For the cake:
3/4 cup softened butter
3/4 cup milk
1 1/4 cups sugar
3 eggs (lightly beaten)
1 teaspoon almond extract
1 tablespoon Kirsch cherry liquor (or any brand of cherry liquor) - optional
1 cup flour
1 cup almond flour
1 tsp baking powder
1/2 tsp salt
1 ½ cups fresh cherries halved and pitted
For the Cream Cheese Frosting:
8 tablespoons butter (room temperature)
1 ½ cup powdered sugar
16 oz cream cheese (room temperature)
1 teaspoon vanilla extract
1 tablespoon milk
For the Topping:
¼ cup sliced almonds, broken into smaller pieces with your hand
1 cup fresh cherries, roughly chopped
Sprinkle of powdered sugar (optional)
To make the Cake:
Preheat the oven to 350° F
Grease an 8 in square cake tin and line the base with baking parchment.
Cream the butter and sugar together until mixed well. Beat in the eggs until well blended. Be sure to scrape down the sides of the bowl. In a separate bowl, thoroughly combine the flour, almond flour, salt and baking powder. Add half of this to the egg mixture, along with the almond extract, Kirsch and half of the milk, mix until combined. Then repeat with the remaining half of the flour mixture and then remaining milk. Mix until all the flour is combined.
Lightly coat the cherries with a tablespoon of flour and fold into the cake batter. Pour the batter into the prepared cake pan and smooth the top with the back of a spoon.
Bake for 35 minutes, or until the cake is golden-brown. Remove from oven. Let cool for five minutes, then remove from pan and transfer to a wire rack. After my cake cooled I returned it to the pan, the pan keeps it moist and it was pretty :)
To make the Frosting:
Add the butter, cream cheese, powdered sugar, and vanilla extract to a bowl and beat until combined. Then add the milk and beat until smooth.
Spread the frosting over the cake once the cake has completely cooled.
Then add the Topping:
Sprinkle the almond slices and chopped cherries on top of the frosting. Add a dusting of powdered sugar for extra pizzazz!