A Summer Fresh Cherry Cake Recipe
My friends Christine and Anca, founders of Huckle & Goose, served a version of this cake at a recent dinner we collaborated on this spring. This cake is perfection—the texture of the cornmeal, the way you can substitute any fruit, the lack of overwhelming sweetness. It's my ideal cake.
Tip: I substituted the almond flour with spelt flour and I always reduce the amount of sugar in cakes. My grandmother's rule of thumb is that you can usually get away with using half the sugar a recipe calls for, and so far, she's never been proven wrong. The ½ cup used in this recipe has already been halved.
What You'll Need:
- 3 ½ cups halved and pitted cherries
- 2 tsp cornstarch
- ½ cup sugar, divided
- 1 cup spelt flour
- ¾ cup fine cornmeal
- 1 tsp baking powder
- ¼ tsp sea salt
- ½ tsp ground cardamom
- 1 lemon, zested
- 8 tbsp unsalted butter, softened
- 2 large eggs, at room temperature
- ½ cup full fat coconut milk, room temperature
- 2 tsp vanilla extract
Preheat oven to 360°F. Butter a 9-inch cake pan and line with parchment paper and set aside. Begin by prepping the fresh cherries by pitting and halving.
Toss the cherries, cornstarch, and ¼ cup of sugar in a bowl. Set aside.
Whisk the almond meal, cornmeal, baking powder, salt, cardamom, and lemon zest together in another bowl.
In a stand mixer (or with a hand-held mixer) beat the butter and sugar until light and fluffy. Add the eggs one at a time. Pour in the coconut milk and the vanilla. Mix well. Add the dry ingredients to the wet and mix until combined.
Add the cherries to the cake pan. You want to have a good thick layer of it so you can't see the bottom of the pan anymore. Pour the batter over. Spread evenly with a spatula and transfer to the oven.
Bake for 50-60 minutes, or until a toothpick comes out clean. Let it rest for 15-30 minutes, then invert on a serving plate. Let it completely and serve at room temperature or slightly chilled.
Concept, Styling, Recipe and Photography by Rebecca Gallop of A Daily Something