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Cherry Almond Cake Recipe

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 10 slices
Calories: 305kcal
Author: Lucy Brewer

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.
    A white bowl filled with halved pitted cherries sits on a light textured surface.
  • 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.
    A glass bowl with sugar, butter, and lemon zest sits on a light textured surface next to a folded mauve cloth.
  • Add 2 large eggs, at room temperature one at a time, beating on medium speed between each addition.
    A glass bowl with creamed butter and sugar, plus one raw egg on top, sits on a light countertop next to a folded lavender cloth.
  • Add 1 teaspoon vanilla extract and 1/2 teaspoon almond extract, then beat until combined.
    A glass mixing bowl filled with creamed cake batter sits on a light textured surface next to a folded lavender dish towel.
  • 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.
    A bowl with flour, almond flour, baking powder, and salt next to a bowl of creamed butter and sugar on a textured surface.
  • Add a third of the flour mixture to the batter and beat on the lowest speed until just combined.
    A glass bowl containing partially mixed cookie dough with a mound of flour on top, placed on a light countertop next to a purple towel.
  • 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.
    A glass bowl with partially mixed batter and milk on a light countertop, with a purple towel nearby.
  • Spread half of the batter into the prepared pan in an even layer, using an offset spatula or the back of a spoon.
    A round cake pan filled with smooth, swirled cake batter sits on a textured surface next to a folded mauve cloth.
  • Arrange half of the cherries over the batter, cut side down.
    A round cake pan filled with unbaked batter, topped with evenly spaced cherries, sits on a light surface next to a folded mauve cloth.
  • Add the remaining batter and carefully smooth it over the cherries, then arrange the remaining cherries on top, cut side down.
    A round baking pan filled with batter topped with evenly spaced red cherries sits on a light countertop beside a folded purple cloth.
  • 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.
    A round cake with evenly spaced chocolate chips on top sits in a black baking pan on a light textured surface next to a folded purple cloth.
  • 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.
    Round cake dusted with powdered sugar, topped with fresh cherries, surrounded by more cherries on a light surface with a mauve cloth and plates of forks.
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