Cherry Almond Buckle

Name: Cherry Almond Buckle
Total time: 90 min
Ingredients: 1 + ¼ cups Flour; 1 tsp Baking powder; ¼ tsp Salt; 10 tbsp Butter, softened, melted; ¾ cups Sugar; 2 Egg; ½ cups Sour cream; 1 tsp Vanilla; ¾ tsp Almond extract; 1 Cherry, halved quartered; ¼ cups Brown sugar; ¼ tsp Cinnamon, ground; ¼ cups Almond, sliced

By Sally's Baking Recipes · 90 min

Ingredients

Flour1 + ¼ cups
Baking powder1 tsp
Salt¼ tsp
Butter · softened, melted10 tbsp
Sugar¾ cups
Egg2
Sour cream½ cups
Vanilla1 tsp
Almond extract¾ tsp
Cherry · halved quartered1
Brown sugar¼ cups
Cinnamon · ground¼ tsp
Almond · sliced¼ cups

Instructions

Preheat the oven to 177°C (350°F). Grease a 23 cm deep pie dish, a 23 cm springform pan or a 20 cm square baking pan.
Whisk the flour, baking powder and salt together and set aside.
Beat the butter and sugar on high speed for about 3 minutes until smooth and creamy.
Add the eggs, sour cream, vanilla and almond extract and beat on medium-high until combined. Scrape down the bowl.
On low speed, mix in the dry ingredients until smooth, without overmixing.
Gently fold in the cherries.
Spread the batter into the prepared tin.
Mix the 31 g flour, 50 g brown sugar and cinnamon with a fork, stir in the 28 g melted butter until crumbly, not pasty.
Scatter the crumbs and 22 g sliced almonds evenly over the batter.
Bake for 38-45 minutes, until a toothpick inserted in the centre comes out clean. If the top browns too quickly, loosely cover it with foil.
Cool on a wire rack for at least 15 minutes before slicing.
Store leftovers covered in the fridge for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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