everyone enjoyed their piece. My dad raved about it actually – cherry is one of his favourite pie flavours, so perhaps that’s why? And I thought it was pretty fabulous as well.
So if you find yourself with an abundance of cherries, and it’s not too hot to fire up the oven, might I suggest you try this cake?
Cherry Almond Crumble Cake
serves 8 – 10
Enjoy the classic pairing of cherries and almonds in this honey-sweetened, crumbled topped cake. Made with whole grains, nuts, and seasonal fruit, this cake packs nutrition along with flavour. Great paired with tea or coffee for an afternoon snack, or served for dessert, perhaps with a scoop of vanilla ice cream. I bet it would even be good for breakfast!
- 2/3 cup honey
- 1 egg
- 3/4 cup plain, non-fat yogurt
- 1 tsp almond extract
- 1 cup whole wheat flour
- 1/2 cup ground almonds or almond flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups pitted and halved cherries
- 3 tbsp oats
- 3 tbsp sliced almonds
- 1 tbsp ground flax seed
- 1 tbsp honey
- Preheat oven to 375 degrees F. Lightly grease and flour a 9 inch cake pan.
- Combine honey and egg in a large bowl, and beat until light and creamy. Stir in yogurt and almond extract.
- Combine flour, ground almonds, baking powder and salt, then add to wet mixture. Mix well, ensuring there are no lumps.
- Pour batter into cake pan, then arrange cherries on top as you wish.
- In a small bowl, combine oats, almonds, flax seed, and honey. Mixture will be very sticky. Sprinkle evenly across the top of the cake.
- Bake for 30 – 35 min, until cake is set and golden brown. Allow to cool before serving.
Note: You may want to cut the cherries into quarters if they are large to allow more cherry goodness to seep into the cake. Also, ensure any almond slices in the crumble topping are not sticking up, as they burn easily.