1 pound fresh Morada
Produce Bing
cherries, pitted
Confectioners’ sugar,
for dusting
Lynette’s Favorite
Cherry-Almond Cake
Morada Produce
1 cup blanched almonds
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup ( 1 stick) butter,
softened
3/4 cup sugar, plus 1
teaspoon for topping
3 eggs
Preheat oven to 350°F. Butter a 9-inch springform
pan and line the bottom with parchment. Dust the
sides with flour.
1/4 teaspoon almond
extract
1/2 teaspoon vanilla
extract
Coarsely chop almonds. Reserve 1/4 cup almonds.
Place the remaining almonds in a food processor.
Add flour, baking powder and salt. Process until the
almonds are finely ground.
In a mixing bowl, cream butter with 3/4 cup sugar.
Then beat in eggs one at a time. Add almond and
vanilla extracts.
Add the flour mixture gradually, mixing until smooth.
Scrape into the prepared pan. Place cherries on top in
a single layer.
Mix the reserved 1/4 cup almonds with 1 teaspoon
sugar and sprinkle around the cake’s edges. Bake for
45 minutes, or until a toothpick comes out clean.
Let cool in the pan for 10 minutes, then unmold and
let cool completely on a wire rack. Transfer to a cake
plate. Dust the top edges with confectioners’ sugar.
Makes 4-6 servings.
Preheat oven to 350°F. Grease a 9-by-9-inch
square pan.
In a large mixing bowl, blend softened butter and
sugar with a spoon. Add egg, vanilla, 2 cups flour,
baking powder and milk. Mix until blended.
In a separate bowl, mix together frozen berries and
1 teaspoon flour. Add berries to the batter and mix
gently. Pour into the prepared pan.
Combine the topping ingredients in a bowl and blend
until crumbly. Spread evenly over the batter.
Bake on the middle oven rack for 50-55 minutes, or
until a toothpick inserted in the center comes out
clean. Makes 6 servings.
Recipe developed by Lynn Alimo, pastry chef.
1/2 stick butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups plus 1 teaspoon
flour, divided
1 teaspoon baking powder
1/2 cup milk
2 cups Kirkland Signature/
Rader Farms Nature’s
Three Berries (frozen
raspberries, blueberries
and blackberries)
TOPPING
1/2 cup sugar
1/2 stick cold butter, cut
into small pieces
1/2 cup flour
Berry Crumb Cake
Kirkland Signature/Rader Farms
