• Cooking Time: 50
  • Servings:
  • Preparation Time:



  • Cake:
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 cup light-brown sugar
  • 2 eggs plus 1 egg yolk
  • 1 cup sour cream
  • 1/4 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 cup dried tart cherries, roughly chopped
  • 1/3 cup sliced almonds


  • Sift together flour, baking powder, and salt.
  • In the bowl of an electric mixer, combine oil, sugar, and brown sugar on low.
  • Beat in eggs and yolk, one at a time.
  • Add half the flour mixture to the egg mixture and beat on low until combined.
  • In a small bowl, combine sour cream (or yogurt) and almond and vanilla extracts; mix in sour-cream mixture, then add remaining flour mixture, beating until just combined.
  • Spread half of the batter (it will be very thick) over bottom of pan.
  • Cover with half of the crumb mixture and all of the cherries. Carefully spread remaining batter, then cover with remaining crumb and top with almonds.
  • Bake 50 minutes or until a toothpick inserted in the center comes out clean.
  • Serve while still slightly warm.
  • Cake may be made one day ahead. If so, cool thoroughly, wrap in plastic, and store at room temperature.

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