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/115 g) unsalted butter, softened
  • ½ cup (100 g/3.5 oz) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (70 g/2.5 oz) all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup almond flour*
  • 25 cherries
  • 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.
Recipe by Pretty. Simple. Sweet. at