Cherry Almond Cake Recipe | Moist & Elegant Dessert
Introduction
When you want to create a dessert that embodies the essence of summer elegance, cherry almond cake stands as a timeless masterpiece. This stunning cake combines the sweet-tart burst of fresh cherries with the delicate, nutty flavor of almonds, creating a dessert that’s both rustic and refined. Each bite delivers a perfect balance of moist, tender crumb studded with juicy cherries and enhanced by the sophisticated flavor of almond extract.
What makes cherry almond cake so special is its beautiful simplicity and seasonal appeal. The combination of cherries and almonds is a classic pairing that has graced European tables for centuries, and for good reason – the flavors complement each other perfectly. The natural tartness of fresh cherries brightens the rich, buttery cake base, while almond extract and ground almonds add depth and complexity that elevates this dessert far above ordinary fruit cakes.
The beauty of this recipe lies in its versatility and forgiving nature. Whether you use sweet Bing cherries, tart pie cherries, or even frozen varieties, the cake adapts beautifully while maintaining its signature moistness and flavor. The almond component can be customized with extract, ground almonds, or both, allowing you to control the intensity of the nutty flavor to suit your preferences.
This cake works equally well as an elegant dinner party finale, a casual afternoon treat with coffee, or a celebration centerpiece for special occasions. It’s sophisticated enough for formal entertaining yet approachable enough for family gatherings, making it one of those rare desserts that truly works for any occasion.
In this comprehensive guide, you’ll discover the secrets to achieving the perfect tender crumb, preventing cherries from sinking, balancing sweet and tart flavors, and creating beautiful presentations that make this simple cake look professionally crafted.
Ingredients Breakdown
For the Almond Cake Base:
Unsalted butter (1/2 cup, room temperature): The foundation of rich flavor and tender texture. Room temperature butter creams properly with sugar, creating the light, fluffy texture that makes this cake special. Don’t use melted butter, as it will create a denser cake with different texture.
Granulated sugar (3/4 cup): Provides sweetness and helps create the cake’s tender crumb through proper creaming with butter. The amount is balanced to complement the natural sweetness of cherries without overwhelming their flavor.
Large eggs (2, room temperature): Essential for structure, richness, and moisture. Room temperature eggs incorporate more easily and create better emulsification. Fresh eggs provide better rise and flavor than older ones.
Pure almond extract (1 teaspoon): The signature flavor that makes this cake special. Use pure extract rather than artificial for the best, most authentic almond taste. This provides the primary almond flavor in the cake.
Pure vanilla extract (1/2 teaspoon): Enhances and rounds out the almond flavor without competing with it. Adds warmth and depth to the overall flavor profile.
All-purpose flour (1 1/4 cups): Creates the structure for the cake. Measure accurately by spooning into the cup and leveling off. Too much flour creates a dry, dense cake, while too little makes it fragile and gooey.
Baking powder (1 1/2 teaspoons): Provides the lift needed for a light, tender cake. Make sure it’s fresh (replace every 6 months) for optimal rising power.
Salt (1/4 teaspoon): Enhances all flavors and balances sweetness. Essential for bringing out the best in both the almond and cherry components.
Whole milk (1/2 cup, room temperature): Adds moisture and helps create the tender crumb. Room temperature milk incorporates more easily into the batter without breaking the emulsification.
For the Cherry Component:
Fresh cherries (1 1/2 cups, pitted): The star fruit component. Sweet cherries like Bing or Rainier work beautifully, as do tart varieties like Montmorency. Choose cherries that are firm, plump, and deeply colored. Frozen cherries can be substituted but should be thawed and drained first.
All-purpose flour (1 tablespoon): Tossed with cherries to prevent sinking during baking. This coating helps suspend the cherries throughout the cake rather than letting them settle to the bottom.
Optional Enhancements:
- Ground almonds or almond flour (1/4 cup) to replace some all-purpose flour for extra almond flavor
- Lemon zest (1 teaspoon) to brighten the overall flavor
- Sliced almonds (1/4 cup) for topping and extra crunch
- Powdered sugar for dusting the finished cake
- Almond paste (2 tablespoons, softened) for intensified almond flavor
Dietary Substitutions:
- Gluten-free: Use 1:1 gluten-free flour blend with xanthan gum
- Dairy-free: Substitute plant-based butter and non-dairy milk
- Lower sugar: Reduce sugar to 1/2 cup and add 2 tablespoons applesauce
- Egg-free: Use 2 flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, let sit 5 minutes)
- Nut-free: Replace almond extract with vanilla extract and omit any almond flour
Step-by-Step Instructions
1. Prepare Your Pan and Oven Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan with butter and dust lightly with flour, tapping out excess. Alternatively, line with parchment paper for easy removal. This preparation ensures clean release and prevents sticking.
