Description
A soft and tender Cherry Almond Cake made with juicy cherries and delicate almond flavor, perfect for coffee time or special gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups fresh or frozen cherries, pitted and halved
- 1/4 cup sliced almonds
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the almond extract and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Gently fold in most of the cherries, reserving some for topping.
- Pour the batter into the prepared pan and spread evenly. Scatter remaining cherries and sliced almonds on top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
- Toss cherries lightly in flour before adding to prevent sinking.
- Substitute half the flour with almond flour for a stronger almond flavor.
- Drain canned cherries well before using.
- Add lemon zest for a bright flavor variation.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 140 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
