I normally wake up with plenty of time to write in the morning, but I accidentally overslept  and am rushing to get out the door so we’re going to make this quick.

You know, I’ve never cooked with cherries before. My experience with them has always been when they were overly sweetened, cooked, or oiled. I adore raw cherries and can eat pounds of them in a sitting, but assumed there was no other way I could prepare them that I would enjoy.

This little cake though is a gem. It cooks just long enough for the cherries to wilt a bit, but not so much that they lose their shape and fresh flavor. The combination of almond meal and ground flaxseed reveals a moist cake that still holds together and has a lovely nutty, earthy flavor. I added rosemary and almond extract to further emphasize that earthiness. The custard and cherries act as a counterbalance, imparting richness and a touch of sweet.

This cake is wonderful served with a cup of coffee morning or night.

Cherry Breakfast Cake

Ingredients

Cake:

  • 3/4 c almond meal, packed
  • 1/2 c ground flax seed
  • 2 eggs
  • 2 cups pitted cherries, halved
  • 1/4 cup slivered almonds
  • 1/4 c milk (I used plain almond milk)
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 1 tsp chopped fresh rosemary
  • 1 tsp vinegar (I used balsamic)
  • 1 T lavender
  • 3 T olive oil
  • 1/2 tsp baking soda

Custard

  • 1 egg
  • 1/2 cup cream cheese (I used almond cream cheese) or greek yogurt (if you use greek yogurt, you can probably omit the milk)
  • 2 T milk (I used almond milk again)
  • 1 tsp vanilla extract

Directions

  1. Preheat oven to 350F. Grease an oval 12 x 8 inch baking pan.
  2. In a mixing bowl, combine all wet cake ingredients (holding the cherries back) and whisk until incorporated.
  3. Add dry cake ingredients to wet and mix until combined and smooth.
  4. Fold in 1.5 cups of pitted and sliced cherries.
  5. Transfer the batter to the baking dish and spread with a spatula.
  6. In a separate bowl, assemble your custard: whisk until all ingredients are well incorporated and you have a smooth batter.
  7. Dollop the batter onto the cake, letting it settle in any valleys. Finish off by dropping cherries on top of the cake and pressing into the custard and/or batter. You can have fun and make a design if you’d like.
  8. Bake 18-20 minutes or until beginning to brown and firm to the touch. Allow to cool slightly before serving.

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