2. Prepare the Cherries Wash, dry, and pit the cherries, removing stems. Pat them completely dry with paper towels – excess moisture can make the cake soggy. In a small bowl, toss the pitted cherries with 1 tablespoon flour until evenly coated. This coating prevents them from sinking during baking.
3. Cream Butter and Sugar In a large bowl, using an electric mixer, cream the room temperature butter and sugar together for 3-4 minutes until light and fluffy. The mixture should be pale yellow and noticeably increased in volume. Proper creaming is crucial for cake texture.
4. Add Eggs and Extracts Add eggs one at a time, beating well after each addition until fully incorporated. Mix in almond extract and vanilla extract, beating until smooth. The mixture should be creamy and well combined without any streaks.
5. Combine Dry Ingredients In a separate bowl, whisk together flour, baking powder, and salt until evenly distributed. This ensures the leavening agents are properly dispersed throughout the flour for even rising.
6. Alternate Wet and Dry Ingredients Add the flour mixture to the butter mixture in three additions, alternating with the milk in two additions. Begin and end with flour mixture. Mix just until combined after each addition – overmixing develops gluten and creates a tough cake.
7. Fold in the Cherries Gently fold the flour-coated cherries into the batter using a spatula, distributing them evenly throughout. Be gentle to avoid bursting the cherries or overmixing the batter.
8. Bake to Perfection Spread the batter evenly in your prepared pan and smooth the top with a spatula. Bake for 45-55 minutes, until the cake is golden brown, springs back when lightly touched, and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
9. Cool and Serve Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Once cooled, dust with powdered sugar if desired and serve at room temperature for best flavor and texture.
Tips and Variations
Expert Tips for Perfect Results:
- Room temperature ingredients: Ensure butter, eggs, and milk are at room temperature for proper mixing and texture
- Cherry preparation: Pat cherries completely dry and coat with flour to prevent sinking
- Don’t overbake: Check doneness at 45 minutes – overbaking creates dry cake
- Even distribution: Gently fold cherries to avoid breaking them while ensuring even distribution
- Pan choice: Springform pans make removal easier, but regular cake pans work fine with proper preparation
Flavor Variations:
Lemon Cherry Almond: Add 2 teaspoons lemon zest and 1 tablespoon lemon juice for bright citrus notes
Double Almond: Replace 1/4 cup flour with almond flour and add slivered almonds to the batter
Chocolate Cherry Almond: Add 2 tablespoons cocoa powder and reduce flour by 2 tablespoons
Amaretto Cherry: Replace 2 tablespoons milk with amaretto liqueur for adult sophistication
Mixed Berry Almond: Combine cherries with blueberries and raspberries for varied flavors
Spiced Cherry Almond: Add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg for warmth
Coconut Cherry Almond: Add 1/3 cup shredded coconut and coconut extract
Seasonal Adaptations:
- Summer: Fresh peak-season cherries with vanilla ice cream
- Fall: Add warm spices and serve with whipped cream
- Winter: Use frozen cherries and serve warm with custard
- Spring: Garnish with fresh mint and serve with berry coulis
Serving Suggestions
Cherry almond cake is versatile enough to shine in various serving situations and presentations.
Classic Presentations:
- Dust with powdered sugar and serve on elegant cake plates with dessert forks
- Top with lightly sweetened whipped cream and fresh cherries for restaurant-style plating
- Serve warm with a scoop of vanilla or almond ice cream for comforting indulgence
- Garnish with toasted sliced almonds for textural contrast and visual appeal
Elegant Occasions:
- Dinner parties: Serve with dessert wine or coffee for sophisticated endings
- Tea service: Cut into small wedges and serve with afternoon tea
- Brunch gatherings: Pair with coffee or mimosas for leisurely mornings
- Garden parties: Serve outdoors with fresh fruit and light refreshments
Seasonal Serving Ideas:
- Summer picnics: Transport in the pan and serve casual slices
- Holiday gatherings: Dust with powdered sugar for festive presentation
- Birthday celebrations: Add candles and serve as an elegant alternative to traditional cake
- Wedding desserts: Cut into small squares for dessert buffets
Accompaniment Suggestions:
- Cream options: Whipped cream, crème fraîche, or mascarpone
- Ice cream pairings: Vanilla, almond, or cherry ice cream
- Sauce additions: Berry coulis, caramel sauce, or chocolate drizzle
- Beverage matches: Coffee, black tea, dessert wines, or sparkling water with fruit
Make-Ahead Presentation:
- Bake up to 2 days ahead and store covered at room temperature
- Dust with powdered sugar just before serving for fresh appearance
- Warm slightly in a 300°F oven for 5-7 minutes to refresh if desired
Storage and Reheating Instructions
Room Temperature Storage: Store the completely cooled cake covered with plastic wrap or in an airtight container at room temperature for up to 3 days. The cake actually improves slightly after the first day as flavors meld and the crumb becomes more tender.
