Cherry Almond Cake

This easy recipe for a tender and moist Cherry Almond Cake has a delicate almond flavour and is studded with delicious fresh sweet cherries.

My favourite fruit is the cherry. I just can't resist sweet fresh cherries and when I'm at the market I always end up buying way too much. Since I couldn't eat them all, I thought it would be nice to bake something with the remaining cherries.

Since almonds and cherries complement each other so well, I decided to bake this simple and light cherry and almond coffee cake that could be enjoyed as a snack or a casual dessert.

How to Make it

This is an easy cake to make and once the cherries are pitted and sliced it comes together pretty quickly. Here's an overview of what you'll need to make this tender and moist cherry cake and how to make it. Exact amounts are listed in the recipe card at the end of this post.

Ingredients Overview:

• Fresh sweet cherries
• All-purpose flour
• Almond meal or almond flour
• Baking powder
• Salt
• Unsalted butter 
• Granulated sugar 
• Eggs
• Sour cream
• Pure almond extract
• Powdered sugar, for dusting cake before serving. This step and ingredient is optional.

Steps Overview:

1. Preheat the oven. Grease and line the bottom of a 9-inch springform pan.
2. Rinse and remove stems from the cherries. Set aside 15 cherries for the top of the cake.
3. Pit and quarter the rest of the cherries. Using a cherry pitter will make this a much easier and quicker task. Place the halved and quartered cherries on separate sheets of paper towel, cut side down.
4. Take the remaining 15 cherries and pit and halve them, set them apart from the quartered cherries.
5. In a small bowl, combine the dry ingredients and set aside.
6. In the bowl of your mixer, beat butter and sugar until pale and fluffy.
7. Add the eggs, one at a time beating just until combined.
8. Add the sour cream and almond extract and beat until mixed.
9. With the mixer on low speed, gradually add in the flour mixture and beat just until the flour is mixed in.
10. Fold in the quartered cherries to the batter.
11. Spread the batter into the pan and then arrange the halved cherries, cut side down, on top of the cake.
12. Bake until the top is golden brown and a toothpick inserted in the cake comes out clean.

Tips:

• The cake has a delicate almond flavour coming from the ground almonds as well as from the pure almond extract. Adding pure almond extract to the batter adds a delightful nutty flavour to your baked goods. But a little goes a long way, so be sure to measure carefully.
• This cake has cherries mixed in the batter but is also studded with additional halved cherries. Adding some halved cherries to the top of the cake before baking ensures there are cherries throughout the cake and that they don't all sink to the bottom.
• If you don't have a cherry pitter, you can use a small paring knife to cut around the cherry. Simply split the cherry in half and remove the pit with your fingers.

How to Serve

This Cherry Almond Cake is perfect served at room temperature with a hot cup of coffee or tea. I like to serve it with a light dusting of powdered sugar but you can also serve it with a scoop of vanilla ice cream.

How to Store

This cake can be stored loosely covered at room temperature for two to three days. For longer storage, cover cake and store in the refrigerator for up to 5 days. 

To freeze the cake, wrap it well with plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.

Enjoy!

More Cakes Made with Fresh Fruit

• Plum Upside-Down Cake
• Fresh Peach and Blueberry Cake
• Raspberry Buttermilk Cake
• Mini Apple Spice Bundt Cakes

Cherry Almond Cake

Adapted from Joy of Baking

This beautiful and simple fresh Cherry Almond Cake has a delicate almond flavour and is studded with delicious fresh cherries.

4.72 from 7 votes

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Prep Time 30 mins

Cook Time 25 mins

Total Time 55 mins

Course Dessert

Cuisine American

Servings 10

Calories 268 kcal

Ingredients

  

1x2x3x

• 2 cups whole fresh stemmed sweet cherries 350 grams
• 1 cup all-purpose flour 130 grams
• 1/2 cup finely ground almonds (or almond meal) 55 grams
• 1-1/2 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1/2 cup unsalted butter 113 grams
• 3/4 cup granulated sugar 150 grams
• 2 large eggs
• 1/3 cup sour cream (I used full-fat) 80 ml
• 1/2 teaspoon pure almond extract
• 1-2 tablespoon powdered sugar optional

Instructions

 

• Place a rack in the centre of your oven and preheat oven to 375ºF. Grease the bottom of a 9-inch springform pan, line it with parchment paper and butter the sides and paper with butter.
• Rinse the cherries well and set aside 15 cherries for the top of the cake.
• Pit and quarter the rest of the cherries. If you have a cherry pitter then this will be a much quicker task. If not, you can use a small paring knife to cut around the cherry, split it in half and remove the pit with your fingers.
• Take the remaining 15 cherries and pit and halve them, set them apart from the quartered cherries.
• Place the halved and quartered cherries on separate sheets of paper towel, cut side down.
• In a small bowl, whisk together flour, almond meal, baking powder and salt. Set aside.
• In the bowl of your mixer, combine butter and sugar and beat on medium speed until pale and fluffy, about 3 to 5 minutes.
• Add eggs, one at a time beating just until combined.
• Add the sour cream and almond extract and beat until mixed. The batter will look slightly curdled at this point but that’s ok.
• With the mixer on low speed, gradually add in the flour mixture and beat just until the flour is mixed in.
• Add the quartered cherries to the batter and fold in with rubber spatula.
• Evenly spread the batter into the pan and then arrange the halved cherries (cut side down) on top of the cake.
• Bake for approximately 25 minutes, until the top is golden brown and a toothpick inserted in the cake comes out clean.
• Remove the cake from the oven and let it cool to room temperature.
• If desired, you can dust the cake with a bit of powdered sugar once the cake has cooled.
  

Notes

1. The cake has a delicate almond flavour coming from the ground almonds as well as from the pure almond extract. Pure almond extract imparts a delightful flavour to your baked goods. Just a touch goes a long way.
2. This cake has fresh cherries mixed in the batter but is also studded with additional halved cherries. Adding some halved cherries to the top of the cake before baking ensures there are cherries throughout the cake and that they don't all sink to the bottom.
3. If you don't own a cherry pitter, you can use a small paring knife to cut around the cherry, split it in half and remove the pit with your fingers.
4. Cake is best served at room temperature.

Nutrition

Calories: 268kcalCarbohydrates: 32gProtein: 4gFat: 14gSaturated Fat: 7gCholesterol: 61mgSodium: 78mgPotassium: 122mgFiber: 1gSugar: 20gVitamin A: 395IUVitamin C: 1.9mgCalcium: 44mgIron: 1.1mg

Keyword Cherry Almond Cake, Cherry Coffee Cake, Fresh Cherry Almond Cake

Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

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