Cherry Almond Cake
This is an easy and quick Cherry Almond Cake you will find yourself making time and time again. It is super moist and fluffy-light with crunchy almonds on top, and most importantly – very delicious!
For me, the arrival of cherries signals the beginning of summer – the transition from beautiful spring days into warm summer days. There will be long days outside, fun in the water, BBQs, hikes, and lots of summery desserts baking in my kitchen.
Even though I’m a winter person and wouldn’t mind snow year-round, I find myself excited for those long summer days. Just don’t make them too hot, please! Ironically, we are moving to the desert soon; I will just have to spend the crazy hot days inside the ice arena watching my son play ice hockey.
But enough now of me dreading the heat. This simple-to-make, beautiful Cherry Almond Cake is one to keep! It requires ingredients you likely have on hand, plus some juicy cherries!
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Cherries
Did you know that there are more than 1,000 cherry varieties worldwide! However, not all of these variations are edible.
They are divided into sweet cherries and sour cherries. Most types of cherries are bright and vivid red, while others appear much darker and even purple and black. So, don’t be confused when you see different colors of cherries sold at grocery stores.
A bowl of fresh and juicy cherries is truly a big hit in spring and early summer. But, unfortunately, their seasons usually are pretty short. Therefore I like to freeze cherries to enjoy them year-round in desserts, ice creams, or jams.
Pitting cherries
Pitting cherries might seem like a hassle, but you can do it effectively with a few simple tricks. Once I started using a cherry pitter, I found myself baking with cherries a lot more. It is so convenient and inexpensive. You can remove cherry seeds fast like a wink with a pitting tool.
If you don’t have a pitting device, no problem! Instead, you can use a pastry tip, a straw, or chopsticks to pop the seed out. An extra tip: place an empty and sturdy bottle under the cherry; it can easily catch the seeds and juices without the cherry falling through.
E Guete (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked this Cherry Almond Cake. It would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
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Moist Chocolate Almond Cake (with Monster Decoration)
Cherry Almond Cake
Ingredients
For the batter
- 180 g All-purpose flour
- 100 g Almonds shredded
- 1 ½ tsp Baking powder
- ½ tsp Salt
- 115 g Butter softened
- 220 g Granulated sugar
- 3 Eggs large
- 1 ½ tsp Vanilla extract
- 120 g Sour cream
- 300 g Cherries washed & pitted
For the topping
- 50 g Almonds sliced
- 2 tbsp Dark brown sugar
Instructions
Batter
- Preheat the oven to 350°F or 180°C and grease and dust a 9-inch round cake pan.
- In a large bowl, whisk together the flour, shredded almonds, baking powder, and salt.
- With a hand or stand mixer, cream the butter with the sugar. Beat until it is fluffy and lighter in color. It will take about 3 minutes.
- Add one egg at a time. Whisk well in between each egg. Then add the vanilla extract and sour cream to the bowl. Mix until combined.
- Gradually add the flour almond mixture to the batter, and mix until incorporated. Don’t overmix; the batter should be light and airy.
- Pour the cake batter into the prepared cake pan, and with a spatula, spread the batter evenly.
- Add the cherries to the top. I like to add them one by one to create an even pattern. Only push the cherries into the batter slightly; if they are pushed in too far, the cake batter will cover them during the baking process, and the nice pattern you created will not be visible anymore.
- Sprinkle shredded almonds over the cherries and some brown sugar.
- Bake it for 45-50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Remove the cake from the oven. Carefully run a sharp knife around the edges to loosen the cake from the pan. Let it sit for about 20 minutes, and then take it out of the pan and let it cool completely on a cooling rack.
- Once cooled, dust the cake with powdered sugar* and slice it. Serve as is or with ice cream.
