Sweet Cherry Almond Cake Recipe

Easy Cherry Almond Cake Recipe sliced and ready to share.

Sweet Cherry Almond Cake Recipe

Made with fresh cherries, this easy Cherry Almond Cake recipe is tender, super moist and packed full of jammy fresh sweet cherries! It's easy to make too. You can make this recipe vegetarian or, it's easily dairy free.

UPDATE (5/22): read *update* notes above the recipe card. This cake has received glowing five star reviews here and on social, but also, several makers reported the cake soggy or under done. It's my hope that the additional notes will support success.

Course Dessert

Cuisine American

Keyword Cherry Almond Cake, Cherry Cake, Fresh Cherry Cake

Prep Time 20

Cook Time 35

Total Time 55

Servings Slices

Calories 277kcal

Author Traci York

Ingredients

2 Cups (300 grams) Sweet Cherries I use Bing
1/2 Cup (113 grams) Unsalted Butter room temperature or 1/2 Cup unrefined melted coconut oil + more for greasing the pan
3/4 Cup (165 grams) Cane Sugar + 1.5 tablespoons for sprinkling on top
Lemon Zest from one lemon
2 teaspoons Lemon Juice about 1/2 a lemon
1 teaspoon Vanilla Extract
1/4 teaspoon Almond Extract optional
2 Whole Eggs large, at room temperature
3/4 Cup (110 grams) All Purpose Flour unbleached
1/4 Cup (30 grams) Super Fine Almond Flour I use Bob's Red Mill
1 teaspoon Baking Powder
1/8 teaspoon Fine Sea Salt

Instructions

Prepare:

Using unsalted butter or coconut oil, grease an 8 inch (20 centimeter) non stick spring form or cake pan. Line the bottom with parchment. grease the parchment. Set aside.

Pit and Slice the Cherries:

Pit the cherries. Cut about a hand full in halves about 1/4 cup), set aside. Cut the remaining in quarters. The halves will be used to dot the top of the cake with so keep those separate. The quarters will be folded into the cake. Set aside.

Make the Cake:

Preheat the oven to 350 Fahrenheit (180 Celsius). 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 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. The batter will be thick. Fold the quartered cherries into the batter.
Scrape the batter into the pan, pressing it in 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 tablespoon of sugar.
Bake the cake for 35-40 minutes OR until a toothpick inserted in the center comes out clean, and the top is golden and springs back when gentle pressure is applied.
Cool for 20 minutes. Use a pairing knife to ease the cake away from the pan around the circumference of the pan, 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. Store at room temperature, covered for up to three days. Reheat in a 325 Fahrenheit oven for about 10 minutes.

Notes

UPDATE (5/22):Please read *update* notes above the recipe card. This cake has received glowing five star reviews here and on social, but also, several makers reported the cake soggy or under done. It's my hope that the additional notes will support success.

Once completely cool, 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 Plum Torte Recipe if needed.

Nutrition