Cherry Almond Cake

Cherry Almond Cake is a delightful, moist, and aromatic dessert that beautifully combines the sweetness of cherries with the nutty richness of almonds. This cake has a tender crumb, a buttery almond flavor, and bursts of juicy cherries throughout.

Whether you use fresh, frozen, or canned cherries, this cake delivers a comforting yet elegant taste that feels perfect for both everyday indulgence and special occasions.

Originating from European-style baking, particularly inspired by traditional French and British almond cakes, this dessert celebrates the balance of simple ingredients creating something extraordinary.

Why I Love This Recipe

I love this Cherry Almond Cake because it’s everything a homemade dessert should be — simple, fragrant, and absolutely delicious. The almond extract gives the cake a subtle sophistication, while the cherries add freshness and color. Each slice feels like a blend of comfort and celebration. The texture is soft and buttery with just enough density to make it feel indulgent.

Another reason I adore this recipe is its versatility. It’s perfect as a tea cake, a dessert with whipped cream, or even as a breakfast treat with coffee. The cake also stores and freezes well, which makes it a wonderful make-ahead option for entertaining.

Why It’s a Must-Try Dish

This Cherry Almond Cake is a must-try for anyone who loves classic, comforting flavors that never go out of style. The pairing of almonds and cherries creates a balance of nutty warmth and fruit brightness that is truly irresistible. It’s easy enough for beginner bakers yet elegant enough to impress guests.

It’s also a great introduction to using almond flour or extract in baking, showing how they can transform a simple cake into a gourmet delight. Whether enjoyed plain or with a dusting of powdered sugar, this cake feels special with minimal effort — a must-have in every baker’s repertoire.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8–10 slices
• Calories per Serving: Approximately 320 kcal
• Course: Dessert / Tea Cake
• Cuisine: European / British

Ingredients

For the Cake:

• 1 ½ cups all-purpose flour
• ½ cup almond flour (or finely ground almonds)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon pure almond extract
• 1 teaspoon vanilla extract
• ½ cup milk (or buttermilk)
• 1 ½ cups pitted cherries (fresh, frozen, or canned, drained well)

For Topping (Optional):

• ¼ cup sliced almonds
• 1 tablespoon granulated sugar
• Powdered sugar for dusting (optional)

Cooking Directions

1. Preheat oven: Set oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. Prepare dry ingredients: In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Set aside.
3. Cream butter and sugar: In a large mixing bowl, beat 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, followed by the almond and vanilla extracts.
5. Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture alternately with milk, beginning and ending with flour. Mix just until combined.
6. Fold in cherries: Gently fold in the cherries using a spatula, ensuring even distribution.
7. Pour into pan: Transfer batter to the prepared pan and smooth the top. Sprinkle sliced almonds and sugar on top if desired.
8. Bake: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and serve: Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Step-by-Step Preparation Method

1. Preheat the oven to 350°F (175°C) and prepare your cake pan.
2. Mix dry ingredients: Combine flour, almond flour, baking powder, and salt.
3. Cream butter and sugar: Beat until fluffy and pale in color.
4. Incorporate eggs: Add one at a time, mixing well after each.
5. Add flavoring and milk: Stir in almond and vanilla extracts, alternating with milk.
6. Add cherries: Fold in gently to prevent overmixing.
7. Pour batter: Spread evenly in the cake pan and top with sliced almonds.
8. Bake: Cook until golden and firm to touch.
9. Cool and serve: Allow to cool completely before dusting with powdered sugar.

How to Serve

Serve this Cherry Almond Cake slightly warm or at room temperature. Dust the top with powdered sugar for a classic presentation, or serve with a dollop of whipped cream, a drizzle of vanilla glaze, or a scoop of vanilla ice cream. It pairs perfectly with hot tea, coffee, or even dessert wine for an elegant finish.

Recipe Tips

• Use room-temperature ingredients for a smoother batter and even rise.
• If using frozen cherries, thaw and pat them dry to avoid excess moisture.
• Toss cherries in a little flour before folding them into the batter to prevent sinking.
• Don’t overmix the batter once the flour is added — it can make the cake dense.
• For extra almond flavor, substitute part of the milk with almond milk.

Variations

1. Cherry Almond Chocolate Cake: Add ½ cup mini chocolate chips to the batter for a richer version.
2. Glazed Cherry Almond Cake: Drizzle a simple glaze made from powdered sugar, almond extract, and milk once cooled.
3. Cherry Almond Loaf: Bake the same batter in a loaf pan instead of a round cake pan.
4. Vegan Version: Replace butter with coconut oil, eggs with flax eggs, and milk with almond milk.
5. Cherry Lemon Almond Cake: Add 1 tablespoon lemon zest for a citrusy lift.

Freezing and Storage Time

• Room Temperature: Store the cake in an airtight container for up to 2 days.
• Refrigerator: Keep for up to 5 days in the fridge; bring to room temperature before serving.
• Freezer: Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

Special Equipment Needed

• 8-inch round cake pan
• Electric mixer or hand whisk
• Mixing bowls
• Rubber spatula
• Cooling rack
• Measuring cups and spoons

Frequently Asked Questions

Q1. Can I use canned cherries?
Yes, you can use canned or jarred cherries. Just make sure to drain and pat them dry before adding to the batter.

Q2. Can I make this cake gluten-free?
Yes, replace all-purpose flour with a gluten-free flour blend and ensure your almond flour is certified gluten-free.

Q3. Can I use almond meal instead of almond flour?
Yes, almond meal works fine but will give the cake a slightly denser texture.

Q4. How can I make the cake extra moist?
Use buttermilk instead of regular milk and avoid overbaking.

Q5. Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan, adjusting the baking time by an additional 10–15 minutes.

Conclusion

Cherry Almond Cake is a delightful fusion of fruit and nut flavors that perfectly balance sweetness, texture, and aroma. Its soft crumb, rich almond undertones, and juicy cherries make every bite memorable.

Simple yet elegant, it’s a recipe that belongs in every baker’s collection — ideal for brunch, tea, or dessert. Whether enjoyed plain or with a dusting of sugar, this cake embodies the joy of homemade baking and the timeless comfort of classic flavors.