Best Cherry Almond Cake Recipe
Ingredients
Method
- Combine pitted cherries, sugar, amaretto, and a pinch of salt in a bowl. Let the mixture sit for 30 minutes.
- After 30 minutes, drain the liquid. Combine one tablespoon of the drained juice with milk and confectioners' sugar in a small bowl, then whisk them together to create a glaze.
- Preheat the oven to 350°F. In a bowl, whisk together all-purpose flour, almond flour, baking powder, and salt; set this mixture aside. In a separate mixing bowl, cream butter and sugar until fluffy. Add eggs one by one, then mix in lemon juice and almond extract. Break up the almond paste and fold it into the wet ingredients. Gently combine the dry ingredients with the wet ingredients.
- Prepare an 8-inch springform cake pan; line the bottom with circular parchment paper and grease it thoroughly. Evenly spread three-quarters of the cake batter across the base. Create a layer of macerated cherries, then top with the remaining cake batter. Finish by generously sprinkling coarse granulated sugar on top.
- Bake for 25-30 minutes, then use a toothpick to check the center for doneness. Once baked, allow the cake to cool thoroughly on a rack before drizzling it with the amaretto cherry glaze.
- (Optional) Blend amaretto, heavy cream, and powdered sugar until soft peaks form. Generously top your slice with a dollop of this mixture.
Notes
Why This Cherry Almond Cake?
You know that feeling, right? It’s a mild spring day here in Los Angeles, maybe 65 degrees, and you’ve got this craving for something sweet, something that feels a bit elegant but won’t tie you to the kitchen all afternoon. I’ve been there. I mean, who hasn’t stared at a recipe, thinking, “This looks beautiful, but can I actually pull it off without it sinking in the middle?”
Let’s be clear about this: a truly great Cherry Almond Cake isn’t just about throwing ingredients together. It’s about precision, understanding the ‘why’ behind each step, and then, of course, the sheer joy of that first bite. This isn’t just a recipe; it’s your foolproof guide to a perfectly moist, deeply flavorful sweet cherry almond dessert that will make you feel like a pastry chef, even if you’re just a home baker.
I remember when I was seven, my grandmother Zoya made me calculate baker’s percentages for her blini batter. She’d stand there with her arms crossed, watching me do the math. If I got it wrong, we’d start from the beginning. I hated it then, but now I realize she was teaching me that baking isn’t magic, it’s math you can eat. And this cherry almond cake? It’s delicious math.
Crafting the Perfect Cherry Almond Cake: Ingredients That Matter
The foundation of any exceptional cake, especially a nutty cherry sponge cake, starts with its ingredients. We’re not guessing on this one. Every item plays a critical role in achieving that perfect texture and balanced flavor.
First, the cherries. You want firm, fresh cherries here. Older fruit tends to be softer and juicier, and that extra moisture can throw off the cake’s balance. Bing cherries are my go-to. They’re sweet, plump, and hold their shape beautifully when baked. If fresh aren’t in season at your local Ralphs or Santa Monica Farmers Market, fine, but document what you changed. You can substitute frozen cherries, but you absolutely must thaw and drain them thoroughly first. I mean, we don’t want a soggy bottom, do we? Slice them in half before using so they don’t all sink to the bottom of your almond cherry layer cake.
Then there’s the almond. We’re getting that deep, marzipan flavor from two places: almond extract and almond paste. A little almond extract goes a far way; too much can be overpowering. It has a much stronger flavor than vanilla extract, so you want to measure carefully. As for the almond paste, it adds an incredible richness and a subtle chewiness that you just can’t get otherwise. It’s what gives this cake its signature “fine” taste, as I call it.
For flour, we’re using a combination of all-purpose flour and super fine almond flour. I use Bob’s Red Mill for the almond flour. Let’s be clear about this: super fine almond flour has a different texture than almond meal or natural almond flour, and it will impact the cake’s outcome if not used. If you don’t have almond flour and don’t want to purchase it, you can use 1½ cups of all-purpose flour instead of 1 cup of all-purpose and ½ cup of almond flour. You can still call it an “almond cake” because of the almond extract, and it’ll still be delicious, just with a slightly different crumb.
