There is nothing quite like waking up on a weekday morning and deciding – before you even open your eyes – that you’re not going to leave the house all day.
That is where this cake comes in.
It is easily thrown together with pantry staples and whatever fresh, seasonal fruit you have on hand. It takes 10 minutes to prepare. The butter is melted – no creaming! No mixers! No waiting for butter to thaw! It’s sweet, but not too sweet… so you don’t have to feel guilty if you eat half of it (…with a side of bacon. And a mimosa.)
The original recipe called for fresh figs, which were out of season, so we subbed in cherries. We think that peaches or strawberries might work nicely as well! This cake keeps well in the fridge if wrapped up tightly... apparently (we’ve never had any left-overs).
Cherry Almond Breakfast Cake
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/2 cup granulated sugar
2 large eggs
1 1/2 cups buttermilk*
1/4 cup unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup pitted cherries sliced in half
1/2 cup sliced almonds
3 tablespoons sugar (confectioner or baker’s) for topping
- Preheat oven to 375 degrees F, centre rack in middle of the oven.
- Melt butter in small sauce-pan, remove from heat just as it begins to foam; set aside.
- Butter a 10-inch skillet, dust with flour.
- In a medium bowl, whisk together dry ingredients. Set aside.
- In a small bowl, combine the buttermilk, eggs, and melted butter. Whisk in vanilla and almond extract.
- Combine the wet and dry mix and stir until there are no lumps. Pour the batter into the skillet. Top batter with cherries, gently pressing them part-way into the batter. Sprinkle with sliced almonds and then sprinkle generously with sugar.
- Bake for 20-25 minutes; a toothpick inserted into the thickest part of the cake should come out clean.
- Set skillet on drying rack and allow cake to cool to room temperature before serving.
*Who actually keeps buttermilk in their fridge? No one. We never buy it: simply put 1 TSP of fresh lemon juice in 1 cup of whole milk and let sit for 5 minutes. This substitutes perfectly for buttermilk in any recipe.