Oh my goodness, let me tell you about my Cherry Almond Cake! It’s an absolute showstopper that combines the sweet, juicy burst of cherries with the warm, nutty essence of almond. Seriously, every bite is like a cozy hug! I remember the first time I made this cake for a family gathering; the aroma wafting through the house had everyone buzzing with excitement. The cake turned out so moist and flavorful that it quickly became a family favorite. Trust me, whether you’re celebrating a special occasion or just treating yourself on a Tuesday, this cake is bound to bring a smile to your face and a happy dance to your taste buds!
Ingredients List
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup milk
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1 cup fresh or canned cherries, pitted
- 1/4 cup sliced almonds
How to Prepare Cherry Almond Cake
Preheat and Prepare
First things first, let’s get that oven nice and toasty! Preheat it to 350°F (175°C). While it’s warming up, grab your 9-inch round cake pan and grease it with a little butter or cooking spray. Then, dust it with a sprinkle of flour, tapping out any excess. This little trick ensures your cake releases beautifully once it’s baked. Trust me, you don’t want to lose any of that glorious cake!
Mixing Ingredients
Now, let’s dive into the mixing magic! In a large mixing bowl, cream together the softened butter and sugar until it’s light and fluffy—about 2-3 minutes should do the trick. Oh, that smell is divine! Next, add the eggs, one at a time, mixing well after each addition. Don’t rush this part; it helps create the perfect texture. Once that’s done, stir in the milk and almond extract, bringing all those beautiful flavors together.
Combining Dry Ingredients
In another bowl, whisk together the all-purpose flour and baking powder. This helps to evenly distribute the baking powder, ensuring a nice rise. Gradually add this dry mixture to your wet ingredients, mixing gently until just combined. Be careful not to overmix; lumpy batter is perfectly fine! We want that lovely moist texture, so stop mixing as soon as you see the flour disappear.
Adding Cherries and Almonds
Alright, now for the star of the show! Fold in the pitted cherries and half of the sliced almonds using a spatula. The folding technique is key here—gently lift and turn the batter over itself, so you don’t crush those beautiful cherries. You want them to remain whole and juicy throughout!
Baking and Cooling
Now it’s time to pour that gorgeous batter into your prepared pan, smoothing the top with a spatula. Sprinkle the remaining sliced almonds on top for that delightful crunch. Pop it in the oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Once it’s done, let it cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling step is crucial; it allows the cake to finish setting up, ensuring it’s perfectly moist and delicious when you slice into it!
Why You’ll Love This Recipe
- Moist and flavorful cake that’s sure to impress.
- Perfect balance of sweet cherries and nutty almond flavor.
- Simple ingredients you probably already have at home.
- Easy to make, even for beginners!
- Great for any occasion—birthdays, holidays, or just because!
Tips for Success
To make sure your Cherry Almond Cake turns out perfectly every time, here are some of my favorite tips! First, always use high-quality butter and fresh cherries if you can—trust me, it makes a big difference in flavor. If you’re using canned cherries, be sure to drain them well to avoid excess moisture. Keep an eye on the baking time; every oven is a little different, so check for doneness a few minutes early. And don’t forget, serving it with a dollop of whipped cream or a scoop of vanilla ice cream takes this cake to the next level! Enjoy it warm for the best experience—your taste buds will thank you!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use. However, for a typical serving of this Cherry Almond Cake, you can expect around 250 calories, 10g of fat, 4g of protein, and 35g of carbohydrates. It’s a delightful treat that balances indulgence with a touch of sweetness, making it a perfect dessert choice!
FAQ Section
Can I use frozen cherries instead of fresh?
Absolutely! Frozen cherries work great in this Cherry Almond Cake. Just make sure to thaw and drain them well to prevent excess moisture in the batter.
What can I substitute for almond extract?
If almond extract isn’t your thing, you can use vanilla extract instead. It will still give you a delicious cake, just with a different flavor profile. However, I really recommend sticking with almond for that authentic taste!
How should I store leftovers?
To keep your cake fresh, store any leftovers in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for about a week.
Can I make this cake ahead of time?
Definitely! This Cherry Almond Cake actually tastes even better the next day as the flavors meld together. Just wrap it tightly and store it at room temperature.
Is this cake suitable for freezing?
Yes, you can freeze the cake! Just slice it, wrap it in plastic wrap, and place it in an airtight container. It will stay good in the freezer for up to 2 months. Thaw overnight in the fridge before serving.
Storage & Reheating Instructions
To keep your Cherry Almond Cake fresh and delicious, store any leftovers in an airtight container at room temperature for up to 3 days. If you want it to last a bit longer, you can refrigerate it for about a week. Just make sure it’s wrapped well to prevent it from drying out.
If you’re ready to enjoy a slice after a day or two, you can bring it back to life by gently warming it in the microwave for about 10-15 seconds. This will enhance those lovely flavors and make the cake feel fresh again! Just be careful not to overheat it, or it might get a bit too warm and lose its delightful texture.
Print
Cherry Almond Cake: 5 Reasons to Fall in Love Today
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful cherry almond cake that combines sweet cherries with a hint of almond.
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup milk
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1 cup fresh or canned cherries, pitted
- 1/4 cup sliced almonds
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a bowl, cream the butter and sugar together.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the milk and almond extract.
- In another bowl, combine the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the cherries and half of the sliced almonds.
- Pour the batter into the prepared pan and sprinkle the remaining almonds on top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Use fresh or canned cherries for this recipe.
- Store leftovers in an airtight container.
- Serve with whipped cream for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Cherry Almond Cake, dessert, cake, baking