Buttermilk cake with cherries

• Preparation time: 20 minutes
• Baking time: 40 minutes
• Number of servings: 24 x 24 cm baking tin Per 100 g of dough:
• Energy value 280 kcal
• Carbohydrates 37 g
• Including sugars 14 g
• Protein 6 g Fats 12 g
• Diet: vegetarian.
• wheat cake flour 400 g - 2.5 cups
• natural buttermilk 250 ml - 1 cup
• 3 medium-sized eggs - 170 g total after breaking
• fine sugar 130 g
• almond flakes 75 g
• vegetable oil 120 ml
• baking powder and baking soda 1 flat teaspoon each
• almond flavor 1/3 teaspoon
• fresh cherries - pitted 500 g

Buttermilk cake with cherries

Before you start making the dough, I recommend reading the entire recipe first to prepare for the next steps. Remove the eggs and yogurt from the refrigerator in advance so they are at room temperature.

Cake pan: I used a 24 x 24 cm pan, but you can also use a 24-26 cm springform pan. You can also use another pan with similar dimensions, such as 18 x 27 cm.

In a bowl, combine 400 grams of all-purpose flour, 1 level teaspoon each of baking powder and baking soda. Add 50 grams of flaked almonds (reserve the remaining 25 grams for sprinkling over the cherries). Mix all dry ingredients thoroughly.

Tip: You can also add two level teaspoons of baking powder and omit the baking soda.

Start preheating your oven now: top/bottom baking option; middle or slightly lower oven rack; temperature: 175 degrees Celsius. With convection, set it 10-15 degrees lower.

Pour 130 grams of caster sugar into a larger glass or metal container. Add 3 eggs (kept at room temperature). Beat the sugar and eggs with a mixer at high speed until the sugar is completely dissolved in the eggs. The mixture should be light and fluffy by the end of the mixing process. Beating can take up to 10 minutes (up to 5 minutes with a good mixer). Pour 100 ml of vegetable oil, such as refined rapeseed oil, and 1/3 teaspoon of almond flavoring into the sweet egg whites. Gently fold everything together with a spatula.

Pour in 250 ml of natural buttermilk, previously removed from the refrigerator. Pour the previously mixed dry ingredients into the bowl as well. Mix briefly and gently with a spatula until the batter is smooth. Experienced mixers can use a mixer at the lowest speed (mix only briefly to avoid breaking up any air bubbles). The batter should not be highly aerated, with the consistency of fluffy, warm pudding.

Use a 24 x 24 cm baking pan. Line the bottom with baking paper, grease the sides, and then dust the inside with breadcrumbs or a little flour. Pour the batter into the pan and smooth the surface.

Prepare 500 grams of washed, dried, and pitted cherries. Distribute the cherries whole on the dough, without cutting them into smaller pieces. Sprinkle the entire cake with the remaining 25 grams of almond flakes.

Tip: Flaked almonds can be substituted for the crumble. Mix all the crumble ingredients thoroughly and rub them together in your hands. This will take 90 grams of all-purpose flour and 75 grams each of sugar and butter. The butter should be cold, meaning straight from the refrigerator. For easier preparation, cut it into smaller pieces first. You can use regular or cane sugar to make the crumble. Cover the cherry layer with the crumble.

Place the cake pan in an oven preheated to 175 degrees Celsius (top/bottom heat). Select the middle rack. Bake the cake for about 40-50 minutes (shorter or longer). After about 35 minutes, check if the cake is done with a wooden skewer. If the skewer comes out clean, you can safely turn off the oven. Don't worry about the cake not being baked through, and try not to overbake. Baking the cake too long can dry out and lose its moistness. After baking, slightly open the oven door. After 10 minutes, open the door and remove the cake from the oven. Remove the sides and transfer the cake to a wire rack to cool. My cake baked for about 38 minutes.

Tip: Place the baking pan on a preheated, thin baking tray or rack. The tray or rack should be positioned so that the baking pan is roughly centered in the oven (not too close to the upper and lower heating elements).

Once baked and cooled, the cake can be dusted with powdered sugar. Due to the high moisture content of the fruit, store the cake at room temperature, covered (e.g., under a glass dome). It will keep this way for a maximum of 1-2 days. To extend its freshness to about 4-5 days, store it in the refrigerator, preferably in a closed container to prevent it from absorbing other odors. Before serving, it's a good idea to take the cake out 20 minutes early to allow the cake to regain its perfect, fluffy, and soft texture.

Enjoy your meal.