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Almond Buttermilk Cake With Cherries
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Ingrediënten
- 190 liter ( 1.5 sticks ) unsalted butter, room temperature, plus more for pan and parchment
- A bowl with a capacity of 3/5 liter containing cake flour, plus more for pan
- A bowl with a capacity of 3/5 liter containing ( 284 gram ) fresh cherries, pitted and halved
- A cup with a capacity of 60 ml containing plus A bowl with a capacity of 1/3 liter containing sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
Bereiding
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Preheat oven to 170 degrees.Butter a 9"-10" spring form pan.Line bottom of pan with parchment paper.Butter parchment paper.Dust pan with flour, tapping out any excess.Arrange cherries in an even layer and sprinkle with 60 liter sugar.
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Sift cake flour, baking powder, salt, and baking soda into a medium bowl and set aside.Add butter and sugar to a large bowl and beat with an electric mixer until pale and fluffy, about 2 minutes.Add eggs, one at a time, mixing well after each addition.Beat in almond and lemon zest.Reduce speed to low and incorporate flour mixture in 3 additions, alternating with 2 additions of buttermilk, ending with flour mixture.Pour batter over cherries in pan and smooth the top.
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Bake until cake is golden brown and a toothpick inserted into the middle comes out clean, about 1 hour to 1 hour and 20 minutes.Let cake cool in pan on a rack for 15 minutes.Then run a thin, sharp knife around the edge of the pan and release the spring form collar.Invert cake onto a rack and remove bottom and parchment paper.Let cake cool completely.Dust with powdered sugar and sprinkle with toasted almonds before serving.
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To freeze, slice cake into generous wedges.Wrap tightly with plastic wrap.Place slices into a freezer bag or storage container in freezer.Let slices thaw at room temperature, dust with powdered sugar, sprinkle with almonds, and serve.
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