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Cherry Almond Cake is one of my favorite ways to use up a bowl of summer cherries. Instead of stirring the cherries into the batter, I layer them, some in the middle and some on top, so they don’t all sink, and you get cherry in every slice. It’s a plain, single-layer cake with no frosting to fuss over, just a soft almond crumb and a dusting of powdered sugar.
Y’all are going to love how delicious and easy this little cake is. And it’s so pretty! It’s a butter cake (I mean, of course it’s a butter cake!) so you get that classic creamed-butter texture. The almond flavor comes from almond flour in the batter and a little almond extract and really sets this cake apart.
Then a smidgen of lemon zest brightens the whole cake and balances the sweetness of the cherries. I went with no frosting and just sprinkled a little powdered sugar on top. If you do want frosting, I’d do a simple Homemade Buttercream Frosting or some Homemade Whipped Cream just over the top and leave the sides bare.
Testing results for cherry almond cake
- Layering the cherries made a prettier cake than folding them in. Putting half the cherries in the middle and half on top kept them spread through the cake, where folding them into the batter let them settle toward the bottom.
- Placing the cherry halves cut side down on top gave a cleaner finish once the cake baked and cooled.
- Fresh cherries are the way to go. You just cannot beat fresh cherries in this cake. I didn’t even test frozen cherries because I know they won’t work as well.
I hope you make this recipe. I think you’ll love it!
P.S. The only way I will ever make anything using fresh cherries that have to be pitted is by using this nifty cherry pitter. Otherwise I’m just cooking something else 😂
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Fresh cherries. Use fresh sweet cherries here, not canned or maraschino. Wash them, pit them, and cut them in half.
Almond flour. This gives the cake its soft, tender crumb and a mild nutty flavor. Use almond flour, not almond meal, which is coarser and might leave the cake a little grainy.
Almond extract. A little goes a long way. Half a teaspoon is enough to make the almond flavor shine without turning the whole thing into a marzipan cake.
Lemon zest. The zest of one lemon brightens the whole cake and balances the sweetness of the cherries.
Whole milk. Whole milk keeps the crumb rich and moist. Have it at room temperature so it blends in smoothly instead of seizing the creamed butter into lumps.
Pin this now to save it for laterHow to make cherry almond cake
It takes a few minutes to pit the cherries, but the rest of this cake is easy peasy.
- Prep the cherries. Wash, pit, and halve the fresh cherries and set them aside.
- Cream the butter, sugar, and lemon zest until pale and fluffy, then beat in the eggs one at a time, followed by the vanilla and almond extracts.
- Whisk the dry ingredients together, then add them to the batter in thirds, alternating with the milk, mixing on low just until combined.
- Layer the batter and cherries in the pan. Spread half the batter, add half the cherries cut side down, top with the rest of the batter, then the remaining cherries.
- Bake about 45 minutes, until golden and springy, then cool completely in the pan. Dust with powdered sugar and finish with a few fresh cherries.
Why this cake works
The almond flavor just works so beautifully with the fresh cherries. Almond flour gives the cake a soft, tender crumb and a gentle nuttiness, while the almond extract adds the clear almond taste you actually notice. But I promise the flavor is subtle and not overwhelming!
Fresh cherries are heavy, so they tend to sink through the batter and settle at the bottom. Layering them, half in the middle and half on top, keeps them spread through the cake instead of sunk in one spot. Halving the cherries and setting the top ones cut side down helps too, since smaller pieces hold their place better and the cut side bakes into a neater finish.
One more thing once the flour goes in: mix on the lowest speed and stop as soon as the batter comes together. Overmixing at that stage develops the gluten in the all-purpose flour and turns a tender cake dense, so a few streaks of flour are better than a smooth, overworked batter.
Variations
- Add a crackly sugar top. Sprinkle a tablespoon or two of coarse or turbinado sugar over the batter before it bakes for a thin, crisp crust.
- Scatter sliced almonds. A handful of sliced almonds over the top before baking adds crunch and a nuttier finish.
- Add a glaze. For something a little dressier, skip the powdered sugar and drizzle a simple lemon glaze over the cooled cake. My Lemon Glaze for Desserts comes together easily while the cake cools.
