can or jar (12 to 16 ounces) pitted sour cherries
in light syrup or water; or 1 1/2 cups of
pitted fresh sour cherries
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, cup up in pieces
1/2 teaspoon almond extract
1/2 cup plain yogurt or buttermilk
recipe Crunch Topping (see below)
Heat the oven to 400 degrees. Put aside an ungreased 8x8 square inch
cake pan. Drain canned cherries, then spread out on paper towels to
absorb excess moisture.
large bowl mix the flour, sugar, baking powder, baking soda, and salt.
Cut the butter into flour mixture with 2 knives, tossing pieces with the
flour mixture to coat and separate them as you work. The largest pieces
should be about the size of peas and the mixture should resemble coarse
breadcrumbs. Work quickly. Do not allow the the butter to melt or form a
paste with the flour.
another bowl mix together the yogurt and almond extract. Add to the
butter-flour mixture and stir with a fork just until the mixture clumps
together to form a soft dough. Spread the dough in a thin layer in the
ungreased cake pan. Scatter the cherries evenly over the top of the the
Sprinkle the Crunch Topping over the cherries. Bake until the cake is
golden brown and a wooden pick inserted in the center comes out clean
about 30 to 35 minutes.
Place pan on a wire rack to cool. Cut to serve the cake from the pan. Or
loosen the edges with a knife before serving turning the cake gently out
onto a plate. Then cover with a serving plate and gently turn both
plates over together. If you store this cake overnight the almond flavor
will develop more fully. But cover the cake loosely or the topping will
lose some of its crunchiness.
Crunch Topping: Put 3/4 cup of toasted chopped almonds, 1/3
cup of all purpose flour; 1/3 cup packed light brown sugar, 4
tablespoons of butter cut up in pieces, into a small bowl and work with
your fingers until well blended. The mixture should be lumpy.