by Eileen Goltz, Kosher Food Writer, Lecturer and Author, Perfectly Pareve Cookbook
This was originally a cranberry and pecan cake but I had neither and so voila, I used the cherries and almonds I had and this delicious cake was the result. From an unknown source from my recipe file.
2 cups flour
1/2 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/3 cup oil
1 teaspoon vanilla
1 cup milk or dark chocolate chips
1/2 cup toasted, sliced almonds
2 cup fresh or frozen cherries, pitted
Preheat oven to 350. Grease an 8 x 8-inch baking pan.
In a bowl combine the flour, sugar, baking powder, baking soda and salt. Mix to combine. Add the almonds and chocolate chips and mix to combine. In another bowl whisk together the buttermilk, oil, egg, and vanilla.
Fold the flour mixture into the egg mixture and mix to just combine. Gently fold in the cherries. Spread the batter into the greased pan. Bake for 30-35 minutes until the top is golden brown, and a toothpick comes out crumb fee.
Cool for 20 to 30 minutes before cutting and serving.
Yield: Serves 6 to 8
Recipes: Desserts, Cake, Dairy, KosherAdd a comment