Cherry-Al­mond Cof­fee Break Cake

Con­sider swap­ping the cher­ries for other in-sea­son fruit. Rhubarb would be nice here, too.

Country Woman - - LET’S EAT - —SHAUNA SEVER OAK PARK, IL

PREP: 20 MIN. • BAKE: 70 MIN. MAKES: 8 SERV­INGS

Cook­ing spray

1 cup plus 2 Tbsp. sugar

8 oz. al­mond paste

1 cup plus 2 Tbsp. all-pur­pose flour, di­vided ³₄ cup but­ter, cut into pieces, soft­ened

2 tsp. vanilla ex­tract

1 tsp. finely grated lemon zest 6 large eggs, at room

tem­per­a­ture

2 tsp. bak­ing pow­der

³₄ tsp. fine sea salt 8 oz. whole, pit­ted, unsweet­ened dark cher­ries (fresh or thawed frozen) Con­fec­tion­ers’ sugar

1. Po­si­tion a rack in cen­ter of oven; pre­heat the oven to 325°. Spray a 9-in. spring­form pan with cook­ing spray and line the bot­tom with parch­ment pa­per.

2. In the bowl of a food pro­ces­sor fit­ted with a steel blade, com­bine sugar, al­mond paste and ¼ cup of flour. Process un­til blended and re­sem­bling sand, about 1 minute. Add the but­ter, vanilla and lemon zest. Blend con­tin­u­ously for 2 min­utes, un­til the bat­ter is smooth and light­ened in tex­ture.

3. With the food pro­ces­sor run­ning, add eggs one at a time, giv­ing each about 5 sec­onds to blend into the bat­ter. When all the eggs have been added, stop the pro­ces­sor and scrape down the sides and bot­tom of the bowl. Process for 15 sec­onds more. Add re­main­ing flour, bak­ing pow­der and salt. Pulse 20 times to blend.

4. Scrape bat­ter into the pre­pared pan. Scat­ter cher­ries over the top.

5. Bake un­til cake is puffed and golden and a tooth­pick in­serted in the cen­ter comes out clean, about 70 min­utes. Cool com­pletely in the pan. Re­move from pan and dust with con­fec­tion­ers’ sugar.

1 piece: 530 cal., 29g fat (13g sat. fat), 185mg chol., 508mg sod., 61g carb. (42g sug­ars, 2g fiber), 9g pro.

`It’s been a mis­sion of sorts to pull mean­ing­ful meals and sweet treats from the oven.❞

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