Published: · Modified: by Chef Dennis Littley
4.78 from 9 votes
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What do you do when life hands you cherries, I mean we know what to do when it hands us lemons, but no one ever mentioned cherries….sigh
Well, I made a cherry almond cake. How’s that sound?
I looked through my cookbooks for inspiration but didn’t really see anything that spoke to me. There were all types of cherry cakes, chocolate, sponge, layer, coffee, the list went on and on…but none from a source that I really trusted.
We all know that sometimes the cookbook recipes need to be tweaked, and even then the results aren’t always what we hoped for. I do have my few go-to baking books, that I swear by, but none of those had what I was looking for. So when I need to find a sure bet in baking, I turn to the one source I know I can always count on, The Joy of Baking.
I knew this was the perfect recipe to showcase those glorious little globes, the ground almonds would add texture and flavor to the cake, which would make those sweet cherries stand out even more!
The Cherry Almond Cake was actually pretty simple to make, the most time-consuming task was pitting the cherries, thank goodness I invested in thatOxo Cherry Pitter last year, it made quick work of the cherries!
I even lined the bottom of my springform pan with parchment this time, which made all the difference in just sliding the cake out of the pan. Little things make such a difference. Pick up a pack of parchment cake circles on Amazon, you’ll thank me later!
If you liked this recipe you may also like these:
- Clementine Cranberry Pound Cake
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Cherry Almond Cake
When life hands you cherries, what can you do but bake! Your family and friends are goingto love my cherry almond cake. This recipe is sure to be a family favorite.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 342kcal
Author: Chef Dennis Littley
Ingredients
- ½ cup unsalted butter melted
- 1 pound sweet cherries fresh
- 1 cup all purpose flour
- ½ cup almonds finely ground
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup sugar granulated
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla powder optional
- ⅓ cup whole milk
- confectioners sugar for dusting
Instructions
preheat oven to 400 degrees (200 C)
butter the bottom and sides of a 9 inch springform pan , and line the bottom of the pan with a circle of parchment paper
melt butter and set aside to cool
rinse, and pit cherries, then split in half and allow the excess juice to drain off.
In a bowl, mix together the flour, ground almonds, salt, and baking powder,set aside
In the bowl of your mixer, beat the eggs and sugar for about 5 minutes at high speed until thick and pale yellow
add in the vanilla extract and vanilla powder, mix well
Pour the butter and milk down the side of the mixing bowl, and using a rubber spatula or whisk fold in the melted butter and milk into the egg mixture gently to avoid deflating the eggs.
Add the flour in 3 steps, folding it into the mixture each time
add cherries to the mix and gently fold them in (if you add too much of the juice the cake will change color)
Pour the batter into your prepared springform pan and even out the batter using an offset spatula.
Place on center rack of oven and bake for 30-35 minutes until golden brown, and a toothpick inserted in the center comes out clean.
allow to cool on cooling rack for 15 minutes then remove sides of springform pan
let completely cool before removing bottom of pan and parchment paper.
Dust with confectioners sugar and serve
or serve with whipped cream and additional sliced cherries
Nutrition
Calories: 342kcal | Carbohydrates: 42g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 95mg | Potassium: 309mg | Fiber: 2g | Sugar: 26g | Vitamin A: 465IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 1.5mg
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More Restaurant-Style Cakes
- Italian Cream Cake
- Chocolate Bundt Cake
- Chocolate Pudding Cake
- Lemon Blueberry Pound Cake
About Chef Dennis
Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home.For more details, check out his About page.
Reader Interactions
Comments
John
I have made this cake three times now and it is a big hit every time. I have used thawed frozen cherries and it works great. I just pour off the extra juice before adding the cherries and drink it.Reply
Chef Dennis
Thanks for letting me know John, and frozen cherries are a great alternative when fresh aren’t in season!
Reply
John
So far this is my wifes favorite cake. I have laso tried different fruits such as diced pineapple and even chopped strawberries (one pound).
The strawberry version tool a bit longer to cook, but tasted really good. It was gone in two days!
I like your basic cake formula, using melted butter. It makes things much easier.
Thanks for sharing!
John
Britney
Cherry Almond anything is right up my alley, this recipes sounds delicious and is one I will be making very, very soon!Reply
Jen L | Tartine and Apron Strings
I’m so excited to try this cake!!! I’ll be baking it this week…perhaps, I can soak the cherries in kirsch for a boozy version? Bookmarking this right now.Reply
Shu Juan
They are lovely! Thanks for sharing! 🙂
Reply
ellenbcookery
Oh my, I cannot wait for cherries to be in season. (Mid July). This recipe is awesome and needs to be duplicated in my home. YUM!
Reply
Happy When Not Hungry
This cake looks amazing! I love the cherry and almond combo. Yum!
Reply
Elyse @The Cultural Dish
All these cherry posts are making me drool!
Reply
Alessandra
Looks beautifully delicious! Love Cherry season.Reply
Pooja
You always come out with the greatest recipes. Thanks for sharing them.
Reply
Jeannie
This looks absolutely amazing! Would love to try this but the cherries are so scares here and so expensive! I shall have to substitute with more available fruits!:)
Reply
Betty Ann @Mango_Queen
Save me a slice of this delish cherry almond cake, please. And that dollop of cream? Make mine double dollops, pls. Thanks for sharing, Chef Dennis! Happy 4th!Reply
Swathi
This cake is beautiful, I made one in last year. I am going to make this also.
Reply
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