Almond Cherry Cake

January 8, 2014

Moist, light cake, full of almond flavor. The cherries are just a bonus. Simple to make and unique in taste. One of my favorites. 

Almond Cherry Cake

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.

Almond Cherry Cake

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.

Almond Cherry Cake

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 🙂

Almond Cherry Cake

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!


Almond Cherry Cake
Yields: 8x8-inch pan
Moist, light cake, full of almond flavor. The cherries are just a bonus. Simple to make and unique in taste. One of my favorites.
  • 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)
  1. Preheat oven to 325F/160C. Butter an 8x8-inch pan.
  2. In a medium bowl sift together all-purpose flour and baking powder. Add almond flour and mix. Set aside.
  3. 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.
  4. Spread the batter into prepared baking pan and smooth the top. Arrange cherries on top of the batter.
  5. 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 make almond flour: place blanched almonds in your food processor or blender and pulse until you get a fine, grainy consistency.
- To double the recipe, use 13x9-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.


More Recipes:

Banana Bread

Banana Bread 3

Mango Bread

Mango Bread 2

Lemon Muffins

Lemon Muffins 1

You Might Also Like


  • Reply
    January 16, 2014 at 2:50 pm

    i love the flavor of almond/cherry. this sounds great!

    • Reply
      January 16, 2014 at 8:24 pm

      This is great Dina! It’s one of my favorites 🙂 This cake goes very well with pears too.

  • Reply
    April 2, 2014 at 7:39 am

    ‘m Going to try this recipe I wish I could cook like this Cake

  • Reply
    May 3, 2014 at 7:02 am

    Just wanted to say that this recipe is a-mazing… made it this afternoon and it as a total hit.. was wondering if you had any suggestions or thoughts around how I could adapt the recipe to be gluten free? Thanks.

    • Reply
      May 3, 2014 at 11:13 am

      Hi Lisa! I’m so glad you like this cake 🙂 It’s one of my favorites! For this specific recipe the flour is necessary. I’ve experimented with different flours before to see how this cake turns out. I also tried replacing the all-purpose flour with almond flour, and reduced the fat in the recipe. I still liked this version much better, since the texture was very different. I will definitely try a different recipe for flourless almond cake. It’s on my list now 🙂

  • Reply
    June 4, 2015 at 6:32 pm

    My cakes in the oven right now and smells delish! Can’t wait for it to cook and cool so I can eat it!

    • Reply
      June 8, 2015 at 9:00 am

      I really hope you enjoyed it, Maureen! 🙂

      • Reply
        June 8, 2015 at 12:26 pm

        It was delicious! I will definitely make it again! Thx!

        • Reply
          June 8, 2015 at 2:58 pm

          That’s great! Thank you! 🙂

  • Reply
    June 8, 2015 at 3:23 pm

    Hi, this looks delicious! I was just wondering if I wanted to use a round cake tin, what size should I use for this recipe? Thank you! 🙂

    • Reply
      June 10, 2015 at 3:58 am

      Thanks Aimee! You can use an 8-inch or 9-inch round cake pan. I suggest that you multiply the amount of ingredients by 1.5 (3/4 cup sugar, 3 eggs, etc.) for a taller cake. In that case, the baking time could take longer.

  • Reply
    June 21, 2015 at 9:42 pm

    can i use frozen cherries in this recipe?

    • Reply
      June 22, 2015 at 12:01 pm

      Yes you can, thaw and drain/dry them before adding them to the batter. You can also use drained canned cherries.

  • Reply
    February 18, 2016 at 1:25 pm

    Can I use an alternative to sugar in this recipe? As I’m diabetic. Thank you.

    • Reply
      February 19, 2016 at 1:01 pm

      Hi Denise, I’m sorry but I have no experience in baking with sugar alternatives. I think it’s best to use a different recipe in this case.

  • Reply
    April 20, 2016 at 2:55 pm

    Beautiful cake and so yummy !! Really delicate and light !! Goes to my recipe book, I topped it with chopped almonds 🙂

    • Reply
      April 21, 2016 at 6:00 am

      Thank you so much for your comment, Agata! 🙂

  • Reply
    January 17, 2017 at 9:10 pm

    This is a really lovely cake. I used bottled cherries – simply because they were open and waiting in the fridge – but am wondering what fresh cherries would be like in it. The cherries didn’t sink much, so next time I shall layer more on. Thankyou for this lovely recipe!

    • Reply
      January 18, 2017 at 4:33 am

      Thank you Mary!

    Leave a Reply

    Rate this recipe: