Moist Cherry Almond Cake

This moist cherry almond cake brings together the juicy sweetness of cherries with the warm, nutty flavor of almonds, making it an unforgettable dessert for any occasion. Its tender crumb and subtle almond aroma make it a perfect choice for family gatherings or a simple afternoon treat.

I first baked this cake on a lazy Sunday afternoon, and now it’s a staple whenever I want something cozy to share. My kids especially love how the almond and cherry flavors mingle with the soft texture.

Ingredients

• One cup all-purpose flour: This provides the structure and light texture of the cake
• One cup sugar: Adds the necessary sweetness and helps with browning
• Half a cup softened butter: Contributes to the moistness and rich flavor use unsalted for better control
• Two eggs: Bind the mixture and add tenderness to the crumb
• Half a cup milk: Helps keep the cake moist and tender whole milk works best here
• One teaspoon almond extract: The star ingredient that delivers that unmistakable almond warmth and aroma
• One teaspoon baking powder: Leavens the cake giving it a light rise and airy feel
• One cup fresh or canned cherries: Pitted for ease fresh cherries give a natural burst while canned provide sweet consistency
• Quarter cup sliced almonds: Sprinkled on top for texture and a nutty finish look for raw almonds to toast lightly if you prefer

Step-by-Step Instructions

Preheat the oven:

Set your oven to 350 degrees Fahrenheit which is about 175 degrees Celsius. Grease a 9-inch round cake pan and dust it with flour so your cake doesn’t stick.

Cream the butter and sugar:

In a mixing bowl, use a hand or stand mixer to beat the softened butter with sugar until the mixture is light and fluffy. This process incorporates air helping the cake rise well.

Incorporate the eggs:

Add the eggs one at a time to the creamed mixture, making sure each egg is fully blended before adding the next. This ensures a consistent batter and avoids any lumps.

Add milk and almond extract:

Pour in the milk followed by the almond extract. Stir gently to combine, distributing the moistness and aroma evenly through the batter.

Combine the dry ingredients:

In a separate bowl, whisk the flour and baking powder together. This evenly disperses the baking powder in the flour for uniform leavening.

Mix dry and wet ingredients:

Gradually add the flour mixture into the wet ingredients, folding carefully to avoid overmixing which can make the cake tough. The batter should be smooth but light.

Fold in cherries and almonds:

Gently fold the pitted cherries and half of the sliced almonds into the batter. This ensures the fruit is evenly spread without breaking it down.

Prepare to bake:

Pour the batter into the prepared pan and sprinkle the remaining almonds on top for a beautiful crunchy finish once baked.

Bake and cool:

Place the pan in the oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick in the center which should come out clean. Allow the cake to cool before removing it from the pan and serving.

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One of my favorite parts of this cake is the subtle almond extract which lifts the entire dessert giving it a delicate complexity. I have vivid memories of baking it with my grandmother who swore by the almond aroma as the secret to making it extra special.

Storage Tips

Store leftover cake in an airtight container at room temperature for up to three days to keep it soft and flavorful. If you want it to last longer, wrap it tightly and freeze it for up to two months. Thaw overnight in the fridge before serving.

Ingredient Substitutions

You can swap all-purpose flour with a gluten-free baking blend for a gluten-friendly version. If you don’t have almond extract, try vanilla extract but expect a milder flavor. For cherries, dried tart cherries rehydrated in warm water can be a good alternative if fresh or canned are unavailable.

Serving Suggestions

Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream to add creamy contrast to the fruity, nutty cake. A light dusting of powdered sugar or a drizzle of honey also enhances its natural sweetness without overpowering it.

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Cultural Context

Cherry almond cake traces its roots to classic American baking traditions with European influences, especially from French and German desserts that often combine fruit and nuts. Its simplicity and comforting flavors make it a beloved treat across generations.

Frequently Asked Questions

→ Can I use frozen cherries instead of fresh or canned?

Frozen cherries can be used if thawed and drained well to avoid excess moisture affecting the cake texture.

→ What is the purpose of almond extract in the cake?

Almond extract enhances the nutty flavor, complementing the cherries and sliced almonds for a richer taste.

→ How do I know when the cake is perfectly baked?

Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, the cake is done baking.

→ Can I substitute butter with oil in this cake?

Butter adds richness and texture, but substituting with an equal amount of neutral oil is possible, though texture may be slightly different.

→ Is it better to use fresh or canned cherries?

Both work well; fresh cherries provide natural juiciness, while canned ones ensure consistent sweetness and softness.

→ What is the best way to store leftovers?

Keep the cake in an airtight container at room temperature or refrigerate to maintain moisture for several days.