This Moist Cherry Almond Cake recipe is a delightful and simple bake perfect for any occasion, offering a tender crumb bursting with sweet cherries and a hint of almond. It’s incredibly useful for weeknight treats or impressive desserts that don’t require hours in the kitchen.
Key Ingredients for Moist Cherry Almond Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon almond extract
- ½ cup milk (whole or 2%)
- 1 ¼ cups fresh or frozen pitted cherries, roughly chopped (if using frozen, do not thaw)
- ½ cup slivered almonds, divided (optional, for topping)
- Powdered sugar, for dusting (optional)
How to Make Moist Cherry Almond Cake
Whip up this incredibly easy, yet wonderfully satisfying Moist Cherry Almond Cake in under an hour! Its perfect balance of sweetness, the delightful pop of cherries, and the subtle almond flavor make it irresistible. The preparation time is approximately 20 minutes, with about 40-45 minutes of baking time.
Step-by-Step Instructions
- Preheat your oven and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8 inch baking pan. You can also line the bottom with parchment paper for easier removal.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add wet ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the almond extract.
- Alternate dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients: add about a third of the flour mixture, mix until just combined, then add half of the milk and mix. Repeat, ending with the last third of the flour mixture. Be careful not to overmix.
- Fold in the cherries: Gently fold the chopped cherries into the batter. If you are using frozen cherries, they might bleed a little color into the batter, which is perfectly normal and adds a lovely visual appeal.
- Assemble and bake: Pour the batter evenly into the prepared cake pan. If using slivered almonds for topping, scatter them evenly over the batter.
- Bake until golden: Bake for 40-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown and a little springy to the touch.
- Cool the cake: Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
- Serve: Once cooled, you can dust the Moist Cherry Almond Cake with powdered sugar for an elegant finish, or serve it plain. It’s delicious with a dollop of whipped cream or alongside a scoop of vanilla ice cream.
Why You’ll Love This Moist Cherry Almond Cake
You’ll adore this Moist Cherry Almond Cake for its incredibly tender, moist crumb that practically melts in your mouth, studded with delightful bursts of juicy cherry. The subtle, nutty aroma of almond extract perfectly complements the fruity sweetness, offering a flavor profile that is both comforting and a little elegant. It’s a fantastic alternative to a more elaborate fruit tart or a dense chocolate cake, delivering similar satisfaction without the fuss.
Plus, making this cake at home is wonderfully budget-friendly compared to buying a premium dessert from a bakery, giving you that same delightful taste for a fraction of the price. The simple addition of slivered almonds on top adds a satisfying crunch and enhances the almond notes, elevating this humble cake into something truly special. So why not ditch the store-bought and try this easy, delicious Moist Cherry Almond Cake today? Your taste buds, and your wallet, will thank you!
Storing and Reheating Tips
To keep your Moist Cherry Almond Cake delicious, store any leftovers at room temperature in an airtight container for up to 3 days. For longer storage, wrap the cooled cake tightly in plastic wrap and then in foil, and refrigerate for up to a week.
If you wish to freeze portions or the entire cake, ensure it is completely cooled. Wrap it tightly in plastic wrap, then in a layer of aluminum foil, and place in a freezer-safe bag or container. It will keep well in the freezer for up to 3 months. To reheat, bring refrigerated cake to room temperature, or thaw frozen cake overnight in the refrigerator. Gently warm slices in a low oven (around 300°F/150°C) for a few minutes if you prefer it warm, or enjoy it as is.
Final Thoughts
This Moist Cherry Almond Cake is a testament to simple ingredients creating extraordinary flavor. Encourage yourself to bake this delightful treat this week; its ease and deliciousness are sure to bring a smile to your face.
Moist Cherry Almond Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8 inch baking pan. You can also line the bottom with parchment paper for easier removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- In a large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.½ cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the almond extract.2 large eggs, at room temperature, 1 teaspoon almond extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients: add about a third of the flour mixture, mix until just combined, then add half of the milk and mix. Repeat, ending with the last third of the flour mixture. Be careful not to overmix.1 ½ cups all-purpose flour, ½ cup milk (whole or 2%)
- Gently fold the chopped cherries into the batter. If you are using frozen cherries, they might bleed a little color into the batter, which is perfectly normal and adds a lovely visual appeal.1 ¼ cups fresh or frozen pitted cherries, roughly chopped
- Pour the batter evenly into the prepared cake pan. If using slivered almonds for topping, scatter them evenly over the batter.½ cup slivered almonds, divided
- Bake for 40-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown and a little springy to the touch.
- Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, you can dust the Moist Cherry Almond Cake with powdered sugar for an elegant finish, or serve it plain. It’s delicious with a dollop of whipped cream or alongside a scoop of vanilla ice cream.powdered sugar, for dusting