This Cherry Almond Cake is a delicious treat that brings together the tart sweetness of cherries with the rich, nutty flavor of almonds. The cake itself is light and buttery, making it perfect for spring and summer gatherings. Topped with crunchy sliced almonds and dusted with powdered sugar, it’s an elegant dessert that’s sure to impress. Whether you’re hosting a gathering or simply craving something sweet, this cake will be a favorite!
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups fresh or frozen pitted cherries
1/4 cup sliced almonds
Powdered sugar, for dusting (optional)
(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 a 9-inch springform pan and line the bottom with parchment paper.
In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy, which will take about 2-3 minutes.
Add the eggs one at a time, ensuring that each egg is fully incorporated before adding the next. Stir in the vanilla and almond extracts.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
Carefully fold in 1 cup of the cherries into the batter, being careful not to break them up too much.
Pour the batter into the prepared pan and smooth out the top. Scatter the remaining 1/2 cup of cherries over the top, then sprinkle with the sliced almonds.
Bake the cake for 45–50 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.
Before serving, dust the cake with powdered sugar for a beautiful finish (optional).
Servings and timing
Servings: 8 servings
Prep time: 15 minutes
Cooking time: 50 minutes
Total time: 1 hour 5 minutes
Variations
While I love this cake just as it is, there are plenty of ways to switch things up to suit your tastes.
Add a glaze: For a little extra sweetness, you could drizzle a simple almond or cherry glaze on top of the cake.
Use different fruits: If cherries aren’t in season, you can swap them out for other berries like blueberries or raspberries.
Nuts: If you’re a fan of nuts, you can try adding chopped pecans or walnuts into the batter along with the cherries for an even richer flavor.
Spices: Try adding a dash of cinnamon or nutmeg to the batter for a warm, cozy twist.
Storage/Reheating
Storage: I recommend storing any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can store it in the fridge for up to 5 days.
Reheating: If you prefer your cake warm, you can reheat individual slices in the microwave for about 15-20 seconds. If reheating the whole cake, place it in a preheated oven at 300°F (150°C) for about 10 minutes to warm it through.
FAQs
Can I use frozen cherries instead of fresh ones?
Yes, you can use frozen cherries! Just be sure to thaw them and drain any excess liquid before folding them into the batter.
Can I make this cake ahead of time?
Absolutely! This cake actually keeps well for a couple of days, making it a great make-ahead dessert. Just store it in an airtight container.
Is it okay to use salted butter instead of unsalted butter?
It’s best to use unsalted butter for baking so you can control the amount of salt in the recipe. However, if you only have salted butter, reduce the amount of added salt in the recipe by half.
Can I use almond flour instead of all-purpose flour?
Unfortunately, almond flour doesn’t work well as a substitute in this recipe. The texture and structure of the cake may be off if you use almond flour instead of all-purpose flour.
Can I freeze this cake?
Yes, you can freeze this cake! Once it’s fully cooled, wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. When you’re ready to enjoy it, let it thaw at room temperature.
Conclusion
This Cherry Almond Cake is the perfect dessert for any occasion. The blend of tart cherries and sweet almonds creates a flavorful and moist cake that’s sure to impress. Whether you’re serving it at a gathering or enjoying it with a cup of tea, this cake is a guaranteed hit. Plus, it’s simple to make, so you can enjoy a homemade treat without spending hours in the kitchen. Try it out, and I’m sure it will become a go-to recipe for spring and summer!
Recipe:
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Cherry Almond Cake
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Cherry Almond Cake is a delicious treat that combines the tart sweetness of cherries with the rich, nutty flavor of almonds. It’s light, buttery, and topped with sliced almonds, making it the perfect dessert for any gathering or a sweet treat for yourself.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups fresh or frozen pitted cherries
1/4 cup sliced almonds
Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla and almond extracts.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Carefully fold in 1 cup of the cherries into the batter, being careful not to break them up too much.
- Pour the batter into the prepared pan and smooth out the top. Scatter the remaining 1/2 cup of cherries over the top, then sprinkle with the sliced almonds.
- Bake the cake for 45-50 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.
- Before serving, dust the cake with powdered sugar for a beautiful finish (optional).
Notes
For extra sweetness, drizzle a simple almond or cherry glaze on top.
If cherries aren’t in season, substitute with blueberries or raspberries.
Add chopped pecans or walnuts into the batter for a richer flavor.
A dash of cinnamon or nutmeg can be added for a warm, cozy twist.
Store leftovers in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.
To reheat, microwave individual slices for 15-20 seconds or heat the whole cake at 300°F (150°C) for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
