Cherry Almond Torte
by
Clinton Kelly
Celebrate cherry season with this rustic Cherry Almond Torte, an easy one-pan dessert that's perfect for entertaining. Sweet cherries bake into a buttery almond cake with a crisp sugar topping, creating an elegant dessert that's just as delicious served warm or at room temperature.
Prep Time:
20 Minutes
Cook Time
1 hour 10–20 minutes
Serves:
8 Servings
Level:
Beginner
¾ cup sugar
½ cup unsalted butter, softened
2 large eggs
½ teaspoon almond extract
1 cup unbleached all-purpose flour, sifted
1 teaspoon baking powder
Pinch of salt
Approximately 3 cups pitted cherries (fresh or frozen)
1–2 tablespoons sugar, for topping
¼ cup sliced or slivered almonds
Ingredients
Step 1: Preheat oven to 350°F. Grease a 9-inch springform or cake pan.
Step 2: Cream the butter and ¾ cup sugar until light and fluffy.
Step 3: Beat in the eggs one at a time, then mix in the almond extract.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Fold the dry ingredients into the butter mixture until just combined. The batter will be thick.
Step 6: Spread the batter evenly into the prepared pan.
Step 7: Arrange the cherries over the batter, gently pressing them into the surface.
Step 8: Sprinkle with 1–2 tablespoons of sugar and top with the sliced almonds.
Step 9: Bake for 1 hour 10 minutes to 1 hour 20 minutes, until golden and a toothpick inserted into the cake comes out clean. If the almonds begin browning too quickly, tent loosely with foil during the final 10 minutes.
Instructions
Cool before slicing. Serve with vanilla ice cream or whipped cream, if desired.