For the cake:

3 cups (362g) Washington cherries, pitted

½ cup (113g) unsalted butter, soft

¾ cup (150g) granulated sugar

1 cup (140g) Cascade Milling Organic Whole Wheat Flour

1 ½ tsp (6.9g) baking powder

1 tsp lemon zest, grated

½ tsp almond extract

2 large eggs (100g)

For the streusel:

¼ cup (50g) granulated sugar

2 Tbsp (28g) unsalted butter, chilled

2 Tbsp (18g) Cascade Milling Organic Whole Wheat Flour

½ tsp ground cinnamon

¼ cup (30g) almond slices

1. Preheat the oven to medium heat (350°F or 190°C). Spray or butter generously on an 8x8 cake pan.

Spread the cherries in the bottom of the pan.

2. First prepare the streusel by crumbling the butter, sugar, and flour with a fork in a medium bowl.

Once it looks like fine crumbs, stir in the cinnamon and the almonds. Set aside.

3. In a medium bowl, cream the butter with the sugar until it whitens. Add the eggs, then the lemon zest and almond extract. Stir well.

4. In another bowl, blend the Cascade Milling Organic Whole Wheat flour with the baking powder.

5. Mix the flour mix in the butter mixture. It will be thick.

6. Spread the batter evenly on top of the cherries in the pan.

7. Sprinkle the streusel on top of the batter.

8. Bake for 50min or until an inserted toothpick comes out clean.

9. Let the cake cool for 10 min. Flip it on a cooling rack.

10. Brush the outside of the cake with the melted butter and coat the cake with the sugar and cinnamon blended together.

11. Store in an airtight container to preserve the moist texture.