Why You’ll Love This Recipe

This cherry almond cake is a perfect balance of flavors and textures. The cherries add a burst of natural sweetness and moisture to the cake, while the almond flavor gives it a comforting, rich depth. The light and fluffy texture makes each bite melt in your mouth, and the cake is not overly sweet, allowing the natural flavors to shine through. Whether you’re an almond fan or a cherry lover, this cake is a crowd-pleaser that will leave a lasting impression.

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup milk
1 cup fresh or frozen cherries, pitted and halved
1/4 cup sliced almonds (optional, for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy. You can use an electric mixer or beat by hand.
Add the eggs one at a time, mixing well after each addition. Stir in the almond and vanilla extracts.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
Gently fold in the cherries, being careful not to break them up too much. Pour the batter into the prepared cake pan.
Sprinkle the sliced almonds on top of the cake batter (if using).
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

Servings: 8 slices
Prep time: 15 minutes
Cook time: 35-40 minutes
Total time: 50-55 minutes

Variations

Cherry compote topping: Top your cake with a cherry compote for extra cherry flavor and a glossy finish.
Gluten-free: Swap the all-purpose flour with a 1-to-1 gluten-free flour blend to make this cake gluten-free.
Other fruits: Try replacing the cherries with raspberries, blueberries, or even diced peaches for a different twist on this cake.
Vegan version: Use non-dairy butter and substitute the eggs with flaxseed meal or a flax egg mixture (1 tablespoon flaxseed meal + 2 tablespoons water = 1 egg).

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, keep it in the fridge for up to 1 week.
Reheating: To reheat, simply microwave a slice for about 15-20 seconds or warm it up in a 350°F (175°C) oven for about 5 minutes until heated through.

FAQs

1. Can I use frozen cherries for this cake?

Yes, you can use frozen cherries. Just make sure to thaw and drain them to avoid excess moisture in the cake.

2. Can I make this cake ahead of time?

Yes, this cake can be made a day or two in advance. Simply store it in an airtight container until ready to serve.

3. How can I make the almond flavor more intense?

You can add extra almond extract or fold in some finely ground almond flour for an additional almond flavor boost.

4. Can I use a different type of nut?

Yes! If you prefer a different nut, you can use chopped walnuts or pistachios as a topping, or even mix some into the batter.

5. Is this cake suitable for a gluten-free diet?

Yes, you can use a gluten-free flour blend to make this cake gluten-free. Ensure that the other ingredients (like almond extract) are also gluten-free.

6. Can I freeze the cake?

Yes, this cake freezes well. Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. To thaw, let it sit at room temperature for a few hours.

7. Can I add icing to the cherry almond cake?

While this cake is delicious on its own, you can add a light glaze, such as a powdered sugar glaze, or even a cream cheese frosting for added richness.

8. How do I prevent the cherries from sinking to the bottom of the cake?

Toss the cherries in a little bit of flour before folding them into the batter. This helps prevent them from sinking while baking.

9. Can I make this cake in a different size pan?

Yes, you can use a 9-inch round cake pan, but the cake will be slightly thinner. Adjust the baking time accordingly.

10. Can I use almond meal instead of flour?

You can replace some of the flour with almond meal for a denser, more almond-flavored cake, but it’s best to use a mixture of flour and almond meal to maintain the proper texture.

Conclusion

This cherry almond cake is a simple yet elegant dessert that’s perfect for any occasion. The sweet, tart cherries and nutty almond flavor come together in a moist, fluffy cake that everyone will enjoy. Whether you serve it as a casual snack or an impressive dessert at a dinner party, this cake is sure to be a hit!

Cherry Almond Cake

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This moist and delicious Cherry Almond Cake is a perfect combination of sweet cherries and nutty almonds. It’s an ideal dessert for any occasion, with its rich flavor and light, tender crumb. Easy to make and incredibly satisfying, this cake will become a favorite for your next gathering or a simple weekend treat. Make it today for a delightful taste of summer in every bite!

Author: Emily
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the almond extract and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with milk. Start and finish with the dry ingredients. Mix until just combined.
Gently fold in the halved cherries, being careful not to break them up too much.
Pour the batter into the prepared cake pan and smooth the top. Sprinkle the sliced almonds over the top of the batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If desired, dust with powdered sugar before serving.

Notes

For extra flavor, you can soak the cherries in a bit of almond liqueur before adding them to the cake.
You can substitute the cherries with other berries like raspberries or blueberries for a different flavor profile.
Ensure that the cake has cooled completely before storing it to keep it fresh.