½cuplabneh or full fat greek yogurtroom temperature
2eggsroom temperature
½cupcanola oil
1cupsugar
2tspvanilla bean pasteor extract
⅛tsppure almond extract
1cupall purpose flourplus more for dusting the pan
½cupalmond flourlightly packed
2tspbaking powder
1tspkosher salt
Honeyed Whip Creamfor serving*
Olive oil Dressed Husk Cherriesfor serving if desired**
Instructions
Preheat oven to 375 F. Line a 9 inch round cake pan with parchment paper. Butter all over and dust flour. Set aside.
In a small sauce pan, add brown sugar, butter, water, and salt. Cook over medium heat until sugar is dissolved and mixture is bubbling, about 3-5 minutes.
Cover the bottom of the prepared cake pan with the brown sugar mixture. Add husk cherries evenly to cover the bottom of the pan. Set aside.
Next, prepare the batter. In a large bowl, add labneh, eggs, oil, sugar, vanilla, and almond extract. Whisk to combine.
Sift flour, almond flour, baking powder, and salt over the bowl with the wet ingredients.
Gently mix until just combined. Don’t overmix!
Pour batter over the husk cherries.
Bake for 45-55 minutes until a toothpick inserted into the cake comes out clean.
Let the cake cool in the pan for 10 minutes.
Carefully invert the cake onto a wire rack to continue to cool. Be careful; as the syrup from the top may drip out as inverting.
Serve slightly warm as is, with whip cream and more husk cherries tossed in olive oil, if desired.
Video
Notes
*TO MAKE THE HONEYED WHIP CREAM: just whip some heavy cream with a touch of honey and a small pinch of salt until very soft peaks. **FOR THE OLIVE OIL HUSK CHERRIES: toss more halved husk cherries with a drizzle of olive oil and honey to taste. I highly recommend making this part too! The olive oil with the husk cherries is an amazing combo!