Cherry Almond Cake
Cherry Almond Cake is the most tender almond cake bursting with plump fresh cherries and hints of almond, vanilla, and lemon. The crumb is absolutely perfect in each bite! Try this recipe with other stone fruits, such as peaches, apricots, or plums.
Servings: 8
Ingredients
- 2 cups fresh sweet cherries, pitted, cut into fourths lengthwise, leaving 10 cherries cut in half for the top
- ½ cup unsalted butter, room temperature
- ¾ cup sugar plus 1 Tbsp to sprinkle on top
- 2 large eggs, room temperature
- 1 lemon, zested and ½ of juice
- 1 tsp pure vanilla extract
- ½ tsp pure almond extract
- 1 cup cake flour
- ¼ cup almond flour
- 1 tsp baking powder
- ½ tsp salt
Instructions
- Preheat the oven to 350°F. Spray a 8-inch round baking cake pan or springform pan with baking spray or grease with butter and line with parchment paper.
- In a stand mixer with the paddle attachment (or with a handheld mixer and large bowl), cream together the butter and sugar for 5 minutes until light and fluffy. Scrape the bowl with a rubber spatula. While the butter and sugar is creaming, in a separate medium-size bowl, whisk together the cake flour, almond flour, baking powder, and salt; set aside.
- Add the eggs one at a time to the creamed butter-sugar, mixing well after each addition. Add the lemon zest, lemon juice, pure vanilla extract, and pure almond extract; mix until combined. Add in the dry ingredients and mix until combined.
- Remove the bowl from the stand mixer. Using a rubber spatula, gently fold the quartered cherries into the batter. Scrape the batter into the cake pan and evenly smooth the top. Arrange the halved cherries on top, facing cut side up or down. Sprinkle with 1 Tablespoon sugar (optional).
- Bake the cake for 40-45 minutes until a toothpick inserted in the middle comes out clean, and the top is golden. Remove the cake from the oven and cool on a wire rack for 10 minutes before removing the cake from the pan. Serve with a dollop of whipped cream or vanilla ice cream.
Notes
- TO STORE: Refrigerate in an air tight container for up to 4 days.
- TO FREEZE: Wrap in plastic wrap, then place in a large freezer Ziploc bag or a freezer Tupperware for up to 3 months.
- USE OTHER FRUIT: This cake batter is delicious with any stone fruit such as peaches, plums, apricot, or nectarines.