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betty's bavarian almond and sour cherry cake

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

Rich, buttery, moist and nutty with sour cherry pieces dotted throughout - not an overly sweet cake and perfect for morning or afternoon tea. This Bavarian bunt cake travels beautifully if you're not meeting up in your home. This recipe has been tweaked from the "Everyday Cookbook" by Marguerite Patton 1968 original recipe found on page 261.

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yield 16 serving(s)
prep time 10 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For betty's bavarian almond and sour cherry cake

  • 9 1/2 oz
    super soft butter (not margarine)
  • 9 1/2 oz
    sugar
  • 5 lg
    eggs, room temperature
  • 4 oz
    almond meal
  • 9 1/2 oz
    flour
  • 3 tsp
    baking powder
  • 1 1/2 tsp
    almond extract
  • 1 jar
    sour cherries, well drained and liquid squeezed out

How To Make betty's bavarian almond and sour cherry cake

  • 1
    Pre-heat oven to 340oC (165oC) and well grease a large bunt tin.
  • 2
    Cream butter and sugar until thick and whipped (a good 5 minutes). Add almond essence and eggs, one at a time beating well after each addition.
  • 3
    Add in almond meal and cherries, beat to combine. Add flour and baking powder and fold through.
  • 4
    Bake in pre-heated oven for 70 minutes or until when cooked when tested with a toothpick. Leave in cake tin for 10 - 15 minutes. Turn out on to a wire rack and cool.
  • 5
    Best eaten when no longer warm. Can be made day prior and store well to prevent staleness.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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