Craving a delectable dessert with a delightful twist? Look no further than the Almond Cherry Cake! This cake pairs almond flavors with cherry frosting, highlighting maraschino cherries for a one-of-a-kind, delicious taste. Whether you fancy bundt cakes or layer cakes, you’ll discover an Almond Cherry Cake recipe that’s sure to amaze your guests.
Key Almond Cherry Cake Ingredients & Why
Almond flour
Almond flour adds nutty flavor and texture to almond cherry cake.
Cherries
Fresh or frozen cherries bring fruity sweetness to the cake.
Granulated sugar
Granulated sugar sweetens the cake batter.
Unsalted butter
Unsalted butter adds richness and moisture.
Eggs
Eggs bind ingredients and provide structure.
Baking powder
Baking powder aids in rising and fluffiness.
Salt
A pinch of salt balances the cake’s sweetness.
How Do You Make The Best Almond Cherry Cake?
- Grease and line your 8-inch non-stick springform or cake pan with unsalted butter or coconut oil. Set aside.
- First, pit the cherries. Halve a handful, roughly 1/4 cup, to decorate the cake’s top. Then, quarter the remaining cherries, which you’ll later incorporate into the cake batter. Don’t forget to set them aside.
- For perfect results, preheat your oven to 350°F (180°C) and center the rack.
- To achieve a light, fluffy mixture, combine room temperature butter and sugar in the stand mixer. Beat on medium speed for 5 minutes with the paddle attachment (or handheld beaters), and remember to scrape the bowl for best results.
- Begin by mixing melted coconut oil and sugar in a large bowl. Whisk for 1-2 minutes until sugar dissolves. You can also use a stand mixer or handheld beaters. Don’t neglect to scrape the bowl for thorough mixing.
- Combine lemon zest, juice, and extracts with the sugar/fat mixture. Add eggs one by one, whisking for 10-15 seconds per egg until fully mixed. Remember to scrape the bowl. In the mixing bowl, sift in flours, baking powder, and salt, then gently blend the dry ingredients into the wet until no dry flour is seen. Expect a thick batter. Finally, fold in the quartered cherries with care.
- Evenly spread the batter in the pan. Place halved cherries on the cake, no need to press them in, as they’ll be embraced by the cake during baking. Finally, generously sprinkle 1.5 tablespoons of sugar over the cake’s surface for that perfect touch.
- To make the perfect cake, bake for 35-40 minutes until a toothpick comes out clean, with a golden top that springs back when touched.
- Enhance your experience with sweetened whipped cream or ice cream. Store it covered at room temperature for a max of three days, and when it’s time, a 10-minute reheating at 325°F is all it takes.
Pro Tips For Making Almond Cherry Cake Recipe
- Opt for fresh cherries for superior flavor and texture.
- Prior to incorporating, be sure to pit the cherries.
- Elevate almond flour’s nutty essence by toasting it beforehand.
- Ensure uniform blending and baking with room temperature ingredients.
- Prevent a tough cake by avoiding overmixing.
- Safeguard against sticking by greasing and flouring the cake pan.
- Bake until a toothpick in the center emerges clean.
- Allow the cake to cool completely before applying glaze or frosting.
- Enhance crunch and flavor with a sprinkle of sliced almonds on top.
- Elevate the dessert by serving with whipped cream or vanilla ice cream.
How to Store Almond Cherry Cake
- For short-term freshness (within 24 hours), keep the cake at room temperature in an airtight container or covered with plastic wrap.
- Extend freshness for up to 1 week by storing the cake in an airtight container at room temperature.
- Refrigerate leftover almond cherry crumb cake in an airtight container for 2-3 days.
- To freeze, tightly wrap the cake and place it in an airtight container in the freezer for up to 3 months.
Can You Freeze Almond Cherry Cake ?
- Let the cake cool completely before freezing.
- Wrap it tightly in cling wrap or foil.
- For extra protection, add another layer of foil.
- Label with date and contents.
- Freeze for up to 6 months.
- To thaw, leave at room temperature for 2-3 hours or refrigerate overnight.
Frequently Asked Questions About Almond Cherry Cake
What is Cherry Cake?
Cherry cake features cherries as a key ingredient, made using fresh cherries, cherry pie filling, or cherry extract.
Do I have to use almond milk in Cherry Almond Poke Cake?
No, regular dairy milk will work just fine.
Do I have to add sliced almonds in Cherry Almond Poke Cake?
No, it is optional.
Almond Cherry Cake
Craving a delectable dessert with a delightful twist? Look no further than the Almond Cherry Cake! This cake pairs almond flavors with cherry frosting, highlighting maraschino cherries for a one-of-a-kind, delicious taste. Whether you fancy bundt cakes or layer cakes, you'll discover an Almond Cherry Cake recipe that's sure to amaze your guests.
Ingredients
- 2 Cups (300 grams) Sweet Cherries I use Bing
- 1/2 Cup (113 grams) Unsalted Butter room temperature or 1/2 Cup unrefined melted coconut oil + more for greasing the pan
- 3/4 Cup (165 grams) Cane Sugar + 1.5 tablespoons for sprinkling on top
- 2 teaspoons Lemon Juice about 1/2 a lemon
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Almond Extract optional
- 2 Whole Eggs large, at room temperature
- 3/4 Cup (110 grams) All Purpose Flour unbleached
- 1/4 Cup (30 grams) Super Fine Almond Flour I use Bob's Red Mill
- 1 teaspoon Baking Powder
- 1/8 teaspoon Fine Sea Salt
Instructions
- Prepare your 8-inch non-stick springform or cake pan by greasing it with unsalted butter or coconut oil. Then, line the bottom with parchment and grease the parchment. Set this aside for later.
- Begin by pitting the cherries. Take a handful, roughly 1/4 cup, and halve them, keeping them separate. These halved cherries will adorn the top of your cake. Now, quarter the remaining cherries, as they will be gently folded into the cake batter. Remember to set them aside.
- Achieve perfect results by preheating your oven to 350°F (180°C) and centering the rack.
- To make the mixture light and fluffy, add room temperature butter and sugar to the stand mixer bowl. Using the paddle attachment (or handheld beaters), beat on medium speed for 5 minutes. Don't forget to scrape down the bowl.
- Begin by placing warm melted coconut oil and sugar in a large mixing bowl. Using a whisk, blend the two until the sugar dissolves and the ingredients combine seamlessly, which should take around 1-2 minutes. If you prefer, you can opt for a stand mixer or handheld beaters. Don't forget to scrape down the bowl to ensure thorough mixing.
- Incorporate lemon zest, juice, and extracts into the sugar/fat mixture. Gently add eggs one by one, whisking for 10-15 seconds per egg until fully integrated. Don't forget to scrape down the bowl. In the mixing bowl, sift in the flours, baking powder, and salt, then carefully blend the dry ingredients into the wet ones until no dry flour is visible. Expect a thick batter. Finally, delicately fold in the quartered cherries.
- Gently spread the batter in the pan, ensuring an even surface. Artfully arrange halved cherries, either cut side up or down, atop the cake; no need to press them in, as the cake will envelop them as it bakes. Finally, generously sprinkle 1 1/2 tablespoons of sugar over the cake's surface.
- To achieve a perfect cake, bake it for 35-40 minutes, or until a toothpick inserted in the center emerges clean. Additionally, ensure the top has a golden hue and springs back when gently pressed.
- Enhance your experience by adding sweetened whipped cream or ice cream. You can store it covered at room temperature for up to three days, and when you're ready, simply reheat it in a 325°F oven for about 10 minutes.
