Cherry Almond Cake Recipe
I made this on a bright Saturday afternoon when the farmer’s market had baskets of cherries that were so dark they were almost purple. Iāve always loved the pairing of stone fruits with nutsāthereās a natural chemistry between cherries and almonds that feels elegant without being fussy. The kitchen was filled with that sweet, “marzipan” aroma that almond flour gives off when it hits the oven, and the sound of the cherry juices bubbling against the batter was the perfect soundtrack to a slow weekend bake.
What Happened While Cooking
The “almost went wrong” moment happened during the fruit prep. I was using a manual cherry pitter, and halfway through, I realized the cherries were so juicy they were releasing a massive amount of liquid into the bowl. I knew that if I dumped them into the batter as they were, the excess moisture would create “soggy pockets” and prevent the cake from rising properly. I had to pivot: I drained the pitted cherries in a sieve and tossed them with two tablespoons of almond flour before folding them in. The extra flour acted like a sponge, soaking up the juices and ensuring the cherries stayed suspended in the cake rather than sinking to the bottom in a purple heap.
Ingredient Notes
- Sweet Dark Cherries: I used fresh Bing cherries. You can use frozen, but make sure they are completely thawed and patted bone-dry to avoid that “bleeding” effect in the batter.
- Almond Flour & Extract: I used a mix of all-purpose flour and super-fine almond flour. The almond flour provides a moist, tight crumb, while a half-teaspoon of almond extract boosts that “bakery-style” flavor profile.
- Sliced Almonds: I scattered these over the top right before baking. They toast in the oven, providing a beautiful golden crunch that contrasts with the soft, jammy fruit.
Step-by-Step Cooking Experience
- The Creaming: I beat the butter and sugar until it was pale and fluffy. Since this is a dense, almond-based cake, getting enough air into the butter at the start is the only way to keep the texture from being too heavy.
- The Dry Mix: I folded in the almond flour and salt. I noticed the batter was much thicker than a standard sponge cakeāalmost like a soft cookie dough.
- The Cherry Fold: I gently swirled in the “flour-dusted” cherries. I didn’t over-mix; I wanted distinct bursts of fruit in every bite.
- The Almond Topping: I pressed a generous layer of sliced almonds onto the surface. I also added a tiny sprinkle of coarse sugar for a bit of extra “shimmer.”
- The Slow Bake: This cake needs a lower temperature (around 325Ā°F) for a longer time. I watched it carefully until the center felt springy and the almonds were a deep, toasted amber.
Mistakes & Fixes
I made the mistake of trying to release the cake from the springform pan while it was still steaming hot. Because of the heavy fruit and the delicate almond crumb, a small section of the side started to pull away and crumble. To fix it, I immediately reclamped the pan and let the cake sit for another twenty minutes. The residual heat allowed the fats to “set” and the structure to firm up. When I finally released it again, it came away perfectly clean. Next time, Iāll be patientāalmond cakes need that “cool-down” time to find their strength.
Serving & Leftovers
I served this with a dollop of unsweetened whipped cream to balance the sweetness of the cherries. Itās the kind of cake that actually tastes better the next day; the almond flour continues to hydrate, making the crumb even more moist and “fudgy.” For leftovers, I wrapped it tightly in parchment paper and kept it on the counter. It stayed perfectly fresh for three days. If you want a real treat, try a slice cold from the fridge the next morningāit almost takes on a cheesecake-like texture.
Itās a sophisticated, rustic, and deeply flavorful bake that celebrates the best of the season, and Iāll definitely be using that “cherry-dusting” trick for all my future fruit cakes.
Cherry Almond Cake
A beautifully moist cherry almond cake bursting with juicy cherries and a delicate almond essence. Finished with a silky almond glaze and sliced almonds for the perfect tea-time treat or celebration centerpiece.
shopping_basket Ingredients
- 2Ā½ cups all-purpose flour
- 1Ā½ tsp baking powder
- Ā½ tsp baking soda
- Ā¼ tsp salt
- 1 cup unsalted butter, softened
- 1Ā½ cups granulated sugar
- 3 large eggs, room temperature
- 1Ā½ tsp almond extract
- 1 tsp vanilla extract
- 1 cup sour cream (or plain Greek yogurt)
- 1Ā½ cups fresh or frozen cherries (thawed, patted dry), halved
- 1 cup powdered sugar, sifted
- 2 tbsp milk (or heavy cream)
- Ā½ tsp almond extract
- ā cup sliced almonds, toasted
list Instructions
- Preheat & Prep: Preheat oven to 350Ā°F (175Ā°C). Grease and flour a 10-inch bundt pan or two 9-inch round cake pans.
- Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, beat softened butter and sugar until light and fluffy (about 3-4 minutes).
- Add Eggs & Extracts: Add eggs one at a time, beating well after each. Mix in almond extract and vanilla extract.
- Combine Wet & Dry: Alternately add dry ingredients and sour cream, beginning and ending with flour mixture (flour, sour cream, flour, sour cream, flour). Mix just until combined.
- Fold in Cherries: Gently fold in the halved cherries until evenly distributed. Do not overmix.
- Bake: Pour batter into prepared pan. Bake for 45-50 minutes (bundt) or 30-35 minutes (round pans), until a toothpick comes out clean.
- Cool: Let cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- Make Glaze: Whisk powdered sugar, milk, and Ā½ tsp almond extract until smooth. Adjust consistency with more milk or sugar as needed.
- Glaze & Garnish: Drizzle glaze over cooled cake. Sprinkle with toasted sliced almonds. Let set for 10 minutes before serving.
monitor_heart Nutrition Information
Per Serving (1 slice)
lightbulb Success Tips & Variations
- Cherry tip: If using frozen cherries, do not thaw completely; just let them sit for 10 minutes, pat dry, then halve. This prevents color bleeding.
- Extra almond flavor: Add Ā¼ teaspoon of almond extract to the glaze for an even more pronounced almond taste.
- Make it gluten-free: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
- Berry twist: Swap cherries with raspberries or a mix of summer berries.
- Crumb topping: Before baking, sprinkle a simple streusel (flour, brown sugar, butter, almonds) over the batter for extra crunch.
- Room temperature ingredients: Ensure butter, eggs, and sour cream are at room temp for a smoother batter and better rise.
package Storage & Reheating
Storage: Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week. Bring to room temperature before serving for best flavor.
Freezing: Freeze unglazed cake tightly wrapped for up to 3 months. Thaw overnight in the fridge, then bring to room temperature and add glaze before serving.
Make ahead tip: Bake the cake a day ahead, wrap tightly, and glaze the next day. The flavors deepen beautifully overnight.
help Frequently Asked Questions
Can I use canned cherry pie filling?
Fresh or frozen cherries are best for texture and flavor. Canned pie filling is very soft and may sink or make the batter too wet. If using, reduce sour cream by Ā¼ cup.
Why did my cherries sink to the bottom?
Toss cherry halves in 1 tablespoon of flour before folding into batter. Also, make sure your batter is thick (not overly runny) and cherries are well-dried.
Can I make this into cupcakes?
Absolutely! Fill lined muffin cups ā full and bake at 350Ā°F for 18-22 minutes. Makes about 18-20 cupcakes.
What’s the best substitute for sour cream?
Plain Greek yogurt works perfectly. Buttermilk (Ā¾ cup) can also be used, but reduce it slightly as it’s thinner.
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