Cherry Almond Cake
Indulge in the irresistible charm of this Cherry Almond Cake, a delightful fusion of juicy fresh cherries and the nutty aroma of almond extract. This moist and tender cake boasts a buttery base with bursts of sweet cherries folded into the batter, creating a vibrant pop of flavor in every bite. Topped with optional sliced almonds for a satisfying crunch and finished with a luscious almond glaze, this cake is as visually stunning as it is delicious. Perfect for gatherings or an afternoon treat, this recipe is easy to follow and yields a beautifully textured dessert that pairs wonderfully with a cup of tea or coffee. With a prep time of just 20 minutes and a bake time of 50 minutes, this cherry almond dessert is a timeless classic that will impress family and friends alike.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 3 pieces Large eggs
- 1 teaspoons Almond extract
- 1 teaspoons Vanilla extract
- 0.75 cups Whole milk
- 1.5 cups Fresh cherries, pitted and halved
- 0.25 cups Sliced almonds (optional, for topping)
- 1 cups Powdered sugar
- 2 tablespoons Almond milk (or regular milk)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easier release.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the almond and vanilla extracts.
Alternately add the dry ingredients and milk to the wet ingredients in three batches, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the pitted and halved cherries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula. If desired, sprinkle the sliced almonds over the top for added texture.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the almond glaze, whisk together the powdered sugar and almond milk until smooth. Drizzle the glaze over the cooled cake.
Slice and serve! Enjoy your Cherry Almond Cake with a cup of tea or coffee.
Nutrition Facts
Calories |
4040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.3 g | 234% | |
| Saturated Fat | 100.6 g | 503% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 968 mg | 322% | |
| Sodium | 2411 mg | 105% | |
| Total Carbohydrate | 561.1 g | 204% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 357.3 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 542 mg | 42% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1505 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
