2Tbspcoarse sugar or sparkling sugar, for topping (optional)
Instructions
Preheat oven to 350F. Lightly grease a 10" cast iron skillet and set aside.
In a small mixing bowl, combine the 3/4 cup flour, 1/3 cup almond flour, 1/4 tsp baking soda, 1/4 tsp baking powder, and 1/4 tsp salt. Whisk to combine and set aside.
In a medium mixing bowl, combine the 1/2 cup vegetable oil, 1/4 cup sour cream, 1/2 cup brown sugar, 2 large eggs, 1/2 tsp almond extract, and 1 tsp vanilla extract. Whisk well until everything is fully combined.
Fold in the flour mixture just until there are no dry pockets of flour left, don't over mix.
Pour the batter into your prepared skillet and spread it out in an even layer. Scatter the pitted and halved cherries over the top. Top with the 2 Tbsp coarse sugar or sparkling sugar, (optional.)
Bake for about 35-40 minutes until the cake is risen and golden brown.
Remove from the oven and serve warm with vanilla ice cream.
Notes
Use a large spoon to scoop out servings of this rustic cake.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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