I could hardly wait to share this lovely 8 X 8 snack cake recipe with you today! Especially now with it almost being time for school to start up again. I don't know about your family, but my children were always starving when they got home from school at the end of the day.
I raised five children and I tried always to have something delicious to share with them when they got home from school. It was an opportunity for us to gather around the kitchen table and catch up with what had gone on in their day at school.
I tried always to keep the lines of communication open with my children and this was one very important way I did just that. There is nothing so comforting or homey as breaking bread together around a table.
Not only did this give us a chance to talk with each other, but it also gave them something to look forward to at the end of their school day.
Of course we did that at supper time as well, but that was a bit more formal and a bit later in the day. This after school snack time was much more casual. I would usually have baked cookies or a snack cake for them to enjoy.
With five children, three of them boys with hollow legs, nothing was around long enough to go stale, which was just how I loved it. All I ever wanted to be was a mother and a wife, a homemaker, and keeper of the home.
I spied these lovely fresh local cherries at the farm market when I was there last week with my sister. I adore cherries. I had in mind to make this Cherry, Coconut & Almond Snack Cake!
When I lived in the UK and was living and working down in Kent, we used to have cherry sellers come over from the South of France every year. They would set up stands in the layby's and you could buy 1/2 pound paper bags of freshly picked cherries from them.
They were so delicious. Sweet and ripe and warm from the sun. I always had to buy two bags of them because for sure I would have eaten one bag before we even got back to our cottage.
I think it is fair to say I love adore cherries! In any way shape or form!
Beautiful eaten fresh and out of hand. Fabulous in pies, tarts and turnovers. Splendid in desserts such as Clafloutis or Trifle.
Stupendous in cakes. Especially in this cake I am sharing with you today!
One thing I can tell you is that Cherries and Almonds have a beautiful affinity for each other. That is the basis for the infamously delicious Bakewell Tart. You can find my recipe for that here.
I also love to use that delicious combination of cherries and almonds in things such as my Small-batch Bakewell Blondies, and these fantastic Bakewell Slices.
Bakewell Tart Muffins are another favorite, as are my Bakewell Scones, and Steamed Cherry Bakewell Pudding. And these few recipes are only the tip of the Bakewell iceberg on my blog.
I am well versed in this delicious combination of cherries and almonds and am not afraid to share my obsession with others. This quick and easy cake is a delicious play on that delicious flavor combination!
There are also a few other delicious flavors added in this cake. First you have a fabulous batter, made with a combination of both flour and almond flour/ground almonds. A quantity of coconut is stirred into the batter along with the use of coconut or canola oil.
Flavored with vanilla and coconut extract (the coconut extract is optional) it has a lovely dense texture. The use of buttermilk helps to ensure that is is beautifully moist.
A quantity of halved fresh cherries is sprinkled over the top of the cake. They do sink down a bit, but I fear if you stirred them into the cake they would all sink to the bottom, so sprinkling them on top is the best way to go.
Flaked almonds are sprinkled over the top of the cherries . . .
And then even more coconut is sprinkled on top of the flaked almonds. So you have double coconut and almond here! Lush and nutty.
A final sprinkle of sugar dusts the top and then the cake is baked. The sugar gives a tiny bit of sweet crunch to the top of the cake.
The original recipe comes from a book of mine entitled Snacking Cakes, Simple Treats for Anytime Cravings, by Yossy Arefi. I have it on my kindle.
This is the second recipe I have baked from the book to great success and I think I may just have to buy myself the hard copy. Yes, it is that good of a book. Both recipes I have baked have been deliciously sound.
Just look at how lovely the texture of this cake is. Perfect for cutting into squares for eating.
I dare say this is going to become a fast and firm favorite around here. I gave half of it to my sister when she dropped off some mail for me this afternoon.
I think it is a great snack cake, but it would also make a fabulous dessert served with a dollop of whipped cream spooned on top, or with a scoop of vanilla ice cream.
I am so very pleased with how it turned out. This is a winner and is going into my retinue of tried and true favorites!
I am so pleased with it I am sure it is bound to become a favorite with you as well. I find myself pondering what it would be like if I switched out the flavors a bit with blueberries and lemon. Food for thought there.
In any case, I do hope that you will be inspired enough to make this. You won't be sorry. You can use fresh or frozen cherries. Its a keeper for sure!!!
Cherry, Coconut & Almond Snack Cake
Yield: Makes one 8-inch square cake
Author: Marie Rayner
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
Nutty, sweet, buttery, and delicious with plenty of cherries, coconut and flaked almonds.
Ingredients
- ¾ cup (150g) plus 1 ½ tsp granulated sugar
- 2 large free range eggs
- 1 cup (240ml) buttermilk, well shaken
- ½ cup (120ml) canola oil
- 1 tsp vanilla
- ½ tsp coconut extract (optional)
- ½ tsp salt
- 1 cup (140g) all-purpose plain flour
- ½ cup (55g) almond flour/ground almonds
- ½ cup (40g) plus 1 TBS unsweetened shredded coconut
- 2 tsp baking powder
- 1 cup (140g) halved and pitted cherries, fresh or frozen
- 2 TBS sliced almonds
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8 inch square baking pan and line with baking paper leaving an overhang to lift the baked cake out with.
- Whisk ¾ cup (150g) of the sugar and eggs together in a bowl until pale and light. Add the buttermilk, oil, vanilla, coconut extract (if using) and salt. Whisk well to emulsify.
- Sift together the flour and baking powder. Add to the batter along with the almond flour, and the ½ cup (40g) of coconut. Whisk together until everything is well combined. Pour into the prepared baking tin.
- Scatter the halved cherries on top evenly. Sprinkle with the 1 TBS of coconut and the sliced almonds, along with the remaining 1 ½ tsp sugar.
- Bake in the preheated oven for 35 to 45 minutes, until risen, puffed and golden brown. Let cool in the pan for 15 minutes on a wire rack before lifting out to cool completely. Store in an airtight container for up to two days.
Did you make this recipe?
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