Looking to impress your guests with a unique and delicious dessert? The Amaretto Cherry Almond Cake is the perfect choice! It combines sweet cherries and nutty almond flavor, with a hint of amaretto to enhance the taste.
Whether you prefer a soft and crumbly cake, a moist and buttery loaf, or an upside-down cake with hazelnuts and amaretto whipped cream, there is a recipe out there for you. So why not take advantage of fresh cherries while they are in season and try making this delightful dessert?
Key Amaretto Cherry Almond Cake Ingredients & Why
All-purpose flour provides structure and strength.
Almond flour imparts a nutty almond flavor.
Ground almonds blend with flour, salt, and baking powder in the dry mix.
Baking powder aids the cake’s rise.
Salt enhances cake flavor.
Eggs bind and moisten the cake.
Sugar sweetens it.
Olive oil adds moisture.
Butter offers flavor and moisture.
Cherries steal the spotlight, providing sweet-tartness.
Amaretto, an almond-flavored liqueur, adds a distinctive twist.
Baking soda also contributes to rising.
Whipped cream tops it with creamy goodness.
How Do You Make The Best Amaretto Cherry Almond Cake?
- Mix cherries, sugar, amaretto, and a pinch of salt in a bowl. Rest for 30 minutes.
- After 30 minutes, drain the liquid. In a small bowl, whisk together a tablespoon of juice, milk, and confectioners sugar to form a glaze.
- Preheat the oven to 350°F. Whisk together AP flour, almond flour, baking powder, and salt in one bowl. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in lemon juice and almond extract. Break up almond paste and fold it into wet ingredients. Gently blend dry ingredients for a fully incorporated mixture.
- To get started, prep an 8-inch springform cake pan with parchment paper and a layer of grease. Then, evenly spread ¾ of the cake batter on the bottom, add a layer of macerated cherries, and finish with the remaining batter. Don’t forget to generously sprinkle coarse granulated sugar on top for that perfect touch.
- Bake for 25-30 minutes, test with a toothpick for doneness, cool the cake on a rack, and then drizzle with amaretto cherry glaze.
- Optionally, combine amaretto, heavy cream, and powdered sugar until soft peaks form, then add a dollop to your slice.
Pro Tips For Making Amaretto Cherry Almond Cake Recipe
- Infuse cherries with amaretto for an hour to elevate their flavor before using in your recipe.
- Opt for fresh cherries for superior flavor and texture, steering clear of canned or frozen alternatives.
- Precision in ingredient measurement is key in the precise science of baking for the finest outcomes.
- Combine dry components (ground almonds, flour, salt, and baking powder) separately before introducing them to the wet mixture.
- Avoid overmixing the batter, as it can toughen the cake; mix until just combined.
- Room temperature ingredients, like butter and eggs, blend effortlessly and yield superior texture.
- Prior to frosting, ensure the cake is completely cooled to prevent frosting from melting or sliding off.
- Elevate the cake’s appearance by garnishing it with fresh cherries on top.
How to Store Amaretto Cherry Almond Cake
- Store leftover cake in an airtight container at room temperature for 3 days.
- Refrigerate the cake for a maximum of 1 week.
- To keep the cake longer, freeze the layers for up to 3 months. Thaw for 2-3 hours before assembly.
Can You Freeze Amaretto Cherry Almond Cake?
You can freeze Amaretto Cherry Almond Cake for up to 2 months, but it’s best to do so without the glaze. To thaw, simply leave it overnight in the refrigerator and let it come to room temperature before serving.
Frequently Asked Questions About Amaretto Cherry Almond Cake
Can I use frozen cherries in Amaretto Cherry Cake?
Using frozen cherries is not advisable, as they can result in a cake that’s overly moist and negatively impacts its texture.
Do I have to use cake flour in Amaretto Cherry Cake?
To achieve a tender cake, choose cake flour over all-purpose flour due to its lower protein content.
What tools do I need to make Cherry Amaretto Bundt Cake?
Ensure you have a cherry pitter, bundt pan, and Baker’s Joy or a similar grease for preparation.
What is Cherry Almond Amaretto Ice Cream Cake?
Grab a cherry pitter, bundt pan, and some Baker’s Joy for greasing. This dessert is a light, fruity delight infused with almond and Amaretto, ideal for a refreshing summer indulgence.
Amaretto Cherry Almond Cake Recipe
- 2 cups pitted and halved bing cherries
- 1 tablespoon granulated sugar
- ¼ cup amaretto
- ½ cup unsalted butter, softened
- ½ cup sugar, , additional for sprinkling
- 1 teaspoon lemon juice
- 1 teaspoon almond extract
- 3 oz almond paste
- ¾ cup AP flour
- ¼ cup almond flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1 cup confectioners sugar
- 1 tablespoon milk
Amaretto Whipped Cream (Optional)
- 1 teaspoon amaretto
- 1 Cup heavy whipping cream
- 2 tablespoon confectioners sugar
- Combine pitted cherries, sugar, amaretto, and a pinch of salt in a bowl. Let it sit for 30 minutes.
- Once 30 minutes have passed, drain the liquid. Next, combine a tablespoon of the juice with milk and confectioners sugar in a small bowl, and whisk them together to create a glaze.
- Preheat the oven to 350°F. In a bowl, whisk AP flour, almond flour, baking powder, and salt. Set aside. Cream butter and sugar in a mixing bowl until fluffy. Add eggs one by one, then mix in lemon juice and almond extract. Break up almond paste and fold it into wet ingredients. Gently combine dry ingredients.
- Begin by preparing an 8-inch springform cake pan. Line the bottom with circular parchment paper and give it a good greasing. Next, evenly spread about ¾ of the cake batter across the base. Now, create a delicious layer of macerated cherries, and finally, top it off with the remaining cake batter. Finish by generously sprinkling coarse granulated sugar on the top.
- After baking for 25-30 minutes, use a toothpick to check for doneness in the middle. Once done, allow the cake to cool thoroughly on a rack before drizzling it with amaretto cherry glaze.
- For an optional touch, blend amaretto, heavy cream, and powdered sugar until soft peaks form, and then generously top your slice with a dollop.