Cherry Cake

Ingredients:
2 cups (240g) flour, plus more for dusting 1/4 cups (250g) granulated sugar
1 teaspoon baking powder 4 large eggs
1/2 teaspoon salt 1/2 teaspoon almond extract
1 cup unsalted butter, softened 1/2 cups (394g) fresh cherries, stemmed and pitted

Preheat the oven to 350°F. Grease Cake pan with butter. Use your hands to dust the pan lightly with
flour, then tap out any excess.

Combine the dry ingredients:

In a medium bowl, add the flour, baking powder, and salt. Whisk until combined.

In a large bowl, beat the butter and sugar with a mixer on medium-high speed until pale and fluffy,
about 3 minutes.

Add the eggs, one at a time, beating until fully incorporated after each addition. Scrape down the
bowl with a rubber spatula halfway through. The batter should be smooth, light, and fluffy. If the
emulsion breaks after adding the eggs and the batter has separated, you can add a couple
tablespoons of the flour and mix just until it becomes smooth again.

Add the almond extract and mix on low speed to combine.

Add the dry ingredients and gently fold it in with a rubber spatula, just until combined and no streaks
of flour remain.

Transfer the batter to the prepared cake pan. Lightly press the pitted cherries into the batter, making a
circular pattern.

Bake the cake for about 1 hour, or until a toothpick inserted in the center of the cake comes out
clean. The cake should be golden and will have risen around the whole cherries, which should still be
visible on top.

Remove from the oven. Allow to cool in the pan for 10 to 15 minutes before unmolding. Let it cool
completely on a wire rack before serving.