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)

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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