Cherry Almond Cake: The Dessert That’ll Make You Forget Your Ex

Picture this: a cake so moist, so flavorful, it makes store-bought desserts look like cardboard. Cherry almond cake isn’t just a treat—it’s a vibe. The tart cherries, the nutty almond, the tender crumb… it’s like a symphony in your mouth.

And guess what? You don’t need to be a baking wizard to pull it off. This recipe is foolproof, delicious, and guaranteed to impress even your judgy aunt.

Ready to bake something legendary? Let’s go.

Why This Recipe Slaps

This cherry almond cake hits all the right notes. The almond flour adds richness, while the cherries bring a tangy sweetness that balances everything perfectly.

It’s not too sweet, not too dense—just a flawless texture that melts in your mouth. Plus, it’s versatile. Serve it for brunch, dessert, or as a midnight snack (no judgment here).

And if you’re into aesthetics, the vibrant cherries make it Instagram-worthy without even trying.

Ingredients You’ll Need

• 1 ½ cups all-purpose flour
• ½ cup almond flour
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp almond extract
• 1 cup fresh or frozen cherries, pitted and halved
• ¼ cup sliced almonds (for topping)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Trust me, you don’t want to skip this step unless you enjoy chiseling cake out of the pan.
2. Whisk the dry ingredients—all-purpose flour, almond flour, baking powder, and salt—in a bowl.

   Set it aside like the foundation of your baking empire.

3. Cream the butter and sugar until light and fluffy. This should take about 3 minutes. If your arm hurts, you’re doing it right (or just use a mixer).
4. Add the eggs one at a time, mixing well after each.

   Then, stir in the almond extract. Pro tip: Don’t overmix unless you want a rubbery cake.

5. Fold in the dry ingredients gently. Overmixing is the enemy of fluffy cake.

   Stir until just combined—no more, no less.

6. Gently fold in the cherries. If you’re using frozen ones, don’t thaw them first. They’ll bleed less and keep the batter from turning pink.
7. Pour the batter into the prepared pan and smooth the top.

   Sprinkle sliced almonds over it for that extra crunch and flair.

8. Bake for 40-45 minutes, or until a toothpick comes out clean. If it’s gooey, give it more time. If it’s burnt… well, better luck next time.
9. Let it cool for 10 minutes in the pan, then transfer to a wire rack.

   Patience is key—unless you enjoy crumbly disasters.

How to Store This Masterpiece

Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly and freeze for up to 2 months. Thaw at room temperature before serving.

FYI, microwaving frozen cake is a crime against baking.

Why This Cake is a Win

This recipe isn’t just delicious—it’s practical. Almond flour adds protein and healthy fats, while cherries pack antioxidants. It’s also easy to customize (more on that below).

Plus, it’s a crowd-pleaser. Bring it to a potluck, and you’ll leave with empty plates and inflated ego.

Common Mistakes to Avoid

• Overmixing the batter: This leads to a dense cake. Mix until just combined—no more.
• Using thawed frozen cherries: They’ll turn your batter pink and soggy.

  Keep ’em frozen.

• Skipping the parchment paper: Unless you enjoy cake stuck to the pan like a bad relationship.
• Overbaking: Set a timer. Dry cake is sad cake.

Swaps and Alternatives

No cherries? No problem.

Try raspberries, blueberries, or even diced peaches. Swap almond extract for vanilla if you’re not into the nutty flavor. For a gluten-free version, use all almond flour (but expect a denser texture).

Vegan? Substitute eggs with flax eggs and butter with coconut oil. IMO, it’s still delicious.

FAQs

Can I use canned cherries?

Yes, but drain them well and pat dry.

Excess moisture will ruin the texture. Fresh or frozen are better, though.

Why is my cake sinking in the middle?

You probably opened the oven door too early or underbaked it. Ovens are like introverts—they hate sudden disturbances.

Can I make this into cupcakes?

Absolutely!

Bake for 18-22 minutes instead. Cupcakes are just cake in party mode.

How do I prevent the cherries from sinking?

Toss them in a bit of flour before folding them in. It’s like giving them tiny parachutes.

Final Thoughts

This cherry almond cake is a game-changer.

It’s easy, delicious, and looks like you put in way more effort than you did. Whether you’re baking for yourself or to impress others, this recipe delivers. Now go forth and bake like a boss.

Your taste buds will thank you.