Refrigerator Storage: For longer storage, wrap tightly and refrigerate for up to 1 week. Bring to room temperature before serving for best flavor and texture, or warm slightly in a low oven to refresh. The cool temperature can mute flavors, so warming enhances the eating experience.
Freezer Storage: This cake freezes excellently for up to 3 months. Wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil. Thaw at room temperature for several hours or overnight. The texture remains remarkably good after freezing.
Reheating Instructions:
- Whole cake: Warm in 300°F oven for 8-10 minutes
- Individual slices: Microwave for 15-20 seconds or warm in toaster oven
- From frozen: Thaw completely, then warm as above for fresh-baked taste
Make-Ahead Strategies:
- Bake up to 2 days ahead and store covered for stress-free entertaining
- Freeze baked cake up to 1 month before needed
- Prepare dry and wet ingredients separately up to 1 day ahead, combine and bake fresh
Freshness Tips:
- Store with a slice of bread to maintain moisture
- Cover cut surfaces with plastic wrap to prevent drying
- Don’t refrigerate unless necessary, as it affects texture and flavor
Recipe Notes
Cherry Selection and Preparation: Fresh cherries provide the best flavor and texture, but good-quality frozen cherries (thawed and drained) work well too. Sweet varieties like Bing are most popular, but tart cherries add interesting complexity. Always pat fresh cherries completely dry before flouring.
Almond Flavor Balance: Start with the recommended amount of almond extract and adjust to taste in future batches. Pure almond extract is potent – too much can be overwhelming, while too little won’t provide the signature flavor that makes this cake special.
Texture Troubleshooting: If your cake turns out dense, likely causes include overmixing the batter, using cold ingredients, or incorrect measurements. If it’s too dry, you may have overbaked or used too much flour. The cake should be tender and moist with a fine crumb.
Pan Size Variations:
- 9-inch round: Standard size, bakes in 45-55 minutes
- 8-inch round: Deeper cake, may need 5-10 minutes longer
- 9×13 rectangular: Thinner cake, reduce time to 35-40 minutes
- Individual ramekins: Bake 18-22 minutes for personal cakes
Professional Tips:
- Tent with foil if top browns too quickly before center is done
- Test doneness with a toothpick in several spots due to cherry distribution
- Let cool in pan briefly to prevent breaking, but don’t leave too long or it may stick
Nutrition Information (Per Serving)
Based on 12 servings from one 9-inch cake
| Nutrient | Amount |
|---|---|
| Calories | 185 |
| Total Fat | 6g |
| Saturated Fat | 4g |
| Carbohydrates | 32g |
| Sugar | 22g |
| Dietary Fiber | 2g |
| Protein | 4g |
| Sodium | 125mg |
| Cholesterol | 45mg |
| Calcium | 55mg |
| Iron | 1.1mg |
| Potassium | 145mg |
| Vitamin C | 5mg |
| Vitamin A | 85 IU |
| Magnesium | 15mg |
| Phosphorus | 85mg |
| Folate | 25mcg |
Nutrition information is an estimate and may vary based on specific ingredients and portion sizes used.
Recipe Card Summary
Course: Dessert
Cuisine: European-inspired, American
Servings: 12
Prep Time: 20 minutes
Cook Time: 45-55 minutes
Total Time: 1 hour 15 minutes
Ingredients:
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk, room temperature
- 1 1/2 cups fresh cherries, pitted
- 1 tablespoon flour (for cherries)
Instructions:
- Preheat oven to 350°F and prepare 9-inch cake pan
- Pat cherries dry and toss with 1 tablespoon flour
- Cream butter and sugar until light and fluffy, 3-4 minutes
- Add eggs one at a time, then extracts
- Whisk together flour, baking powder, and salt
- Alternate adding flour mixture and milk to butter mixture
- Gently fold in flour-coated cherries
- Bake 45-55 minutes until golden and toothpick tests clean
- Cool 10 minutes in pan, then turn out to cool completely
Notes: Use room temperature ingredients for best texture. Don’t skip flouring the cherries. Cake improves after first day as flavors meld. Store covered up to 3 days.
