Almond-Coconut Cake w/ Cherries and Pistachios

Diana

10 Tbsp salted butter, melted and cooled, plus more for the pan

1 cup almond flour

⅔ cup all-purpose flour

½ cup shredded unsweetened coconut

1 tsp baking powder

½ tsp table salt

3 large eggs, room temperature

½ cup + 1 Tbsp white sugar

⅓ cup packed light brown sugar

½ tsp almond extract

9 oz (255 grams) fresh sweet cherries, stemmed & pitted OR 1½ cups (225 grams) frozen pitted sweet cherries, thawed & patted dry

⅓ cup unsalted roasted pistachios, chopped

Powdered sugar, to serve (optional)

Heat the oven to 350 with a rack in the middle position.

Butter a 9" round cake pan, line the bottom with a round of kitchen parchment, then butter the parchment.

In a medium bowl, whisk together both flours, coconut, baking powder and salt.

In a large bowl, combine the eggs, ½ cup white sugar, brown sugar and almond extract, then whisk until well combined. Whisk in the melted and cooled butter. Whisk in the dry ingredients until homogenous. The batter will be thick but pourable.

Pour the batter into the prepared pan. Using your hands, tear the cherries in half over the batter, allowing the juice to fall onto the surface, then drop the pieces onto the surface in an even layer. Sprinkle with the pistachios and remaining 1Tbsp white sugar.

Bake until a toothpick inserted at the center of the cake comes out clean, 50 to 55 minutes. Cool on a wire rack until barely warm to the touch, about 1 hour.

Run a paring knife around the inside edge of the pan to loosen the cake, then invert onto a platter. Lift off the pan and peel off the parchment.

Re-invert the cake onto another platter. If desired, dust with powdered sugar just before serving.

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