🍒 The Timeless Duo: Effortless Cherry Almond Cake (The Most Forgiving Dessert)
Let’s be honest, some flavor pairings are classics for a reason. Cherry almond is one of them. It’s elegant, comforting, and instantly reminds you of those perfect little bakery treats—but without the hefty price tag or the snobby pastry chef attitude. The rich, nutty warmth of the almond flour complements the burst of sweet-tart cherry juice so beautifully, it’s pure poetry in cake form.
I once served this cake slightly undercooked (rookie mistake!), and it was still devoured because the Cherry almond flavor is that powerful. This recipe is incredibly forgiving, uses simple pantry ingredients, and is ridiculously easy to whip up as a quick bread or cake. Are you ready to bake an elegant, tender dessert that smells heavenly and requires zero frosting skills?
🏆 Why This Cherry Almond Recipe is the Only One You Need
Why bake this quick cake? Because the Cherry almond combination delivers an intense, sophisticated flavor with minimal fuss. We use almond flour and almond extract, which not only gives you that rich, nutty flavor but also ensures a tender, moist crumb that stays soft for days.
It’s the perfect showcase for fresh or frozen cherries, requires just one pan, and honestly, the sheer scent of almond extract wafting through your house is pure comfort. You can serve it plain, dusted with powdered sugar, or topped with whipped cream. It’s the ultimate low-stress, high-reward dessert/brunch flex.
🍒 The Rich, Nutty Ingredient List
Quality almond extract is the secret weapon here. Don’t use the cheap stuff!
- 1 ½ Cups All-Purpose Flour: Plus extra for dusting.
- ½ Cup Almond Flour: Crucial! This provides the nutty tenderness.
- 1 Teaspoon Baking Powder: For a light lift.
- ½ Teaspoon Fine Sea Salt: Balances the sweetness.
- ½ Cup Unsalted Butter: Melted and cooled slightly.
- 1 Cup Granulated Sugar: For sweetness.
- 2 Large Eggs: Room temperature.
- 1 Teaspoon Vanilla Extract: Flavor enhancer.
- 1 Teaspoon Almond Extract (MANDATORY!): Amplifies the nutty cherry flavor.
- ½ Cup Whole Milk or Buttermilk: Room temperature.
- 1 Cup Cherries: Pitted fresh cherries, or frozen (do not thaw!). Halved is best.
- ¼ Cup Sliced Almonds: For sprinkling on top before baking.
Key Substitutions
- Cherry Swap: Use frozen or fresh raspberries, blueberries, or even dried cranberries (soak them first!).
- Almond Flour: You can use all-purpose flour for the whole amount, but you lose the tender, nutty crumb.
- Butter: Use neutral oil (like canola or grapeseed) for a slightly moister texture.
- Gluten-Free: Use a 1:1 gluten-free baking blend instead of all-purpose flour.
🔪 Tools & Kitchen Gadgets Used
You only need a few simple bowls and a good pan for this easy quick bread.
- 9-inch Round Cake Pan or 9×5-inch Loaf Pan: Grease and line with parchment paper for easy lift-out.
- Two Large Mixing Bowls: One for dry, one for wet.
- Whisk and Rubber Spatula: For mixing gently.
- Electric Mixer (Optional): You can use one, but a whisk and elbow grease is often better for quick breads.
- Cherry Pitter (Optional): If using fresh cherries. A must-have for cherry season!
- Wire Rack: For cooling the baked goods.
🍒 Step-by-Step Instructions: Baking the Perfect Pairing
The key to a moist, crack-free cake is careful mixing and using room-temperature liquids.
1. Prep the Cherries and Pan
Preheat your oven to 350°F (175°C). Grease and line your pan. Halve and pit the cherries. If using frozen, keep them frozen. Toss the cherries with 1 tablespoon of flour (this prevents them from sinking).
2. Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Whisk thoroughly to ensure the leaveners are evenly distributed.
3. Combine the Wet Ingredients
In the second bowl, whisk together the melted butter, granulated sugar, eggs, vanilla extract, and almond extract. Whisk until completely smooth. Add the room temperature milk and whisk lightly.
4. Combine Gently (The Golden Rule)
Pour the wet ingredients into the dry mixture. Use a rubber spatula to fold them together only until the flour streaks disappear. A few lumps are fine. Do not overmix! Overmixing creates a tough, dense cake.
5. Fold in the Fruit
Gently fold in the floured cherries. Be quick and gentle to avoid squashing the fruit or overworking the batter. Pour the batter into your prepared pan. Sprinkle the sliced almonds evenly over the top.
