Dessert + wine.
Is there a better pairing?
It's been so humid and sticky in New York City lately that after a stressful (and sweaty) day, sometimes all I want is a chilled glass of wine. I'm pretty easy with wine. In the summer, I like my whites and roses fruity but dry. After all, the point is to feel refreshed in the heat! And, when a dry white/rose is paired with a sweet dessert there's truly nothing better.
I mentioned this a couple weeks ago but this summer has been so crazy that I haven't had a chance to bake as much as I'd like. It's tough because summer means relaxation but also always being on the go, taking advantage of the summer Friday half day, and spending as much time at the beach as possible. I had one weekend in the city this month (can you believe that?!) and I spent it baking with the most summery ingredient I could think of - cherries.
This Cherry Almond Layer cake is so flavorful but also really light. It's perfect for your end of summer gathering with friends, especially because the layers gives the impression that you spent hours decorating it, when in fact you just sliced a cake in half lengthwise. Hey, fake it till you make it, right? I paired my slice with a chilled glass of Sutter Home Rose. The flavors melded together perfectly since with wine was tangy, dry and refreshing, and the cake was light and sweet. I think this combo is going to become my go-to in the years to come.
Cherry Almond Layer Cake
(makes one 6-inch cake to slice in half)
Preheat the oven to 350 degrees F. Oil a 6 inch round cake pan and set aside. In a medium bowl, mix together flour, baking soda and cornstarch and set aside.
In a large bowl, whip together the sugar and butter until light and fluffy. Add in egg whites one at a time and continue mixing. Add in oil and vanilla extract and mix. In batches, add in the flour mixture and continue mixing slowly until everything is incorporated. Finally, add sliced fresh cherries and stir together.
Transfer the mixture into the cake pan and bake for 30-40 minutes, until a knife that's inserted comes out clean. Let cool and once the cake is cool, carefully take it out of the pan by inverting it onto a tray and cut it in half so there are now two layers.
Make whipped cream frosting by mixing all ingredients together in a Vitamix or similar blender. Build cake by placing one layer down on a cake stand, adding on a layer of whipped cream, a layer of sliced cherries, and repeat. Decorate top of cake with cherries if desired.
Enjoy with Sutter Home Rose!
- 1 1/4 c. all purpose flour
- 1/2 cup fresh cherries, pitted and sliced (you'll need more cherries for the layers)
- 1/8 c. cornstarch
- 1/2 c. unsalted butter, room temperature
- 3/4 c. granulated sugar
- 2 egg whites
- 1/2 c. vegetable oil
- 1/2 tsp. almond extract
- 2 c. heavy whipping cream
- 1/4 tsp. vanilla extract
- 1/2 c. confectioner's sugar
This post was sponsored by Sutter Home Wines. Find out more about their amazing wine here.