Cherry Cake with Almonds

Frozen cherries become juicy and intense when baked into this tender cake. Frozen berries are a great way to savour summer fruit in the fall. Try this cake with blueberries, blackberries, raspberries, or a combination thereof.

8 Tbsp. (1 stick) butter, room temperature
1 cup all-purpose flour, unbleached, spooned and leveled
½ tsp. baking powder
½ tsp. sea salt
¾ cup Monk Fruit Sweetener with Erythritol (Granular)
3 large eggs
½ tsp. pure almond extract
1 (12 oz) bag frozen cherries, thawed and dried
½ cup almonds, sliced

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter and flour a 9” deep-dish pie plate (4 cup capacity); set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside.

Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture
(do not overmix).

Transfer batter to prepared pie plate; scatter cherries and almonds on top.

Bake until a toothpick inserted in center of cake comes out clean, 45-50 minutes. Let cool 10 minutes before serving.

Makes 6 servings.