A light, fluffy cake full of fresh cherries and sprinkled with sugar.
Preheat the oven to 375°F. Spray an 8-inch square baking dish with cooking spray.
In a medium bowl, whisk together the flours, baking powder, and salt; set aside.
Using an electric mixer, beat the coconut oil, butter and sugar. Beat in the almond extract and egg until blended.
Add the flour mixture in three additions, alternating with the coconut milk, beating after each addition until just combined.
Spread the batter in the bottom of the baking dish. I used my fingers to spread it out. Lay cherries on the batter and sprinkle with turbinado sugar.
Bake the cake for 20-23 minutes or until it is golden brown.
You must be logged in to post a review.
I really enjoyed this cake! sweet but not too sweet. I also topped mine with some sliced almonds. I would make this again, and I think I might try with strawberries and vanilla too.
Prep: Cook:
Serves: 12 Level: Intermediate
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 16 Level: Easy
Prep: Cook:
Serves: 32 Level: Easy
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.