I was craving cherries. It’s random but totally the wrong season. I found a recipe for Cherry Almond Cake over at Two Peas & Their Pod but I didn’t need a full cake. At all. I could have shared but instead I made a mini cake in a texas muffin pan. I had planned on two but well, I made a single.
The cake had a great light and fluffy texture. I was pleasantly surprised. I didn’t add the almond extract, just vanilla. I made a vegan buttermilk with almond milk and apple cider vinegar and a little bit of egg replacer instead of the egg. Margarine instead of butter as well. In fact, I skipped the almond paste in the crumble as well since I didn’t want to open a can for just a smidge. The crumble was my favourite part. It was so crunchy and awesome. I totally forgot to add the glaze but that’s okay.
I’ll have to make this again when cherries are in season. It is an easy cake even though it looks a bit intimidating and it’s perfect to share so make the full sized cake!