My grandmother was a wonderful baker. One of my favorite memories of her kitchen would be that she always had fresh baked goods ready for guests. In her day, guests would just stop by for a cup of coffee unannounced. Grandma was always ready to entertain. Today, guests usually announce themselves by phone and text and there is a little time to prepare. I like to also greet my guests with fresh baked goods like my grandmother did. I love this cake because I usually have the ingredients in my pantry and fridge. It reminds me of the lovely cakes I would enjoy when I traveled to Italy. If I don’t have dried cherries, I use dried cranberries, raisins apricots or peaches chopped. If I don’t have pine nuts or almonds I use pecans or walnuts and then just add vanilla extract in place of the almond extract. The recipes is always perfect with coffee!
From by the bay wishing you delicious cake and coffee food memories!
Cherry, Almond, Pine Nut Crumb Cake
Adapted from Giada De Laurentiis from Everyday Italian
1/2 cup whole almonds, toasted, plus 1/4 cup sliced almonds, toasted
1/4 cup pine nuts, toasted, plus 1/4 cup
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/4 cups sugar
1 1/2 sticks butter, melted
1/3 cup milk
1/4 teaspoon almond extract
1/2 cup chopped dried cherries or apricots
Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan.
Combine the whole almonds and 1/4 cup pine nuts in a food processor. Pulse the machine until the nuts are finely ground. Transfer the nuts to a medium bowl. Add the flour, baking powder, and salt. Stir to combine and set aside.
In a medium bowl, using an electric mixer beat the eggs and the sugar until the mixture becomes thick and pale yellow. Add the butter, and milk. Stir in the almond extract and cherries. Gently stir in the dry ingredients. Pour the batter into the prepared cake pan. Sprinkle the top of the cake with sliced almonds and remaining 1/4 cup pine nuts. Bake until the cake is cooked and a toothpick comes out clean, about 50 to 55 minutes. Let the cake cool on a wire rack. Use a knife to loosen the edges. Turn the cake out, slice, and serve.