6. Bake and Test
Bake for 45–55 minutes (for a round cake) or 55–65 minutes (for a loaf). The cake is done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached (not wet batter).
7. Cool Down and Serve
Let the cake cool in the pan for 10 minutes. Use the parchment sling to lift it out and transfer it to a wire rack. Let it cool completely before slicing. Dust with powdered sugar or serve with a side of vanilla ice cream.
🍒 Calories & Nutritional Info (The Rich Facts)
This is a satisfying dessert, with healthy fats from the almond flour! Estimates are per one slice (1/10th of a round cake).
- Estimated Calories Per Slice (1/10th): $\approx 300-350$ calories.
- Healthy Fats: Almond flour provides monounsaturated fats, making the cake rich and moist.
- Antioxidants: Cherries are packed with antioxidants and Vitamin C. It’s almost a superfood cake!
- Fiber and Protein: Almond flour and eggs boost both the protein and fiber content.
- Notes on Sugar: The sugar content is moderate for a cake, providing necessary sweetness to balance the tart cherries.
🚨 Common Mistakes to Avoid (Cake Crimes)
Simplicity demands attention to temperature and mixing technique.
- Forgetting the Almond Extract: This is the ultimate flavor sin! Without the almond extract, the cake loses its signature, sophisticated Cherry almond depth. It’s essential!
- Using Cold Milk or Eggs: Cold ingredients create a stiff batter that promotes overmixing and leads to a tough, dense cake. Use room temperature liquids!
- Not Coating the Cherries: If you skip coating the cherries in a tablespoon of flour, they will sink to the bottom of the batter during baking, leaving you with a dense bottom and a fruit-free top.
- Overmixing the Batter: This is the Golden Rule of quick breads/cakes! Overmixing develops gluten, resulting in a tough, rubbery crumb. Mix until just combined—lumps are fine!
- Pitting Accident: If you use fresh cherries, ensure you pit them thoroughly! Nobody enjoys biting into a rogue cherry pit. Safety first!
✨ Variations & Customizations
Once you master the base, you can play with other nutty and fruity flavor combos!
1. The Ricotta Lemon Boost
Replace the whole milk with ricotta cheese and 1 tablespoon of lemon zest. The ricotta adds an incredible tenderness and subtle tanginess that pairs beautifully with the cherry.
2. The Chocolate Chip Walnut Swirl
Replace the cherries with chocolate chips. Swap the sliced almonds for chopped walnuts and add $\frac{1}{4}$ cup of cocoa powder to the dry ingredients for a rich, dark chocolate cake base.
3. The Keto Cardamom Delight
Use all almond flour (adjusting liquid volume) and replace the granulated sugar with a granulated keto sweetener. Replace the vanilla extract with $\frac{1}{2}$ teaspoon of ground cardamom for a fragrant, spiced low-carb treat.
❓ FAQ Section: Your Baking Conundrums Solved
We tackle the questions that determine the success of your fruity quick bread.
Why Did My Cherries Sink to the Bottom?
You didn’t coat them thoroughly enough in flour! The flour coating prevents the dense fruit from sinking into the batter during the bake. Always coat the cherries!
Can I Use Dried Cherries?
Yes! Soak the dried cherries in hot water or rum for 30 minutes before baking to plump them up. Drain them well before folding into the batter.
Is Almond Extract Necessary?
Yes! Almond extract is crucial to the Cherry almond flavor profile. It provides a potent, sophisticated nutty note that balances the sweetness of the cherries.
How Should I Store This Cake?
Store the cooled cake, covered, in an airtight container at room temperature for up to 3 days. The cake remains wonderfully moist due to the almond flour.
Can I Freeze Cherry Almond Cake?
Yes. Cool the cake completely, wrap it tightly in plastic wrap, and freeze for up to 3 months. Thaw it overnight at room temperature before serving.
What is Almond Flour Made Of?
Almond flour is made from finely ground, blanched almonds (meaning the skin has been removed). It is high in protein, fiber, and healthy fats, and it is naturally gluten-free.
Why is Room Temperature Milk Important?
Adding cold milk to warm melted butter or room-temperature creamed ingredients can cause the butter/fat to solidify and seize, leading to an uneven batter texture. Use room temperature liquids!
🥳 Final Thoughts: Go Forth and Be Nutty!
You’ve mastered the simple, elegant perfection of Cherry almond cake. Say goodbye to dry, flavorless desserts and hello to the most tender, moist, and forgiving cake you’ll ever bake. Go ahead, slice that beautiful creation, and enjoy the perfect harmony of fruit and nut! Which berry/nut combination are you trying next?
