Ingredients
– 1 cup unsalted butter, softened
– 1 ½ cups granulated sugar
– 3 large eggs
– 1 teaspoon almond extract
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 cup sour cream
– 1 ½ cups fresh or frozen cherries, pitted and halved
– ½ cup sliced almonds for garnish
Equipment Needed
– Mixing bowls
– Electric mixer (hand or stand)
– Measuring cups and spoons
– Rubber spatula
– 9-inch round cake pans
– Parchment paper
– Cooling rack
Step-by-Step Instructions
Let’s get started! First, I preheat my oven to 350°F (175°C). Greasing the cake pans is next, and I always make sure to line the bottoms with parchment paper for easy removal. In a large mixing bowl, I cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The sweetness really starts to fill the air! Now, it’s time to add in the eggs one by one, mixing well after each addition. Lastly, I stir in the almond extract for that lovely, aromatic touch. (See the next page below to continue steps…)