Basque Cake with Cherry Preserves
From Karen Greenawalt
| 1 C. unsalted butter, softened 1 1/3 C. granulated sugar 3 large eggs 1 tsp vanilla 2 3/4 C. cake flour 1/4 tsp salt 1 tsp baking powder 1/8 tsp almond extract 1/3 C. sour cherry preserves 1/4 C. sliced almonds, optional Confectioners' sugar, for dusting |
| Place an oven rack in the middle of the
oven. Preheat to 325 degrees F. Butter a 10-inch cake
pan or spring form pan. Beat the butter until creamy.
Gradually beat in the sugar until light and fluffy. Add eggs
one at a time beating after each. Add vanilla.
Sift the flour, salt, and baking powder. Use a spatula to fold the dry ingredients into the butter mixture. Spread half the batter in the prepared pan. Stir the almond extract into the cherry preserves. Spoon the cherry preserves over the batter, spreading it within 2 inches of the edge. Drop the remaining batter by large spoonfuls or pipe it over the preserves spreading to edge of pan. Sprinkle with sliced almonds. Bake for 40 to 50 minutes or until done. Let cool in the pan. Unmold the cake and dust with confectioners' sugar. |