Cherry Pistachio Almond Cake

Temperatures here in these parts have been hot and cold.  Mostly rainy.  SO on a cool day I like to bake something.  Warms the house a little and then we have something to eat on the go for the warmer days.

We have definitely been on the go!  Aren't summers always like that.  We are so busy!  When I say all, I don't just mean our family, I know you are busy too.  We vow to slow down a little each year.  But there are so many things to see and do. People to spend times with and enjoy.  Of course I am so entirely grateful for all of it.  I do stop and photograph flowers though.  I will show you a few...

This cake is like, OMG, wonderfully delicious.  Just a little secret, it has some pretty good nutrition too! It's toothsome, wholesome and satisfying, not to mention pretty. 

Cherry Pistachio Almond Cake

Recipe adapted from this recipe at Epicurious- using what I had on hand. Yes I had mahlab on hand.  Only because I love going to different markets, picking up interesting things and trying new recipes... What can I say, I live on the edge... the edge of the kitchen that is.

1 teaspoon ground mahlab
1 1/2 cups almond meal
1/3 cup all purpose flour
1 1/4 teaspoon baking powder
1/2 cup flaked sweetened coconut
3/4 cup sugar
10 tablespoons melted butter
a pinch of salt
3 eggs
pistachios (unsalted)
cherries- canned (drained) or fresh (pitted)

Prehat oven to 375F.  Spray a 9 inch square (or deep round) pan with cooking spray.

Mix all of the dry ingredients: mahlab. almond meal, sugar, flour, baking powder, coconut, pinch of salt together in a bowl.  Pour melted butter over top, stir.  Add in eggs.  Pour into baking pan and smooth the top.  Arrange cherries on top and then pistachios over that.  Then sprinkle with some big crystal sanding sugar.

Bake for about 30 minutes, turn and bake 8 to 10 minutes more.  The center should no longer be jiggly. Cake should be a little golden around the edges.