Cakes/ Fruit Desserts

Almond Cherry Cake

January 8, 2014

This simple to make, moist, light cake is full of almond flavor and unique in taste. The cherries are just a bonus!

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.

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! The cake isn’t that sophisticated, but back then when I was still an amateur, this was a huge achievement. I’ve made this cake more than any of my other cakes, even more than all the chocolate cakes which you know I adore. That’s how much I love it!

This cake is moist, light and airy with a spongy texture, and has a burst of almond flavor. The cherries make this cake super elegant and tasty. You can use fresh cherries or canned ones that are strained well.

Almond Cherry Cake

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.

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, so don’t worry too much about it.

Almond Cherry Cake

4.77 from 13 votes
Almond Cherry Cake
YIELD: 8 x8-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.

Ingredients
  • 1/2 cup (1 stick/115 g) unsalted butter, softened
  • 1/2 cup (100 g/3.5 oz) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (70 g/2.5 oz) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup almond flour*
  • 25 cherries
  • powdered sugar , to sprinkle on top (optional)
Instructions
  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.
Recipe Notes

- 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.

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42 Comments

  • Reply
    dina
    January 16, 2014 at 2:50 pm

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

    • Reply
      Shiran
      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
    fatema
    April 2, 2014 at 7:39 am

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

  • Reply
    Lisa
    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
      Shiran
      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
    Maureen
    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
      Shiran
      June 8, 2015 at 9:00 am

      I really hope you enjoyed it, Maureen! 🙂

      • Reply
        Maureen
        June 8, 2015 at 12:26 pm

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

        • Reply
          Shiran
          June 8, 2015 at 2:58 pm

          That’s great! Thank you! 🙂

  • Reply
    Aimee
    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
      Shiran
      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
    Dina
    June 21, 2015 at 9:42 pm

    can i use frozen cherries in this recipe?

    • Reply
      Shiran
      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
    Denise
    February 18, 2016 at 1:25 pm

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

    • Reply
      Shiran
      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
    Agata
    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
      Shiran
      April 21, 2016 at 6:00 am

      Thank you so much for your comment, Agata! 🙂

      • Reply
        Louise
        June 9, 2019 at 7:38 am

        I made this recipe 2 years using morello cherries, amazing! But I tried to make it yesterday and it doesn’t work out. I end up with a tin of hot gloop. And I really want it work out! I followed the recipe exactly

  • Reply
    Mary
    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
      Shiran
      January 18, 2017 at 4:33 am

      Thank you Mary!

  • Reply
    Niti
    November 5, 2017 at 1:19 pm

    This looks amazing!
    Can this be made by using 1 cup of almond flour instead of 1/2 cup all purpose flour and 1/2 cup almond flour?

    • Reply
      Shiran
      November 6, 2017 at 4:55 am

      Hi Niti, it’s possible, but the texture of the cake would be different, and it can turn out too crumbly. If possible, use some all purpose flour.

  • Reply
    Kelly
    March 25, 2018 at 5:47 pm

    Delicious cake! amazing flavour and so moist but mine did not rise nearly as much as yours in the picture? Any tips?

    • Reply
      Shiran
      March 26, 2018 at 5:18 am

      I’m glad you like it, Kelly! The cake isn’t very tall, but make sure that the baking powder has not passed its use-by date, and that you cream the butter and sugar long enough until it’s light a fluffy.

  • Reply
    Felicia Foster
    May 15, 2018 at 6:58 am

    Hi Shiran, this looks like a divine recipe and want to give it a go. But being a Brit, I’m struggling with measurements. I note 3 different quantities for ‘half cup’ in your recipe, and wondering how many grams of almond flour I should use? Many thanks. Fliss

    • Reply
      Shiran
      May 16, 2018 at 6:55 am

      Volume and weight measurements are different for each ingredient. You can measure everything using 1/2 cup (which is 120 ml) or weigh them. 1 cup almond flour equals 100 grams, so you’ll need 50 grams for this recipe.

