betty's bavarian almond and sour cherry cake
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.
prep time
10 Min
cook time
1 Hr 10 Min
method
Bake
yield
16 serving(s)
Ingredients
- 9 1/2 ounces super soft butter (not margarine)
- 9 1/2 ounces sugar
- 5 large eggs, room temperature
- 4 ounces almond meal
- 9 1/2 ounces flour
- 3 teaspoons baking powder
- 1 1/2 teaspoons almond extract
- 1 jar sour cherries, well drained and liquid squeezed out
How To Make betty's bavarian almond and sour cherry cake
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Step 1Pre-heat oven to 340oC (165oC) and well grease a large bunt tin.
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Step 2Cream 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.
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Step 3Add in almond meal and cherries, beat to combine. Add flour and baking powder and fold through.
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Step 4Bake 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.
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Step 5Best eaten when no longer warm. Can be made day prior and store well to prevent staleness.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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