Cherry Almond Cake
This homemade cherry almond cake is simple, tender, and full of bright cherry flavor with a hint of almond. It bakes in one pan and is perfect for dessert or an afternoon snack.
Ingredients
Dry Ingredients
- 1.5 cups flour (190g) Measured by spooning into the cup and leveling off.
- 1 teaspoon baking powder
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cup butter (115g, at room temperature) Must be at room temperature.
- 0.75 cup sugar (150g)
- 2 large eggs Should be at room temperature.
- 1 teaspoon almond extract Can substitute with vanilla extract.
- 0.5 cup milk (120ml)
Fruits and Toppings
- 1 cup pitted cherries or sour cherries (fresh or frozen) If using frozen, do not thaw completely.
- 0.25 cup sliced almonds Optional, for topping.
- to taste powdered sugar For dusting before serving.
Instructions
Preparation
- Preheat the oven to 175°C.
- Grease a 20 cm cake pan and line the bottom with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the almond extract.
Mixing
- Add the flour mixture and the milk to the butter mixture alternately, beginning and ending with flour.
- Mix until smooth.
- Gently fold in the cherries to avoid breaking them up.
Baking
- Pour the batter into the prepared pan.
- Sprinkle sliced almonds on top, if using.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
For best results, if using frozen cherries, toss them lightly in flour before folding into the batter. Store the cooled cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Freezing is also an option.