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Cherry Almond Cake

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This Cherry Almond Cake is a soft, buttery cake infused with almond extract and studded with juicy cherries. Topped with a light glaze or a dusting of powdered sugar, it’s a perfect dessert for brunch, tea time, or any celebration!

Ingredients

Scale

For the Cake:

  • 1 ½ cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • ¼ teaspoon salt

  • ½ cup (1 stick) unsalted butter, softened

  • ¾ cup granulated sugar

  • 2 large eggs

  • ½ cup whole milk or buttermilk

  • 1 teaspoon almond extract

  • ½ teaspoon vanilla extract

  • 1 cup fresh, frozen (thawed and drained), or maraschino cherries, halved or chopped

  • 1 tablespoon flour (for tossing cherries)

For the Almond Glaze (Optional):

  • ¾ cup powdered sugar

  • 1–2 tablespoons milk

  • ½ teaspoon almond extract

Optional Toppings:

  • Slivered almonds (toasted)

  • Extra cherries for garnish

  • Powdered sugar for dusting

Instructions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan (or line with parchment paper).

2. Mix Dry Ingredients:

In a medium bowl, whisk together flour, baking powder, and salt.

3. Cream Butter and Sugar:

In a large bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.

4. Add Eggs and Flavorings:

Beat in the eggs one at a time, then add almond and vanilla extracts.

5. Add Dry Ingredients and Milk:

Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined—don’t overmix.

6. Prepare the Cherries:

Toss cherries with 1 tablespoon flour (this helps keep them from sinking). Gently fold them into the batter.

7. Bake the Cake:

Pour batter into prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack.

Make the Glaze (Optional):

8. Mix the Glaze:

Whisk together powdered sugar, milk, and almond extract until smooth. Drizzle over cooled cake.

Serving Suggestions:

 

  • Serve warm or at room temperature with coffee or tea.

  • Top with a scoop of vanilla ice cream or whipped cream for extra indulgence.

  • Add a handful of toasted almonds on top for crunch and flavor.

Notes

Pro Tips:

  • Pat cherries dry to avoid excess moisture in the cake.

  • Almond flour can replace ¼ cup of regular flour for extra almond flavor.

  • A little lemon zest adds a lovely contrast to the cherry sweetness.

Common Mistakes to Avoid:

  • Skipping the flour coating on cherries – they’ll sink to the bottom.

  • Overmixing – results in a dense cake.

  • Overbaking – keep an eye on it to avoid dryness.

Storage Instructions:

  • Store covered at room temperature for up to 2 days.

  • Refrigerate for up to 5 days—bring to room temp before serving.

  • Freeze slices (wrapped well) for up to 2 months.

 

Enjoy your Cherry Almond Cake — a charming dessert that’s rich in flavor and perfect for sharing! 

Find it online: https://bakesbliss.com/cherry-almond-cake/