If you’re searching for the ultimate almond cherry cake, you’ve landed in the right place! This moist, gluten-free cherry cake is a summer favorite in my kitchen and a must-try for anyone who loves cherry almond cake recipes.
There’s something magical about the combination of almonds and cherries — each bite is a burst of sweet, nutty, and tart flavors that instantly transports you to summer. In my kitchen, cherries are more than just a seasonal fruit; they’re a family tradition, a source of joy, and the star ingredient in some of my favorite recipes. This Almond Cherry Cake is a recipe close to my heart, and I can’t wait to share it with you.
Every year, as soon as cherry season arrives, my son-in-law Jadon and I set out for our annual cherry-picking adventure. We’re both self-proclaimed “cherry monsters,” and there’s nothing we love more than filling our buckets (and more so our mouths!) with the freshest, juiciest cherries we can find. Whether you’re looking for a cherry almond cake to serve at summer gatherings or a gluten-free cherry dessert for family, this easy cherry cake is sure to become a staple in your home. This cake is a celebration of those sun-drenched mornings, the laughter in the orchard, and the simple pleasure of baking with the people you love.
Why You’ll Love This Recipe
- Best almond cherry cake for summer: bursting with flavor from juicy cherries and nutty almond flour.
- Perfect Texture: Moist, tender crumb inside with a crunchy almond topping — pure cake heaven.
- Easy to Make: Simple steps and everyday ingredients make this cake approachable for bakers of all skill levels.
- Gluten-Free Friendly: Thanks to almond flour, this cake can easily be made gluten-free.
- Versatile: Enjoy it as a summer dessert, a sweet breakfast, or an afternoon snack with coffee or tea.
- Family Tradition: This cake is more than just dessert; it’s a celebration of family, tradition, and the joy of cherry season.
Some History
Almond Cherry Cake has its roots in European baking, where almonds and cherries have long been paired in desserts. In Germany, cherry almond cakes (Kirschkuchen mit Mandeln) are a beloved summer treat, often made with fresh, locally picked cherries and almond flour for a gluten-free twist. Almonds, too, are a staple in German baking, prized for their rich flavor and versatility. This recipe brings together the best of both worlds, blending the traditions of my childhood with the fresh, vibrant flavors of American summer.
⚖️ Comparisons
How does this Almond Cherry Cake compare to other cherry cakes? Unlike a Black Forest Cake or other chocolate-based German cherry cakes, this recipe is all about simplicity, natural ingredients, and a crunchy almond topping. The almond flour gives it a naturally moist texture and a subtle nuttiness that sets it apart from regular sponge cakes. While some cherry cakes use canned or preserved cherries, this fresh cherry cake recipe shines with fresh, pitted cherries — each bite is juicy, tangy, and full of summer flavor.
Homemade vs. Storebought
Storebought cherry cakes can be convenient, but they rarely capture the freshness and texture of a homemade cake. Commercial versions often use artificial flavors, canned cherries, or lack the generous layer of crunchy almond slices on top. Homemade almond cherry cake lets you control the sweetness, use the best ingredients, and enjoy the unbeatable aroma of freshly baked almond flour cake right in your kitchen. Plus, nothing beats the satisfaction of serving a cake made with love and tradition.
Fun Facts
- Did you know this gluten-free cherry cake uses almond flour, which is naturally high in protein and healthy fats?
- Cherries are one of the few fruits that only ripen on the tree.
- Almonds are actually seeds, not true nuts!
- Germany is famous for its cherry cakes, especially in the Black Forest region.
- Cherry picking is a popular summer activity in many parts of the US and Europe.
- Almond flour is naturally gluten-free and packed with protein and healthy fats.
Tips & Tricks / Variations
Pit Your Cherries: Always pit your cherries before adding them to the batter. This keeps the cake safe and enjoyable for everyone.- Use Fresh or Frozen Cherries: Fresh cherries are best, but you can use frozen (thawed and drained) if fresh aren’t available.
