Walnut muffin with cherries

Cherry cake is a favorite of many. Because it's very tasty. Both fresh and thawed cherries are suitable for this cake.

Ingredients

• Butter, room temperature - 150 g
• Sugar - ¾ cup
• Large eggs - 2 pcs.
• Flour with baking powder, sifted - 2 ¼ cups
• Baking powder - 1 tsp
• Ground almonds - 2 cups
• Vanilla extract - 1 tsp
• Milk - 2/3 cup
• Pitted cherries - 450 g
• Chopped almonds - ¼ cup
• Powdered sugar

Directions

1. Preheat oven to 180 degrees. Lightly grease a round mold with removable sides and cover with parchment paper. Beat butter and sugar well with a mixer. Add eggs one at a time. Before adding the second egg, add 1 tbsp. l. flour.
2. Stir in flour, baking powder, ground almonds and vanilla. Add 1/3 cup milk. The dough should drip off the mixer attachments (if the dough is too thick, add more milk). Stir in half the cherries, put the dough into a mold, sprinkle with the remaining cherries and almonds.
3. Bake the cake for 1.5 hours to 1 hour 45 minutes. The baking time will depend on how juicy the cherries are. Check the readiness of the cake with a wooden skewer (so that there is no raw dough on it). If the top of the cake starts to burn, cover it with foil. Cool the finished cake in the form on the wire rack. Sprinkle with powdered sugar before serving.