Make-ahead and storage
Make ahead. This cake is a great make-ahead choice when you need to make dessert the day before your party, or if you want to take it to someone. Bake it in the morning for an afternoon or evening dessert, and hold off on the powdered sugar until you’re ready to serve so it doesn’t melt in.
Storage. Keep the cake covered at room temperature for up to 3 days. If your kitchen runs warm, refrigerate it and bring the slices back to room temperature before serving, since cold mutes the almond flavor and firms up the crumb.
Freezing. To freeze, wrap individual slices in plastic wrap and store them in an airtight container for up to 2 months. Thaw at room temperature and add a fresh dusting of powdered sugar before serving.
What to serve with cherry almond cake
This cake is good enough plain, with nothing but the powdered sugar on top and a cup of coffee or tea alongside. If you want to make it feel more like dessert, a spoonful of my Homemade Whipped Cream softens the almond and cherry nicely, or you can go the à la mode route with a scoop of vanilla ice cream while the cake is still barely warm. Either way, keep it simple and let the cherries be the star.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Equipment
Ingredients
Cake
- 2 ½ cups fresh cherries, washed, pitted, and halved
- ¾ cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- zest of 1 lemon
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 ¾ cups all-purpose flour, spooned and leveled
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup almond flour
- ½ cup whole milk, at room temperature
To decorate
- powdered sugar
- a few fresh cherries
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch round springform pan and line the bottom with greased parchment paper.
- Wash, pit, and halve the cherries, then set them aside.
- In a large mixing bowl, add 3/4 cup unsalted butter, softened to room temperature, 3/4 cup granulated sugar, and zest of 1 lemon. Beat on medium speed until light and fluffy, about 2 minutes, then scrape down the bowl.
- Add 2 large eggs, at room temperature one at a time, beating on medium speed between each addition.
- Add 1 teaspoon vanilla extract and 1/2 teaspoon almond extract, then beat until combined.
- In a separate bowl, whisk together 1 3/4 cups all-purpose flour, spooned and leveled, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 cup almond flour until completely combined.
- Add a third of the flour mixture to the batter and beat on the lowest speed until just combined.
- Keeping the mixer on the lowest speed, add a third of the milk and beat until only just combined. Repeat with the remaining flour mixture and milk, alternating, and take care not to overmix.
- Spread half of the batter into the prepared pan in an even layer, using an offset spatula or the back of a spoon.
- Arrange half of the cherries over the batter, cut side down.
- Add the remaining batter and carefully smooth it over the cherries, then arrange the remaining cherries on top, cut side down.
- Bake in the middle of the oven for 45 minutes, or until the cake is risen, lightly golden, and springy to the touch, and a toothpick inserted in the center comes out clean. Start checking at the 40-minute mark, and if the top browns too quickly, tent it loosely with foil for the last 5 to 10 minutes.
- Remove from the oven and let the cake cool completely in the pan.
- Unclip the pan and turn the cake out onto a serving plate. Dust with powdered sugar and top with a few fresh cherries.
Nutrition
Questions and tips
Storage
Keep the cake covered at room temperature for up to 3 days. If your kitchen runs warm, refrigerate it and bring the slices back to room temperature before serving, since cold mutes the almond flavor and firms up the crumb.
Fresh sweet cherries are what this cake is built around, and thawed frozen cherries are the next best thing, although I don’t recommend frozen and haven’t tested with frozen. Canned or jarred cherries come packed in syrup and carry a lot of extra moisture, so I would not use them at all.
Sweet cherries like Bing or Rainier are best here, since the cake isn’t heavily sweetened. Sour or tart cherries will work in a pinch, but they’ll make the cake noticeably tangier.
We have not tested with gluten-free flour. Swap the all-purpose flour for a 1:1 gluten-free baking blend and keep the almond flour as written.
Yes. A 9-inch round pan with sides at least 2 inches tall works fine. Grease it well and line the bottom with parchment, and let the cake cool completely before turning it out. A springform is a little easier for this cake, but either will do fine.
The cake is done when it’s risen, lightly golden, and springs back when you press the top, and a toothpick in the center comes out clean. Start checking around 40 minutes, and if the top is browning before the middle is set, tent it loosely with foil for the last 5 to 10 minutes.
