The Easy Cherry Cake I Can't Stop Making

Preparation - Preheat the oven to 350°F: Grease a 10-inch springform cake pan with butter. Use your hands to dust the pan lightly with flour, then tap out any excess.

Dry Ingredients - Combine the dry ingredients: In a medium bowl, add the flour, baking powder, and salt. Whisk until combined.

Wet Ingredients - Beat the butter and sugar: In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes.

Wet Ingredients - Incorporate the eggs and extract: Add the eggs, one at a time, beating until fully incorporated after each addition. Scrape down the bowl with a rubber spatula halfway through. The batter should be smooth, light, and fluffy. If the emulsion breaks after adding the eggs and the batter has separated, you can add a couple tablespoons of the flour and mix just until it becomes smooth again. Add the almond extract and mix on low speed to combine.

Mixing - Add the dry ingredients: Beat in the flour mixture on low speed, or gently fold it in with a rubber spatula, just until combined and no streaks of flour remain.

Assembly - Transfer batter to the cake pan and add cherries: Transfer the batter to the prepared cake pan. Lightly press the pitted cherries into the batter, making a circular pattern. Don't press them in too deep or the cake will envelop them while baking.

Baking - Bake the cake: Bake the cake for about 1 hour, or until a toothpick inserted in the center of the cake comes out clean. The cake should be golden and will have risen around the whole cherries, which should still be visible on top.

Cooling - Cool cake: Remove from the oven. Allow to cool in the pan for 10 to 15 minutes before unmolding. Let it cool completely on a wire rack before serving.