Oh my goodness, if you haven’t tried a Cherry Almond Cake, you’re in for a real treat! The delightful blend of sweet, plump cherries and the warm, nutty flavor of almond is like a hug in cake form. What I love most about this cake is how incredibly moist it is—thanks, in part, to the cherries. Whenever I make this cake, the entire house fills with this heavenly aroma that makes everyone’s mouth water. It’s perfect for gatherings or just as a cozy dessert at home. Trust me, once you take a bite, you’ll be dreaming about making it again and again! Let’s dive into making your new favorite cake!
Ingredients List
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup milk
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1 cup fresh or canned cherries, pitted
- 1/4 cup sliced almonds
When choosing your cherries, fresh ones will give you that burst of flavor, but canned cherries work well too—just make sure they’re well-drained! And don’t forget to soften your butter ahead of time; it makes creaming it with the sugar a breeze. This simple list of ingredients comes together to create a cake that’s not only delicious but also has that gorgeous texture we all crave. Let’s get ready to bake some magic!
How to Prepare Cherry Almond Cake
Preheat and Prepare the Pan
First things first, preheating your oven to 350°F (175°C) is crucial—this ensures that your cake bakes evenly and rises beautifully. While that’s heating up, grab a 9-inch round cake pan and grease it up real good with butter or cooking spray, then dust it lightly with flour. This will help your cake slide right out when it’s time to serve. Trust me, nobody wants a cake that’s stuck to the pan!
Creaming the Butter and Sugar
Now onto the fun part! In a bowl, cream together the softened butter and sugar until it’s light and fluffy—this usually takes about 3-5 minutes. This step is super important because it creates tiny air bubbles that help your cake become airy and light. You want it to look pale and smooth, so don’t rush it. Just think of it as a mini workout for your mixer!
Mixing Ingredients
Next, crack in those eggs, one at a time, mixing well after each addition. This helps incorporate each egg fully into the batter, adding moisture and richness. Then, pour in the milk and almond extract and mix until just combined. The almond extract is what gives this cake its wonderful flavor, so don’t skimp on it!
Combining Dry Ingredients
In another bowl, whisk together the flour and baking powder. Once that’s all mixed up, gradually add this dry mixture to your wet ingredients. I like to do this in batches, mixing gently until just combined. The key here is not to overmix; we want to keep all that air we just whipped into the batter!
Folding in Cherries and Almonds
Now for the star of the show—fold in those gorgeous cherries and half of the sliced almonds. Folding is a gentle technique that allows you to maintain the lightness of the batter, so use a spatula and be kind to the mixture. You want those cherries evenly distributed without mashing them up!
Baking the Cake
Pour the batter into your prepared pan and sprinkle the remaining sliced almonds on top for that extra crunch and a beautiful finish. Pop it into your preheated oven and bake for about 30-35 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean, your cake is ready! Once it’s out, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This cake is best enjoyed at room temperature, so be patient—your taste buds will thank you!
Why You’ll Love This Recipe
- Quick preparation: You can whip this cake up in just about 15 minutes of active time, making it perfect for those last-minute cravings!
- Moist texture: Thanks to the juicy cherries, this cake stays moist and tender, making every bite a delightful experience.
- Delightful flavor combination: The sweet cherries paired with the nutty almond flavor create a taste that’s simply irresistible.
- Vegetarian-friendly: This cake is a great option for everyone, as it contains no meat or animal byproducts, just pure deliciousness!
- Perfect for any occasion: Whether it’s a casual family dinner or a festive gathering, this cake fits right in and impresses all!
Trust me, once you try this cherry almond cake, it’ll quickly become one of your go-to recipes. It’s just that good!
Tips for Success
Alright, let’s make sure your Cherry Almond Cake turns out absolutely perfect! Here are my top tips to help you avoid any pitfalls and create a cake that’ll wow everyone.
- Softened Butter is Key: Make sure your butter is truly softened and not just slightly melty. If it’s too cold, it won’t cream properly, and you’ll miss out on that airy texture we’re aiming for.
