An olive oil cake loaded with fresh cherries is, for me, one of the best things about summer baking.
Preheat your oven to 350ºF. Spray a bundt pan with cooking spray and set aside. (See Note)
In a large bowl, whisk together the all-purpose flour, almond meal, sugar, salt, baking powder and baking soda.
In a medium bowl, whisk together the eggs, olive oil and milk then pour the mixture into the bowl with the dry ingredients. Add the cherries and stir the batter just until combined.
Bake for 45-55 minutes (depending on the size pan you use) or until a toothpick inserted in the cake comes out clean. Turn the bundt pan over on a cooling rack and allow the cake to cool. Dust with powdered sugar before serving (optional).
Bundt Pan: This is the first time I've adapted the recipe for a bundt pan and I used a 6-cup pan rather than the standard 10-cup size. My batter baked just higher than the rim (no overflowing). I'm noting this because when you invert the cake it won't lay flat--you can see this in the pictures. The amount of batter here should be enough for a standard bundt pan and you can avoid it rising over the rim like mine. You can also bake this in a 10-inch round cake pan or same size cast iron skillet.
Flour: You can also use a combination of flours here. I've used 1 1/2 cups spelt or whole wheat flour with 1/2 cup all-purpose.
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