Sour cherry almond cake recipe

Sour cherry almond cake
* 1 cup (125 g) all purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon sea salt
* 1/4 tsp cinnamon
* 1/4 cup (57 g) unsalted butter, at room temperature
* 1/2 cup (105g) white granulated sugar
* 1/2 teaspoon pure almond extract
* 1 large egg
* 1/2 cup (120 ml) buttermilk( see note for substitution)
* 1 1/4 cup fresh pitted sour cherries (you can substitute with raspberries or even frozen cranberries )
For the top (it’s optional)
* 1-2 Tablespoons white granulated sugar
* 1/4 cup slivered almonds
Instructions
Preheat oven to 400° F.butter and flour a 8-inch springform pan and line the bottom with parchment paper.
1. Pit the cherries and set aside .
2. In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
3. With an electric mixer or with a stand mixer fitted with the paddle attachment, cream together the butter and sugar at medium speed until light and fluffy, about 2 minutes. Beat in the egg and almond extract.
4. With the mixer at low speed, add the flour mixture in 3 batches, starting with 1/3 of the flour, then 1/2 of the buttermilk, then half the remaining flour, the rest of the buttermilk and finishing with the remaining flour mixture. Mix just until combined.
5. Spoon the batter into prepared cake pan, smoothing top. Scatter the pitted sour cherries evenly over the top and press on them gently.Sprinkle the sugar over-top of the fruits , then slivered almonds.
6. Bake the cake in the middle rack until cake is golden and a toothpick inserted into centre comes out clean, about 25 to 30 minutes. Cool in the pan 10 minutes, then remove the outer ring of the springform pan. Slide the cake on the parchment paper off of the base and onto a cooling rack to cool completely. Enjoy