(Hungarian Cherry Coffee Cake)
This cake is moist, chock-full of cherries, easy to make and is delicious. You can make this a day ahead.
Ingredients
Softened butter and dried bread crumbsfor the pan
1 1/2cupsall-purpose flour
2/3cupsliced natural almonds
1teaspoonbaking powder
1/4teaspoonsalt
300g2 1/2 sticks unsalted butter, at cool room temperature
1cupgranulated sugar
1-1/2teaspoonsvanilla extract
6large eggsseparated, at room temperature
1poundsweet cherriespitted (preferably fresh, or use 380g (12 ounces) frozen cherries, unthawed, and bake for a few more minutes)
Confectioner's sugarfor garnish
Instructions
Preheat to 375°F. Butter a 13- X 9-inch baking pan, coat with the bread crumbs, and tap out the excess.
Process the flour, almonds, baking powder, and salt in a food processor until the almonds are very finely chopped, almost a powder; set aside.
Beat the butter on high speed in a medium bowl until smooth, about 1 minute. Gradually add the sugar and beat until light in color and texture, about 2 minutes. Add the yolks one at a time, beating well after each addition, then add the vanilla extract.
Using clean beaters and a clean, dry bowl, beat the egg whites on high speed just until they form stiff, shiny peaks. Fold half of the whites into the butter mixture, then half of the almond-flour mixture; repeat with the remaining whites and almond-flour mixture to make a thick batter.
Spread evenly in the pan and arrange the cherries in rows in the batter.
Bake until golden brown and until the top springs back when lightly pressed in the center, approximately 30 to 35 minutes. Sift confectioner's sugar over the top. Serve warm or cool completely.