A delicate blend of nostalgic flavor and refreshing charm, this Homemade Cherry Almond Cake brings together the warm aroma of almonds and the vibrant burst of sweet cherries in every bite. Soft and tender on the inside with a light, golden crust on the outside, it’s the kind of cake I love serving with tea or for a special occasion. It’s simple to make but feels like something straight from a patisserie window. Each slice offers the perfect balance of fruity brightness and nutty depth, making this cake both comforting and elegant.
Why You’ll Love This Recipe
I love how this cake combines richness and lightness in every bite. The almond extract creates a sweet, floral undertone, while the cherries bring natural juiciness that melts into the soft crumb of the cake. It’s not too sweet, which makes it versatile enough to enjoy as a mid-morning treat or a light dessert. Plus, I can make it with either fresh or frozen cherries, which means it’s perfect no matter the season. The sliced almonds on top add a lovely crunch and a rustic look that I really enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For The Cake: • 1½ cups (190 grams) all-purpose flour – I use this as the base to give structure to the cake. • 1 teaspoon baking powder – This helps the cake rise and stay fluffy. • ¼ teaspoon salt – I find this essential for balancing the sweetness and enhancing flavor. • ½ cup (115 grams) unsalted butter, at room temperature – I use softened butter to ensure a smooth, creamy batter. • ¾ cup (150 grams) granulated sugar – This gives the cake just the right amount of sweetness. • 2 large eggs – I add them one at a time to help the batter emulsify. • 1 teaspoon almond extract (or vanilla extract) – I prefer almond for its deep, aromatic flavor. • ½ cup (120 milliliters) whole milk – I add this to loosen the batter and keep the cake moist. • 1 cup pitted cherries (fresh or frozen) – I fold these in at the end to create little pockets of fruit throughout the cake. • ¼ cup sliced almonds (optional) – I like sprinkling these on top for extra texture and presentation.
For The Topping: • Powdered sugar – I dust this over the cooled cake just before serving for a beautiful, snowy finish.
Directions
I begin by preheating the oven to 175°C (350°F). Then I grease a 20 cm (8-inch) round cake pan and line the bottom with parchment paper to ensure easy removal.
In a mixing bowl, I whisk together the flour, baking powder, and salt until well combined.
In another bowl, I cream the butter and sugar using a hand mixer or stand mixer until the mixture is light, fluffy, and pale in color. This usually takes about 3–4 minutes.
I add the eggs one at a time, beating well after each addition. Then I stir in the almond extract for that distinctive aroma.
I alternate adding the dry ingredients and the milk to the creamed mixture, beginning and ending with the dry ingredients. I mix just until combined to keep the batter light and tender.
Using a spatula, I gently fold in the cherries, being careful not to overmix. If I’m using frozen cherries, I add them straight from the freezer without thawing.
I pour the batter into the prepared cake pan and smooth the top. Then I sprinkle the surface with sliced almonds for a bit of crunch and a lovely golden finish.
I bake the cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, I let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Once completely cooled, I dust the top with powdered sugar and serve.
Servings And Timing
This recipe makes one 8-inch round cake, which yields 8 to 10 slices depending on portion size. Preparation Time: 15 minutes Baking Time: 30 to 35 minutes Cooling Time: 15 minutes Total Time: Approximately 1 hour
Variations
When I want to change up the flavor, I sometimes use vanilla extract instead of almond for a milder taste.
For a richer cherry flavor, I swirl in a few teaspoons of cherry jam or preserves into the batter before baking.
Instead of sliced almonds, I occasionally top the cake with a crumb topping made from flour, sugar, and butter for a bakery-style twist.
I like serving this cake with whipped cream or vanilla ice cream for an extra indulgent dessert.
If I’m feeling festive, I add a splash of amaretto liqueur to the batter to enhance the almond flavor.
Storage/Reheating
I keep any leftover cake covered in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate it and bring slices to room temperature before serving. To reheat, I microwave individual slices for about 10 to 15 seconds. This softens the crumb and makes it taste freshly baked. If I’ve stored it in the fridge, I always allow the cake to warm slightly before enjoying for the best texture.
FAQs
How Can I Prevent The Cherries From Sinking?
I like to toss the cherries in a tablespoon of flour before folding them into the batter. This helps suspend them evenly throughout the cake instead of sinking to the bottom.
Can I Use Frozen Cherries?
Yes, I often use frozen cherries when fresh ones aren’t available. I don’t thaw them first—adding them frozen prevents extra moisture from affecting the batter.
What Can I Use Instead Of Almond Extract?
If I’m out of almond extract or want a more subtle flavor, I use vanilla extract. It pairs beautifully with cherries and still makes a delicious cake.
Can I Make This Cake Ahead Of Time?
Definitely. I sometimes bake the cake the night before, let it cool completely, and store it in an airtight container. It tastes even better the next day as the flavors settle.
Can I Freeze This Cake?
Yes. Once the cake is fully cooled, I wrap it tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 2 months. I thaw it overnight in the refrigerator before serving.
Conclusion
This Cherry Almond Cake is one of my go-to recipes for when I want something beautiful, delicious, and easy to bake. The combination of soft, moist cake with bursts of juicy cherries and the comforting aroma of almonds makes it a standout every time. Whether I serve it for afternoon tea, a casual get-together, or just because, it always disappears quickly. It’s a timeless classic that never fails to impress.
A soft and elegant cherry almond cake with a moist, tender crumb, bursting with sweet cherries and topped with crunchy sliced almonds. Lightly dusted with powdered sugar, this cake is perfect for tea time or special occasions.
Ingredients
For the Cake:
1½ cups (190g) all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, room temperature
¾ cup (150g) granulated sugar
2 large eggs
1 tsp almond extract (or vanilla extract)
½ cup (120ml) whole milk
1 cup pitted cherries (fresh or frozen)
¼ cup sliced almonds (optional)
For the Topping:
Powdered sugar, for dusting
Instructions
Preheat the oven to 175°C (350°F). Grease and line the bottom of a 20 cm (8-inch) round cake pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate bowl, cream the butter and sugar with a mixer until light and fluffy, about 3–4 minutes.
Add eggs one at a time, beating well after each addition. Stir in almond extract.
Alternate adding the dry ingredients and milk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the cherries with a spatula. If using frozen cherries, do not thaw.
Pour the batter into the prepared pan and smooth the top. Sprinkle sliced almonds over the surface.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving.
Notes
Toss cherries in a tablespoon of flour before adding to the batter to prevent sinking.
Frozen cherries can be used directly without thawing.
For extra almond flavor, add a splash of amaretto to the batter.
Serve with whipped cream or ice cream for a richer dessert.
