Sweet Cherry Almond Cake
Made with fresh cherries, this easy Cherry Almond Cake recipe is tender and packed full of jammy fresh sweet cherries! It's easy to make too! vegetarian + easily dairy free
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 Slices
- 2 C (300g) Sweet Cherries I like Bing *see note about using other fruits
- 1/2 C (113g) Unsalted Butter room temperature or 1/2 C (200g) Unrefined Coconut Oil + more for greasing the pan
- 3/4 C (165g) Cane Sugar + 1.5 Tbs for sprinkling on top
- Lemon Zest from one lemon
- 2 tsp Lemon Juice about 1/2 a lemon
- 1 tsp Vanilla Extract
- 1/4 tsp Almond Extract optional
- 2 Eggs large, at room temperature
- 3/4 C (110g) All Purpose Flour unbleached
- 1/4 C (30g) Almond Flour
- 1 tsp Baking Powder
- 1/8 tsp Fine Sea Salt
Pit and Slice the Cherries:
Make the Cake:
Preheat the oven to 350F (180C). Arrange an oven rack in the center of the oven.
If Using Butter: In the bowl of a stand mixer add the room temperature butter and sugar. Set a timer for 5 minutes and using the paddle attachment (or handheld beaters), beat on medium (speed 4 if using a KitchenAid) for five minutes. The mixture will be light and fluffy. Scrape down the bowl. If Using Coconut Oil: In a large mixing bowl, add the melted coconut oil (it should be warm to touch) and sugar. Using a whisk, beat the mixture until the sugar is smooth and the ingredients come together, about 1-2 minutes. (You can use a stand mixer or handheld beaters here too if you like!). Scrape down the bowl.
To the sugar/fat mixture, add the lemon zest and juice, and extracts. Add eggs, one at a time, and whisk for about 10-15 seconds each or until each egg is broken up. The mixture will look broken at this point. Scrape down the bowl, all the way to the bottom. Into the mixing bowl, sift in the flours, baking powder and salt. Mix the dry ingredients into the wet ingredients just until combined and no more dry flour is visible. Fold the quartered cherries into the batter.
Scrape the batter into the pan and evenly smooth the top. Arrange the halved cherries on top of the cake, cut side facing up or down (no need to press them in - just set them on top - the cake will bake up and around them). Sprinkle the top of the cake with 1 1/2 T of sugar.
Bake the cake for 33-36 minutes or until a tooth pick inserted in the center comes out clean, and the top is golden and springs back when gentle pressure is applied. Cool for 20 minutes, then remove the cake from the pan. Cool completely on a cooling rack.
Share simply or top with a dollop of sweetened whipped cream or ice cream. This cake is lovely shared warm too. Reheat in a 325F oven for about 10 minutes.
*If using plum or other juicy stone fruit like peach, you may need to bake the cake a bit longer as there's more moisture in those fruits. Test with a toothpick and keep an eye on the cake as it bakes beyond the time stated in this recipe.
Sweet Cherry Almond Cake freezes with ease. Wrap snugly in cling wrap or foil, then freeze for up to two weeks. Thaw at room temperature.
This recipe is adapted from NYT Original Plum Torte by Marian Burros. However since only visible with a subscription through the Times, see Smitten Kitchen for the original recipe if needed.
Calories: 277kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 55mg | Potassium: 167mg | Fiber: 1g | Sugar: 23g | Vitamin A: 435IU | Vitamin C: 2.9mg | Calcium: 50mg | Iron: 1mg