Cherry Almond Cake is a classic, elegant dessert that balances the sweet, tart flavor of cherries with the warm, nutty taste of almonds. This cake is moist, tender, and fragrant, making it perfect for birthdays, tea parties, or a cozy afternoon treat.

The combination of almond flour and sliced almonds adds a lovely texture and aroma, while fresh or jarred cherries bring a burst of juiciness and natural sweetness. Topped with a light dusting of powdered sugar or an almond glaze, this cake looks as good as it tastes.

Let’s explore how to make this irresistible Cherry Almond Cake from scratch.

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour (finely ground almonds)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1 cup fresh or jarred pitted cherries, chopped (if using jarred, drain well)

For Topping:

• 1/4 cup sliced almonds
• Powdered sugar for dusting (optional)
• Optional almond glaze (see chef’s notes)

How to Make Cherry Almond Cake

Step 1: Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C).

Grease and flour a 9-inch round cake pan or line it with parchment paper.

Step 2: Mix Dry Ingredients

In a bowl, sift together all-purpose flour, almond flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar until light and fluffy using an electric mixer (about 3-4 minutes).

Step 4: Add Eggs and Flavors

Add eggs one at a time, beating well after each addition.

Mix in almond extract and vanilla extract.

Step 5: Combine Wet and Dry Ingredients

Alternately add the flour mixture and milk to the butter mixture in three parts, beginning and ending with the flour mixture.

Mix gently until just combined. Avoid overmixing.

Step 6: Fold in Cherries

Gently fold in the chopped cherries, reserving a few to sprinkle on top.

Step 7: Bake the Cake

Pour batter into the prepared pan and smooth the top.

Sprinkle sliced almonds and remaining cherries evenly over the batter.

Bake for 40-45 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.

Step 8: Serve

Once cooled, dust the cake lightly with powdered sugar or drizzle with almond glaze if desired.

Slice and enjoy!

Chef’s Notes

Almond Flour: Adds moistness and a nutty flavor. If you don’t have almond flour, you can finely grind raw almonds at home.

Cherries: Fresh or jarred cherries work well. If using frozen cherries, thaw and drain excess liquid to avoid sogginess.

Almond Glaze (Optional): Mix 1 cup powdered sugar, 1-2 tablespoons milk, and 1/2 teaspoon almond extract until smooth. Drizzle over cooled cake.

Storage: Store cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Variations: Add a teaspoon of lemon zest for a citrus twist or substitute cherries with raspberries or blueberries.

Nutrition Information (per serving, serves 12)

• Calories: ~270
• Total Fat: 14g
• Saturated Fat: 6g
• Carbohydrates: 32g
• Sugars: 21g
• Protein: 5g
• Fiber: 2g
• Sodium: 120mg

Values are approximate and may vary with ingredient brands.

Frequently Asked Questions (FAQs)

1. Can I use frozen cherries for this cake?

Yes, but make sure to thaw and drain the cherries thoroughly to avoid excess moisture in the batter.

2. Is almond flour necessary?

Almond flour adds moisture and a nutty flavor, but you can omit it and replace with all-purpose flour. The texture will be slightly different but still delicious.

3. Can I make this cake gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum for best results.

4. How do I store leftover cake?

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Bring to room temperature before serving.

5. Can I freeze the cake?

Yes, wrap the cooled cake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.

Enjoy your homemade Cherry Almond Cake, bursting with fresh cherry flavor and the delightful aroma of almonds — a perfect treat for any occasion!

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