And speaking of fats, this recipe calls for oil, not butter. I know, I know, I’m a big fan of butter in cake recipes, and I was a bit skeptical until I actually tasted this cake. Don’t be tempted to substitute butter, as the oil keeps the cake light yet moist at the same time. Any type of neutral-flavored oil works well here: sunflower, grapeseed, canola, or avocado oil will all work. Trust me on this, the flavor is wonderful!
Your Tools for a Perfect Cherry Almond Cake
Baking, like any craft, demands the right tools. We’re not guessing on this one. Having the correct equipment makes the process smoother and ensures consistent results for your cherry almond cake.
You’ll need an 8-inch cake pan that’s 2 inches deep for this recipe. If your pan isn’t 2 inches, you can use a 9-inch pan instead. Be sure to grease your pan generously. Both the almond flour and the cherries can make it difficult to remove the cake from the pan if it’s not prepped well. I like to use baking spray, which is different from regular non-stick cooking spray. Baking spray has flour in addition to shortening, which helps cakes to release easily. Baker’s Joy is a good option, but there are other brands that also work well.
I spray my pan with baking spray, then use a paper towel to make sure all the surfaces are coated. After that, I give it one more light spray. Using a round piece of parchment paper at the bottom of the pan ensures easy removal. You can purchase parchment paper in sheets or pre-cut circles. I love the pre-cut circles to make baking easy. They’re a small investment that saves a lot of frustration.
A good whisk is an indispensable kitchen tool for stirring this cake together. You don’t have to spend a lot of money on one of these little kitchen workhorses. For measuring, I prefer working with bakers’ percentages rather than volume measurements, and I’ll always include weight conversions. Use a kitchen scale to weigh your ingredients. It’s more accurate than volume measurements, which is why professional bakers weigh their ingredients. That’s the correct instinct here.
Finally, temperature matters here. An oven thermometer is essential. New and old ovens alike vary in calibration. An oven thermometer will allow you to know the exact internal temperature of your oven, and you can adjust as necessary. It’s an essential tool in every baker’s kitchen.
Mastering Your Cherry Almond Cake: Step by Step
Making a moist and soft Cherry Almond Cake from scratch isn’t about rushing; it’s about understanding the progression. Let’s walk through the key moments.
Preparing Your Fresh Cherries
First, get those cherries ready. Pitting them can feel like a chore, but a cherry pitter makes the process way faster and easier, and less messy. My pitter was only about $15, and I’ve gotten a lot of use out of it. It saves your hands from looking like a crime scene, which is always a plus. Once pitted, slice them in half. This ensures they’re evenly distributed and don’t create pockets of too much moisture.
Mixing the Batter
Before you even think about mixing, make sure your ingredients are at room temperature. Temperature matters here. Cold ingredients don’t emulsify properly, which means your batter won’t be as smooth or incorporate as much air. That’s not how this works for a fluffy crumb.
When you’re combining the wet and dry ingredients, here’s what I wish someone had told me early on: don’t overmix. This tip is super important. If you overmix the cake batter, meaning when you mix the flour mixture into the wet ingredients, only mix them together until just combined. You should still see some flour in your mixing bowl. If you don’t, your cake will come out super dense. No one wants tough cake. Just mix until the batter is smooth with no flour pockets, and stop there. Too much mixing overdevelops the gluten and leads to a tough cake.
Baking to Perfection
Oven temperature matters here, big time. It’s so important to bake this cake at the proper temperature. Preheat your oven to the correct temperature *before* you put your cake in. If you don’t have an oven thermometer, I would highly recommend getting one. It will help you make sure your oven is set to the right temperature. I mean, who wants to ruin a perfectly good cake because their oven is lying to them?
The best way to tell if your Cherry Almond Cake is done is with an instant thermometer. The amount of time it takes for a cake to bake can be fickle, depending on your oven. A cake is done when it’s between 205-210ºF. Instant thermometers can be used for so many things in the kitchen and aren’t terribly expensive. The next best way is the toothpick test. Insert a toothpick gently into the center of the cake. If the cake is done, it should come back out fairly clean or with just a few little crumbs. If it comes out with wet batter, the cake will need longer to bake. You may have to poke around a bit to avoid poking into a cherry.
