The Sweet Cherry Almond Cake is a delightful and surprisingly easy-to-make treat that’s perfect for any occasion, offering a wonderful balance of fruity sweetness and nutty flavor. This recipe is your go-to guide for creating a moist, aromatic cake that impresses without demanding hours in the kitchen, making it incredibly useful for busy bakers.
Key Ingredients for Sweet Cherry Almond Cake
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ cup milk (whole or 2% recommended)
- 1 cup fresh or frozen sweet cherries, pitted and halved
- ¼ cup sliced almonds, for topping
How to Make Sweet Cherry Almond Cake
Get ready to bake a cake that’s both incredibly simple and delightfully satisfying, bursting with the sweet tang of cherries and the subtle warmth of almond. This recipe is designed for ease, delivering a moist crumb and a beautiful golden-brown finish, all with a preparation and baking time of approximately 60 minutes.
Step-by-Step Instructions
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper, to ensure your Sweet Cherry Almond Cake releases beautifully after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures an even distribution of leavening agents, crucial for a light and airy cake texture.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium-high speed until the mixture is light and fluffy, about 3-5 minutes. This process incorporates air, contributing to the cake’s tender crumb.
- Add Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition. Next, stir in the almond extract and vanilla extract. The almond extract is key to the distinct flavor profile of this Sweet Cherry Almond Cake.
- Incorporate Wet and Dry Ingredients Alternately: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix, as this can develop the gluten and lead to a tough cake.
- Fold in Cherries: Gently fold in the pitted and halved sweet cherries. If using frozen cherries, ensure they are well-drained to prevent excess moisture from affecting the cake batter.
- Pour and Top: Pour the batter evenly into the prepared cake pan. Sprinkle the sliced almonds evenly over the top of the batter.
- Bake: Bake for 30-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The exact baking time can vary depending on your oven, so check for doneness regularly.
- Cool: Once baked, allow the Sweet Cherry Almond Cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This helps prevent the cake from sticking and breaking.
Why You’ll Love This Sweet Cherry Almond Cake
You’ll adore this Sweet Cherry Almond Cake for its utterly delightful combination of sweet, juicy cherries and the subtle, nutty fragrance of almond, creating a flavor profile that’s both comforting and sophisticated. Unlike a simple vanilla cake, the burst of cherry and the fragrant almond extract elevate this treat to something truly special, making it feel like a bakery indulgence you can easily recreate at home without breaking the bank.
This cake isn’t just about incredible taste; it’s also about effortless baking. It’s the perfect alternative to a more complex fruit tart or cobbler, offering a wonderfully moist tender crumb that pairs beautifully with the sweet cherries and crunchy almonds, making every bite a textural and flavorful treat. So why not ditch the store-bought pastries and whip up this stunning Sweet Cherry Almond Cake that’s sure to become a family favorite?
Storing and Reheating Tips
To keep your Sweet Cherry Almond Cake fresh and delicious, store it in an airtight container at room temperature for up to 2 days. If you need to store it for longer, wrap it tightly in plastic wrap and then in aluminum foil, and refrigerate it for up to 4 days. The cake can also be frozen for future enjoyment. Allow the completely cooled cake to cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. It can be stored in the freezer for up to 3 months.
To reheat individual slices, you can gently warm them in a microwave for 15-20 seconds, or in a low oven for a few minutes until warmed through. If reheating a whole cake from the refrigerator, cover it loosely with foil and warm in a 300°F (150°C) oven for about 10-15 minutes. For thawed frozen cake, reheat as you would a refrigerated cake.
Final Thoughts
This Sweet Cherry Almond Cake truly offers a perfect marriage of simple elegance and delicious flavor, making it an ideal bake for any home cook. We highly encourage you to give this recipe a try; it’s sure to become a beloved addition to your baking repertoire.
Sweet Cherry Almond Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper, to ensure your Sweet Cherry Almond Cake releases beautifully after baking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures an even distribution of leavening agents, crucial for a light and airy cake texture.1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium-high speed until the mixture is light and fluffy, about 3-5 minutes. This process incorporates air, contributing to the cake’s tender crumb.½ cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Next, stir in the almond extract and vanilla extract. The almond extract is key to the distinct flavor profile of this Sweet Cherry Almond Cake.2 large eggs, 1 teaspoon almond extract, ½ teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix, as this can develop the gluten and lead to a tough cake.½ cup milk
- Gently fold in the pitted and halved sweet cherries. If using frozen cherries, ensure they are well-drained to prevent excess moisture from affecting the cake batter.1 cup fresh or frozen sweet cherries, pitted and halved
- Pour the batter evenly into the prepared cake pan. Sprinkle the sliced almonds evenly over the top of the batter.¼ cup sliced almonds, for topping
- Bake for 30-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The exact baking time can vary depending on your oven, so check for doneness regularly.
- Once baked, allow the Sweet Cherry Almond Cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This helps prevent the cake from sticking and breaking.