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Ingredients

• For cherry base:
• 3 pints fresh cherries, about 2 pounds (or 1 kilogram)
• 1/2 cup dark brown sugar (96 grams)
• 1/4 teaspoons freshly grated nutmeg
• 3 tablespoons unsalted butter (42 grams)
• For plop batter:
• 2 cups all-purpose flour (240 grams)
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 3 tablespoons sugar (40 grams)
• 2 cups buttermilk (450 grams)
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 eggs, lightly beaten
• 1/4 cup butter, melted (56 grams)
• Sugar, for sprinkling

Description

Serious Eats