Cherry Almond Meringue Butter Cake
Serves: one 8 inch cake
*This cake is best eaten the same day baked. Store leftovers in the refrigerator in an airtight container.
  • ½ cup + 2 tablespoons Unsalted Butter, softened
  • ½ cup Raw Cane Sugar
  • 3 Egg Yolks
  • 1 cup + 1 tablespoon All-purpose Flour
  • 1½ teaspoon Baking Powder
  • ¼ teaspoon Salt
  • ⅓ cup Whole Milk
  • 1 teaspoon Vanilla
  • 1 pound Cherries, pits removed and quartered(fresh or frozen)
  • ½ cup Sliced Almonds
  • 4 Egg Whites
  • ⅛ teaspoon Salt
  • 1 cup Sugar(I like to use Baker's sugar, which is ultra-fine)
  • 1 teaspoon Vanilla
  • 1 teaspoon White Vinegar
  • 1 teaspoon Cornstarch
  2. Toast the almonds first - preheat the oven to 350 degrees and spread the almonds out in a singe layer on a baking sheet. Bake for 10 minutes, or until just lightly golden brown, and remove from the oven. Set aside.
  3. Turn up the oven to 375 degrees. Line the bottom and sides of an 8 inch springform pan with a sheet of parchment paper(parchment should hang out over the sides.
  4. Place the butter and sugar in a large mixing bowl and beat together until light and fluffy, about 2-3 minutes. Beat the egg yolks in, one at a time, until fully combined.
  5. Sift the flour, baking powder, and salt into a small bowl. Add half of the flour mixture to the butter mixture and mix until just combined. Beat in the vanilla and half of the milk. Add the remaining flour and beat in until just combined. Add the remaining milk and beat until just smooth.
  6. Spoon the mixture into the prepared springform pan and bake in the preheated oven for 20-25 minutes, or until a tester inserted into the center comes out clean. Make the meringue while the cake bakes.
  7. Remove the cake from the oven and immediately top with the quartered cherries, spreading them out in an even layer over the top of the cake. Reduce the oven heat to 350 degrees. Spoon the meringue over the top of the cake, spreading evenly over the cherries and swirling the top.
  8. Bake again for 30-35 minutes, or until the meringue is lightly browned on top. Remove from oven and let cool in the pan for 30 minutes. Remove the sides of the pan and peel away the parchment paper. Dust with powdered sugar, if desired. Cut into wedges and serve at room temperature garnished with fresh cherries and the remaining toasted almonds.
  10. Place the egg whites and salt in a large mixing bowl. Beat on high speed with an electric mixer until soft peaks form. Slowly beat in the sugar and continue to beat until stiff peaks form. Add the vanilla, vinegar, and cornstarch to the egg whites and beat in just until combined. Fold in the toasted almonds, reserving ⅓ to toss over the finished cake.
Recipe by The Kitchen McCabe at