Keep the oven door closed until the last few minutes of baking when you do the toothpick test. That’s the correct instinct. Once out of the oven, allow your cake to cool in the pan for 20 minutes. After that, remove it from the pan and let it cool completely at room temperature before removing the bottom part of the springform pan and/or cutting into the cake. Cooling is an important part of crumb development in baked goods; it even has a name, carryover. Don’t rush it, even if the aroma of warm almonds and sweet cherries is filling your kitchen.
Elena’s Wisdom: Tips and Customizations for Your Cherry Almond Cake
Baking is a science, yes, but it’s also an art, and understanding how to adapt and troubleshoot is key. This Cherry Almond Cake recipe is quite forgiving, but a few expert insights will ensure your success.
Smart Substitutions & Flavor Swaps
Let’s talk about making this cake your own. If fresh cherries aren’t available, frozen cherries are a fine substitute, just remember to thoroughly thaw and drain them first. You’ll want to slice them in half before using so they don’t sink to the bottom. This nutty cake recipe can also be made with other juicy summer fruits. I’ve made plum and strawberry cakes with this base, and I’m thinking peach or apricot would be fun to play with too. Just note that the bake time will be longer if using juicier fruit.
No almond flour? Although almond flour adds incredible flavor, you can make this cake without it. Just use 1½ cups of all-purpose flour and skip the almond flour. You can still call it an “almond cake” as it does have almond extract included in the cake and glaze. If you don’t have almond extract, there is no real substitution for that specific flavor profile, but you could add an additional teaspoon of vanilla extract for an assertively vanilla-flavored cherry cake. For the glaze, if you don’t want to use milk, any dairy or non-dairy milk will work here. I’ve used almond milk with great success.
Pro Baking Essentials
Again, room temperature ingredients are crucial. This isn’t being fussy, it’s the difference between a smooth, emulsified batter and a lumpy, inconsistent one. Your butter, especially, needs to be softened, not melted. That’s the correct instinct. Also, use Cane Sugar as called for in the recipe rather than granulated sugar. It has a larger grain size than granulated. Most online forums say there’s no difference, but my bakery experience has proven otherwise. You can see the difference it makes in cookies on my blog.
For the glaze, I recommend using heavy whipping cream because it gives the frosting that thick, creamy texture everyone loves. But if you don’t have heavy whipping cream, you can use milk, but just note that your frosting might not be as thick. It’s a small change, but it impacts the final presentation.
Common Mistakes & Fixes for Your Cherry Almond Cake
Mistake: The cake comes out dense or tough.
Solution: You probably overmixed the batter once the flour was added. Remember, mix only until just combined, with a few flour streaks still visible. Overmixing develops gluten too much, leading to a tough crumb.
Mistake: The cake sticks to the pan.
Solution: You didn’t grease the pan well enough. Both the almond flour and the cherries can make sticking likely. Use baking spray and a parchment paper circle on the bottom. I learned this the hard way.
Mistake: The almond flavor is too strong or artificial tasting.
Solution: Too much almond extract. It’s potent! Measure carefully. A little goes a long way to get that lovely marzipan flavor.
Mistake: The cake is dry.
Solution: Your oven temperature might be off, or you overbaked it. Use an oven thermometer to ensure accuracy, and rely on an instant-read thermometer (205-210°F) or the toothpick test for doneness. Also, don’t substitute butter for oil if the recipe calls for oil; oil helps keep it moist.
Mistake: The cake sinks in the middle.
Solution: This can happen if the oven door is opened too early, if the cake is underbaked, or if the leavening (baking powder) isn’t fresh. Keep the oven door closed until the last few minutes of baking, and always check your baking powder’s expiry date.
Mistake: You cut into the cake before it’s cooled.
Solution: Allow the cake to cool completely in the pan for 20 minutes, then on a wire rack. Cooling is an important part of crumb development. Cutting it warm will likely result in a crumbly mess. Trust the process here.
Enjoying and Preserving Your Cherry Almond Cake
Once your beautiful Cherry Almond Cake is baked and cooled, the real fun begins. The satisfaction of creating a beautiful, delicious dessert from scratch is immense, and sharing it with loved ones is the ultimate reward.