- Measure Accurately: Baking is a science, so measuring your ingredients correctly is crucial. I recommend using a kitchen scale for the most precise results, especially with flour.
- Don’t Overmix: When combining your dry and wet ingredients, mix until just combined. Overmixing can lead to a dense cake, and we want it light and fluffy!
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the timer goes off. A toothpick should come out clean or with just a few moist crumbs attached for that perfect bake.
- Let it Cool: Be patient! Letting the cake cool in the pan for a bit before transferring it helps maintain its structure. If you rush this step, you might end up with a mess!
- Store Properly: If you have leftovers (which I doubt because it’s so good!), store the cake in an airtight container at room temperature for a couple of days or in the fridge for longer freshness.
These little tips can make a world of difference, so keep them in mind while you bake. I just know you’re going to love the end result!
Variations
The beauty of Cherry Almond Cake is that it’s wonderfully adaptable! Here are some fun variations you can try to mix things up a bit:
- Peach Almond Cake: Swap out the cherries for fresh or canned peaches. The juicy peaches add a lovely sweetness that pairs beautifully with almond.
- Chocolate Cherry Cake: For all the chocolate lovers out there, mix in some cocoa powder into the batter or fold in chocolate chips with the cherries for a decadent twist!
- Spiced Almond Cake: Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor that’s perfect for fall!
- Coconut Cherry Cake: Incorporate shredded coconut into the batter and top with toasted coconut flakes for a tropical vibe.
- Mixed Berry Almond Cake: Instead of cherries, use a mix of berries like raspberries and blueberries for a colorful and tangy version.
- Almond Joy Cake: Go for a full-on dessert experience by adding shredded coconut and chocolate chips with the cherries, giving you a slice reminiscent of an Almond Joy candy bar!
These variations are just a starting point, so feel free to get creative! The key is to maintain the balance of moisture and flavor while exploring new combinations. I can’t wait to hear what you come up with!
Nutritional Information
Here’s a little breakdown of the estimated nutritional information for a slice of this delightful Cherry Almond Cake. Keep in mind that these values can vary based on the specific ingredients you use, but it gives you a good idea of what to expect:
- Serving Size: 1 slice
- Calories: 250
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 150mg
- Carbohydrates: 35g
- Fiber: 1g
- Sugar: 18g
- Protein: 4g
This cake is a tasty treat that balances indulgence with a bit of nutrition! Enjoy it as a special dessert without too much guilt, and remember that sharing is caring—so maybe you can save a slice or two for later!
FAQ Section
Can I use frozen cherries instead of fresh or canned?
Absolutely! Frozen cherries work just fine. Just be sure to thaw and drain them well before adding them to the batter to avoid excess moisture.
What can I substitute for almond extract?
If you’re not a fan of almond extract or have a nut allergy, you can use vanilla extract instead! It’ll still provide a lovely flavor, just slightly different from the original.
Can I make this cake ahead of time?
Yes, you can! This cake keeps well for a couple of days at room temperature. Just make sure to store it in an airtight container to maintain its moisture.
How do I know when the cake is done baking?
You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Keep an eye on it as baking times can vary!
Can I add frosting to the Cherry Almond Cake?
Of course! While it’s delicious on its own, a light almond or cream cheese frosting would complement the flavors beautifully. Just remember, less is more when it comes to frosting this moist cake!
Cherry Almond Cake: 7 Reasons It’s Your Next Favorite Dessert
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful cherry almond cake that combines sweet cherries with a hint of almond.
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup milk
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1 cup fresh or canned cherries, pitted
- 1/4 cup sliced almonds
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a bowl, cream the butter and sugar together.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the milk and almond extract.
- In another bowl, combine the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the cherries and half of the sliced almonds.
- Pour the batter into the prepared pan and sprinkle the remaining almonds on top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Use fresh or canned cherries for this recipe.
- Store leftovers in an airtight container.
- Serve with whipped cream for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Cherry Almond Cake, dessert, cake, baking