  • Reply
    Riks
    June 8, 2018 at 1:46 pm

    Made this cake today. Hubby and my little one loved it 🙂 Almond flour is such an innovative idea. Wonderful way to incorporate almonds. Definitely a bit for my family. Have bookmarked this 🙂

  • Reply
    Tanya
    June 19, 2018 at 6:41 am

    Stunning recipe. My cake turned out perfect. Everyone loved it. Thank you

  • Reply
    Janet Haga
    July 8, 2018 at 7:32 pm

    Hi Shiran,
    I just took out the Almond Cherry Cake. I have not cut it as I want cool the cake. I made a 13×9 as I give with people that I know.
    I just look at all of your recipes. There are so many that I would make. I will go to the Savory Recipes soon. The cake was very easy to make.
    Thank you so much,

    Janet

    • Reply
      Shiran
      July 11, 2018 at 8:24 am

      I’m glad you like it Janet, thank you!

  • Reply
    Maria
    July 22, 2018 at 4:27 pm

    I was looking for a cherry cake and came across your blog. Holy Moly! The cake was amazing!!! It was sooo fluffy and soft. And sooooo easy. I cut the cherries into half. They didn’t sink completely. My husband secretly ate more than half of the cake during the night (I made it after he went to sleep). He said he really liked it so I made it the following day again. Just to surprise him. This time with blueberries because I used all our cherries the previous day. He liked it again and said it tastes like a blueberry muffin. Well, guess what! ? I made it the 3rd day again. In a row. This time with frozen blueberries. Thank God we run out of butter (we only had 3/4 of the stick) otherwise I would most brobably end up baking it the next day too. I had to subscribe to your blog and can’t wait to try out more of your recipes ?

    • Reply
      Shiran
      July 23, 2018 at 8:07 am

      Thank you, Maria! I’m glad you enjoy this recipe so much 🙂

  • Reply
    Lydia
    July 27, 2018 at 10:09 pm

    Hi there I’m keen to make this recipe but don’t have a standing mixer with the paddle attachment. Could I use a hand held beater with the two beater attachments?

    Thanks!

    • Reply
      Shiran
      July 30, 2018 at 9:57 am

      Yes you can!

  • Reply
    Navi
    August 3, 2018 at 1:51 am

    I have made this cake twice in two weeks, holy moly is it ever delicious!! Both times I have doubled the recipe and used fresh summer cherries. It is beautiful, simple, elegant, and the taste is so light and unique! I LOVE it! I have tried both with vanilla extract and almond extract, both are great. Thank you for this gem of a recipe!

  • Reply
    Alison
    August 12, 2018 at 7:14 am

    This is a amazing cake. Made no amendments and it was perfect. Thank you ? xx

  • Reply
    Frances Adams
    November 24, 2018 at 3:28 pm

    Just made the almond cherry cake. As a novice baker I was worried but it has turned out perfectly!! I’m going to try your blueberry muffin cake next. Thank you.

  • Reply
    Samantha
    February 13, 2019 at 9:25 pm

    Hi Shiran,
    Would you recommend making this cake with fresh or sour cherries?

    • Reply
      Shiran
      February 14, 2019 at 4:32 am

      I like to use sweet cherries but if you like the flavor of sour cherries then sure, you can use them. Fresh cherries are best.

  • Reply
    Caroline Lamont
    May 29, 2019 at 8:17 am

    I bake a lot, and this was a fantastic, simple, easy and oh so delicious recipe. Using things I already had in my store cupboard it was light and delicate with succulent cherries hidden inside. I scattered mine with flaked almonds before baking to add a little texture. I will defo be baking this one again! Thanks for the recipe and for having metric measurements (I’m in the UK)

  • Reply
    Emily Muldoon
    July 15, 2019 at 8:31 pm

    Thank you so much for this recipe, this has been our go-to! So easy and we love how it’s not overly sweet! 🙂 Making it again tonight, trying diced rhubarb instead.

  • Reply
    Daiva
    December 6, 2019 at 12:27 pm

    year after year i come back for this recipe!!love it!

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