Best Ways to Serve
This fresh cherry cake is delicious shared warm with a bit of ice cream. A scoop of good vanilla bean paste ice cream is just perfect, or even a dollop of sweetened whipped cream. Gently rewarm a slice in a 350°F oven for about 10 minutes. It brings out those warm almond and sweet cherry aromas beautifully. For a simpler presentation, a dusting of confectioners sugar is always elegant. It’s a lovely sweet cherry almond dessert for brunch or an afternoon coffee break.
Storage & Leftovers
Because this cake contains fruit, which has moisture, it’s best enjoyed on the day it’s made, especially if you’ve added a crisp glaze. That being said, I have made it a day in advance, then warmed it, uncovered, on a sheet pan in the oven for 15-20 minutes at 225°F. The heat of the oven will dry the surface and restore that nice crisp outer coating.
You can store the cake in an airtight container at room temperature for up to 24 hours. For longer storage, refrigerate the cake for up to 3-4 days, tightly covered so it doesn’t dry out. Once completely cool, your sweet cherry almond cake freezes with ease. Wrap it snugly in plastic wrap, or place it in an airtight storage container, and freeze for up to two weeks, or even up to 3 months. Thaw it at room temperature for at least 2-3 hours, or in the fridge overnight, before serving. I think it’s best served at room temperature after thawing.
Your Questions About Cherry Almond Cake, Answered
More Baking Adventures
If you loved making this Cherry Almond Cake, there’s a whole world of delicious baking waiting for you. From classic sponge cakes to fruit tarts, the principles of precision and patience will serve you well. I mean, who doesn’t love the smell of a homemade cake filling their kitchen?
Your Next Cherry Almond Cake Awaits
When you make this beautiful Cherry Almond Cake, you’ll feel that incredible sense of accomplishment. It’s a cake that looks impressive, tastes even better, and isn’t nearly as intimidating as you might think. You’ve got this. I can’t wait to hear how your nutty cherry sponge cake turns out!
For more inspiration, check out my Pinterest boards. I share tons of ideas there.
Source: Nutritional Information
How do you make a moist and soft Cherry Almond Cake from scratch?
Achieving a moist and soft cherry almond cake comes down to a few key factors: using oil instead of butter for moisture, not overmixing the batter to prevent toughness, and ensuring accurate oven temperature. The almond flour also contributes to a tender, fine crumb. Proper cooling is crucial too; don’t cut into it until it’s fully set.
Should I drain the cherry juice before adding the cherries or add both the juice and cherries?
You should absolutely drain the cherries thoroughly before adding them to the batter. Cherries contain a lot of moisture, and adding excess juice will make your cake soggy and potentially cause the fruit to sink. If using frozen cherries, thaw them completely and then drain them very well.
Can I make Cherry Almond Cake ahead of time?
Yes, you can make this cherry almond cake a day in advance. Store it covered at room temperature. For longer storage, refrigerate it. If the glaze softens, a quick warm-up in a 225°F oven for 15-20 minutes can restore its crispness. It’s a great option for meal prep Sundays.
How do I store leftover Cherry Almond Cake?
Store leftover cherry almond cake in an airtight container. It will keep at room temperature for up to 24 hours, but for optimal freshness, refrigerate it for up to 3-4 days. You can also freeze individual slices, tightly wrapped, for up to 2-3 months. Thaw on the counter before serving.
What makes this sweet cherry almond dessert so flavorful?
The rich flavor in this sweet cherry almond dessert comes primarily from a combination of fresh Bing cherries, quality almond extract, and almond paste. The almond paste adds a deep, nutty complexity and subtle chewiness that truly elevates the cake, while the extract brightens the almond notes. It’s a perfect balance.
Can I use frozen cherries in this almond cherry layer cake?
Absolutely, frozen cherries work wonderfully in this almond cherry layer cake. Just be sure to thaw them completely and drain off all the excess liquid before adding them to the batter. I also recommend slicing them in half once thawed to ensure they’re evenly distributed and don’t sink during baking. This prevents a watery cake.
What is the purpose of almond flour in a nutty cherry sponge cake?
Almond flour serves multiple purposes in this nutty cherry sponge cake. It contributes to a wonderfully moist and tender crumb, adds a distinct nutty flavor that complements the cherries, and gives the cake a slightly finer texture than if using only all-purpose flour. It’s key to that “fine” taste.
