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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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From America's Test Kitchen Best Lost Recipes 2007 Ingredients:
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 |
2 1/2 tablespoons cornstarch |
3/4 cup sugar |
1 teaspoon almond extract |
1/2 cup pecans, toasted |
reserved cherry juice |
Directions:
1. Preheat oven to 350. Grease and flour a 9 inch cake pan.
2. Whisk flour, baking powder, and salt in a medium bowl.
3. Whisk eggs and vanilla in a small bowl.
4. With an electric mixer, beat butter and sugar together until fluffy, 2 minutes.
5. Reduce mixer speed, and add egg and flour mixture alternately in two batches, beating on low speed until combined.
6. Fold in cherries with rubber spatula.
7. Scrape batter into prepared pan and bake 30-35 minutes. Cool completely.
8. For the topping:.
9. Combine reserved cherry juice, cornstarch, sugar, and almond extract in a small saucepan over medium heat until it begins to bubble, about 4 minutes.
10. Let cool completely, 30 minutes.
11. Spread over cooled cake and arrange pecans decoratively on top.
12. May be stored at room temp for 2 days.
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