Sophie'S Cherry Cake
- Cake
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, softened
- 3/4 cup sugar
- 1 (14 1/2 ounce) can tart cherries, drained reserve juice
- Topping
- 2 1/2 tablespoons cornstarch
- 3/4 cup sugar
- 1 teaspoon almond extract
- 1/2 cup pecans, toasted
- reserved cherry juice
- Preheat oven to 350. Grease and flour a 9 inch cake pan.
- Whisk flour, baking powder, and salt in a medium bowl.
- Whisk eggs and vanilla in a small bowl.
- With an electric mixer, beat butter and sugar together until fluffy, 2 minutes.
- Reduce mixer speed, and add egg and flour mixture alternately in two batches, beating on low speed until combined.
- Fold in cherries with rubber spatula.
- Scrape batter into prepared pan and bake 30-35 minutes. Cool completely.
- For the topping:
- Combine reserved cherry juice, cornstarch, sugar, and almond extract in a small saucepan over medium heat until it begins to bubble, about 4 minutes.
- Let cool completely, 30 minutes.
- Spread over cooled cake and arrange pecans decoratively on top.
- May be stored at room temp for 2 days.
cake, flour, baking powder, salt, eggs, vanilla, unsalted butter, sugar, tart cherries, topping, cornstarch, sugar, almond, pecans, cherry juice
Taken from www.food.com/recipe/sophies-cherry-cake-490570 (may not work)