Ingredients

The following ingredients have 4 Servings
  • 2 cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter (softened)
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
  • ¼ cup plain Greek yogurt
  • ¼ cup milk
  • ¾ cup dried cherries (roughly chopped )
  • ⅓ cup sliced almonds
  • 1 cup powdered sugar
  • ½ teaspoon almond extract
  • 4-5 tablespoons milk
  • 8-10 dried cherries

Instruction

  • Preheat oven to 350°F. Lightly grease bottom and sides of a 9 inch springform pan.
  • In a medium bowl, whisk together flour, baking powder, baking soda and salt.
  • In a large mixing bowl, beat the butter and sugar until creamy and lemony colored, about 2 minutes.
  • Beat in egg and extracts. Add milk and yogurt and mix until smooth.
  • Slowly add flour mixture and mix until incorporated.
  • Fold in cherries and pour batter into the prepared springform pan.
  • Back at 350°F until the top is golden and a toothpick inserted in the center comes out clean.
  • Set on a cooling rack to cool for 15 minutes.
  • While the cake is cooling, place almonds in a skillet and heat over medium heat for 305 minutes until the nuts begin to toast. Remove from pan and set aside.
  • Slide a knife around the edges of the cake, then release the springform pan to prevent the cake from sticking to the sides.
  • In a small bowl combine the powdered sugar, almond extract and enough milk to make a slightly runny glaze. Spread the glaze over the cake allowing the it to drip down the sides.
  • Decorate the top with toasted almonds and extra dried cherries. Serve warm or at room temperature.