Nutrition: See detailed nutrition table above
Diet Tags
- Vegetarian
- Nut-Flavored (almond extract)
- Fresh Fruit
- Make-Ahead Friendly
- Freezer-Friendly
- Special Occasion
- European-Inspired
- Summer Dessert
- Coffee Cake Style
- Afternoon Tea Suitable
Health Benefits
Antioxidant Rich: Fresh cherries provide anthocyanins and other antioxidants that support heart health and may help reduce inflammation.
Vitamin C Source: Cherries contribute vitamin C for immune system support and collagen production.
Heart-Healthy Almonds: Almond extract represents the flavor of almonds, which are known for supporting cardiovascular health.
Moderate Portions: Individual slices provide portion control compared to larger desserts, supporting mindful eating.
Natural Fruit Sweetness: Fresh cherries provide natural sweetness and reduce the need for excessive added sugars.
Calcium Content: Milk and eggs provide calcium for bone health and muscle function.
Protein Source: Eggs contribute high-quality protein for muscle maintenance and satiety.
Seasonal Eating: Encourages use of fresh, seasonal fruit when cherries are at peak nutrition and flavor.
FAQs
1. Can I use frozen cherries instead of fresh ones? Yes, frozen cherries work well in this recipe. Thaw them completely and pat dry with paper towels to remove excess moisture, which could make the cake soggy. Drain off any excess liquid before tossing with flour. The texture may be slightly softer than with fresh cherries, but the flavor will still be excellent.
2. Why do my cherries always sink to the bottom of the cake? Cherry sinking is usually caused by excess moisture or inadequate coating. Make sure to pat fresh cherries completely dry, then toss them thoroughly with flour before folding into the batter. The flour coating helps suspend them throughout the cake. Also, don’t overmix the batter after adding cherries, as this can break the coating.
3. Can I make this cake without almond extract? While almond extract provides the signature flavor, you can substitute with additional vanilla extract if needed. Use 1 1/2 teaspoons total vanilla extract instead of the almond/vanilla combination. The cake will still be delicious, though it won’t have the distinctive almond flavor that makes this recipe special.
4. How do I know when the cake is properly done? Test doneness by inserting a toothpick in the center – it should come out clean or with just a few moist crumbs. The cake should also spring back when lightly touched and pull slightly away from the pan edges. Because of the cherries, you might hit one when testing, so try a few different spots.
5. Can I make this cake ahead of time for a party? Absolutely! This cake actually improves after the first day as flavors meld. Bake it up to 2 days ahead and store covered at room temperature. For longer storage, freeze wrapped cake for up to 3 months. Just bring to room temperature or warm slightly before serving for the best flavor and texture.
Final Thoughts
Cherry almond cake represents the perfect marriage of simplicity and sophistication, proving that the most memorable desserts often come from classic flavor combinations prepared with care and attention to detail. This cake embodies everything wonderful about seasonal baking – it celebrates the brief, precious cherry season while creating something that feels both rustic and refined.
What makes this recipe truly special is its ability to transform everyday ingredients into something extraordinary. The interplay between sweet-tart cherries and fragrant almond creates a complexity of flavor that belies the straightforward preparation method. Each bite delivers multiple layers of taste and texture that keep you coming back for more.
From a practical standpoint, this cake solves many entertaining challenges. It can be made ahead, travels well, looks beautiful with minimal decoration, and appeals to a wide range of tastes. Whether you’re hosting an intimate dinner party or contributing to a community gathering, this cake delivers impressive results without requiring advanced baking skills.
The versatility of cherry almond cake means you can adapt it to any season or occasion. Summer’s fresh cherries create the ultimate version, but frozen cherries extend the season, and creative variations keep the basic recipe fresh and interesting year-round.
So embrace cherry season with enthusiasm, stock up on quality almond extract, and prepare to create a cake that will become a cherished part of your dessert repertoire. The combination of tender, almond-scented crumb studded with juicy cherries creates memories as lasting as the recipe itself. Here’s to many years of enjoying this timeless, elegant dessert that proves the best things in baking often come from the simplest inspirations!