Cherry Almond Cake

Introduction

Welcome to our delicious Cherry Almond Cake recipe — a perfect blend of sweet cherries and nutty almond flavor that makes for a delightful dessert or afternoon treat. Whether you’re baking for a special occasion or just craving something homemade, this cake is sure to impress. Moist, tender, and full of flavor, it’s a timeless classic that you’ll find yourself making again and again.

The History

Cherry and almond pairings have long been celebrated in European baking, especially in French and German pastry traditions. Almonds have been used in baking for centuries, while cherries — particularly sour cherries — were a staple in Eastern European desserts. The Cherry Almond Cake evolved from this classic combination, gaining popularity in American households in the mid-20th century. It’s a versatile dessert that has been adapted over time to suit different tastes and dietary preferences, while still preserving its rich, comforting flavor.

Ingredients Breakdown

All-purpose flour: Provides the structure of the cake.
Baking powder: Helps the cake rise and gives it a light texture.
Almond flour: Adds a rich, nutty flavor and a moist texture.
Unsalted butter: Adds richness and a tender crumb.
Granulated sugar: Sweetens the cake and helps create a fluffy texture when creamed with butter.
Eggs: Bind the ingredients together and add moisture and structure.
Vanilla extract: Enhances the overall flavor profile.
Almond extract: Deepens the almond flavor and adds a unique aromatic note.
Milk: Helps create a smooth batter and keeps the cake moist.
Fresh or frozen cherries: The star of the dish, offering a sweet-tart contrast.
Garnish (optional): Powdered sugar or sliced almonds for decoration.

Step-by-Step Recipe

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or 8×8-inch square baking pan.
In a medium bowl, whisk together all-purpose flour, baking powder, and almond flour until well combined.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients to ensure a smooth batter.
Fold in the cherries gently using a spatula to avoid breaking them.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake completely before slicing or dusting with powdered sugar.

Tips

Use room-temperature ingredients for a smoother batter and even mixing.
Don’t overmix the batter once you add the dry ingredients to keep the cake light and fluffy.
If using fresh cherries, remove the pits and stems before adding them to the batter.
Chill the cherries slightly before folding them in to reduce bleeding and maintain texture.
For a crumbly topping, mix flour, brown sugar, and cold butter until crumbly, then sprinkle over the batter before baking.

Variations and Customizations

Chocolate Cherry Almond Cake: Add 1/4 cup of cocoa powder to the dry ingredients for a chocolate twist.
Lemon Almond Cherry Cake: Add the zest of one lemon and a tablespoon of lemon juice to the batter for a bright citrus note.
Gluten-free version: Substitute all-purpose flour with a gluten-free flour blend and ensure the baking powder is gluten-free.
Dairy-free option: Use plant-based butter and almond milk to make it dairy-free.
Cherry Almond Cupcakes: Fill cupcake liners and bake for 20–25 minutes. Top with almond buttercream frosting.
Layered Cake: Double the recipe and bake in two 8-inch round pans. Fill with cherry jam and frost with almond cream.

Health Considerations and Nutritional Value

While this Cherry Almond Cake is a dessert meant to be enjoyed in moderation, there are ways to make it healthier:

Almonds are rich in healthy fats, protein, fiber, and vitamin E.
Cherries are high in antioxidants and may help reduce inflammation.
Using less sugar or natural sweeteners like honey or maple syrup can reduce the glycemic impact.
Substituting some all-purpose flour with almond flour increases protein and lowers carbs.
As a standard slice (1/8 of the cake), the recipe contains approximately 250–300 calories, with variations depending on substitutions.

Ingredients

1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup almond flour
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup milk
1 cup fresh or frozen pitted cherries
Powdered sugar or sliced almonds for garnish (optional)

Directions

Preheat your oven to 350°F (175°C). Prepare a 9-inch round or 8×8-inch baking pan by greasing it with butter and lightly dusting with flour.
In a medium bowl, combine the all-purpose flour, baking powder, and almond flour. Whisk until well mixed.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
Fold in the cherries gently to avoid breaking them.
Transfer the batter to the prepared pan and smooth the top with a spatula.
Bake for 35–45 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before slicing. Optionally, dust with powdered sugar or garnish with sliced almonds before serving.

FAQ

Can I use frozen cherries?

Yes, you can use frozen cherries. Thaw and drain them well before adding to the batter to prevent excess moisture.

How do I store the cake?

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Wrap it well to keep it moist.

Can I freeze the cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Is it possible to make this cake without almond extract?

While almond extract adds a distinct flavor, you can omit it or substitute with an extra teaspoon of vanilla extract.

Can I make this cake vegan?

Yes, with a few substitutions: use vegan butter, a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and plant-based milk.

Summary

Cherry Almond Cake is a moist, flavorful dessert that perfectly combines the sweetness of cherries with the nutty richness of almonds. Easy to make and endlessly customizable, it’s a timeless

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