Moist, light cake, full of almond flavor. The cherries are just a bonus. Simple to make and unique in taste. One of my favorites.
From the moment I first started creating my own recipes, I fell completely in love with baking. While simply baking – even if following other recipes – is so much fun, creating the recipes myself is what really took baking to a whole new level for me. I started with little tweaks on recipes I knew, until I was comfortable enough to make bigger changes. I was amazed to see how small changes make such big difference in taste and texture. I was fascinated by it and eager to learn more and more. Now when people try or make something *I* created and LOVE it, my heart is filled with tremendous joy. It’s my baby.
It all started two years ago.
Gee, how time flies.
Since my first attempts in the kitchen were colossal failures, I vividly remember the first time I finally baked something that was worth its calories. It was THIS almond cake. My first crowd pleaser.
Ok, so the cake isn’t that sophisticated. People have probably been making it since the beginning of time, but back then, I was still an amateur, so this was a huge achievement.
So now you know why this cake means so much to me ♥
This cake is moist, light and airy with a spongy texture. It has a burst of almond flavor – AMAZING! The cherries make this cake super elegant and, obviously, tastier. You can use fresh cherries or canned ones that are strained. If they aren’t strained well, it might make the batter turn red.
The cake is made using the creaming method. Cream together butter (at room temperature) and sugar. Then, beat in eggs and vanilla extract, and add dry ingredients. One of the dry ingredients is almond flour. While you can buy this ingredient at a store, you can also make it at home. Just place blanched almonds in your food processor or blender and pulse until you get a fine, grainy consistency.
Instead of folding the cherries into the batter, I arrange them on top of it. Cherries have a tendency to sink to the bottom of the cake and this step can slow down their way to the bottom. Sometimes it helps, and sometimes it doesn’t. Regardless of whether they sink or not, the cake will be equally pretty and delicious
I’ve made this cake more than any of my other cakes – even more than all the chocolate morsels which you know I adore. That is how much I love it!
- ½ cup (1 stick or 115 grams) butter, softened
- ½ cup (100 grams or 3.5 ounces) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (70 grams or 2.5 ounces) all-purpose flour
- 1 teaspoons baking powder
- ½ cup almond flour* (read note for making your own flour at home)
- about 25 cherries (you can use more if you like)
- powdered sugar, to sprinkle on top (optional)
- Preheat oven to 325F/160C. Butter an 8×8-inch pan.
- In a medium bowl sift together all-purpose flour and baking powder. Add almond flour and mix. Set aside.
- In a stand mixer fitted with the paddle attachment, beat together butter and sugar for about 3 minutes until light and fluffy. Scrape down the sides and the bottom of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract. Don’t worry if the batter looks a bit curdled. On low speed, add flour mixture and beat just until combined. Do not overmix.
- Spread the batter into prepared baking pan and smooth the top. Arrange cherries on top of the batter.
- Bake for 30-35 minutes until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely on a wire rack. Sprinkle the top with powdered sugar, if you like.
– To double the recipe, use 13×9-inch pan, and bake for longer time.
– Store the cake at room temperature in an airtight container for up to 3 days.
– The cake can be frozen for up to 2 months. Thaw it on the counter, still covered, or overnight in the fridge.