- Make It Gluten-Free: Use certified gluten-free almond flour and double-check all other ingredients.
- Add a Citrus Twist: A little lemon zest in the batter brightens up the flavors.
- Try a summer cherry cake variation by swapping in apricots, plums, or blueberries.
- Serve with Cream: A dollop of whipped cream or a scoop of vanilla ice cream makes this cake extra special.
- Make It Ahead: This cake keeps well for up to 3 days at room temperature, making it perfect for entertaining.
Substitutions & Allergy Info
- Egg-Free: Replace eggs with a flaxseed or chia seed mixture (1 tbsp ground seeds + 2.5 tbsp water per egg).
- Dairy-Free: Use plant-based butter or coconut oil instead of regular butter.
- Nut-Free: If you need to avoid nuts, try using oat flour and sunflower seed flour, but note that the flavor will change.
- Sugar Alternatives: Substitute coconut sugar, maple syrup, or a sugar substitute for a lower-sugar version.
- For a vegan cherry almond cake, combine egg-free and dairy-free swaps!
Ingredient Spotlight
- Almond Flour: Finely ground almonds that add moisture, richness, and a subtle nutty flavor. Also gluten-free!
- Almond Slices: These add a beautiful crunch and toasty flavor to the cake’s top.
- Cherries: Fresh, pitted cherries are the star of the show—juicy, sweet, and slightly tart.
- Butter: Adds richness and helps create a tender crumb.
- Eggs: Bind the ingredients and give the cake structure.
- Sugar: Balances the tartness of the cherries and brings out the almond flavor.
- Vanilla Extract: Enhances the cake’s aroma and sweetness.
How to Make this Almond Cherry Cake
This easy cherry almond cake comes together in just a few steps—perfect for beginner bakers and seasoned pros alike!
- Preheat & Prepare Pan:
Preheat your oven to 350°F (175°C). Grease a 8-inch springform pan and line the bottom with parchment paper. - Mix Dry Ingredients:
In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt. - Cream Butter & Sugar:
In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes).
- Add Eggs & Flavorings:
Beat in the eggs, one at a time, then add vanilla and almond extract. - Combine Wet & Dry:
Gradually add the dry ingredients to the wet, mixing until just combined.
- Fold in Cherries:
Gently fold in the pitted, halved cherries. Be careful not to overmix. - Assemble Cake:
Pour the batter into the prepared pan and smooth the top. Sprinkle sliced almonds evenly over the surface.
- Bake:
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. - Cool & Serve:
Let the cake cool in the pan for 10 minutes, then remove the springform ring and transfer to a wire rack. Dust with powdered sugar before serving, if desired.
Storage & Freezing
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate: For longer storage, refrigerate for up to 5 days.
- Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw at room temperature before enjoying.
- This almond cherry cake freezes beautifully, making it a great make-ahead cherry dessert for summer parties.
FAQ about this Almond Cherry Cake
- Q: Can I use frozen cherries?
A: Yes! Just thaw and drain them well before adding to the batter. - Q: Can I make this cake ahead of time?
A: Absolutely. The flavors deepen after a day, making it even better. - Q: Is this cake gluten-free?
A: It can be! Use all almond flour and ensure all other ingredients are gluten-free. - Q: Can I use other fruits?
A: Yes — apricots, plums, or blueberries work well. - Q: How do I pit cherries easily?
A cherry pitter is the easiest tool, but you can also use a sturdy straw or a chopstick to push out the pits. - Q: What’s the best way to serve this cake?
A: It’s delicious on its own, but a dollop of whipped cream or a scoop of vanilla ice cream makes it even better. - IQ: s this a good cake for cherry picking season?
A: Absolutely — this almond cherry cake is the perfect way to use up freshly picked cherries from your summer adventures!
Related RecipesWrapping Up
There’s a reason this Almond Cherry Cake is a staple in my kitchen. It’s not just about the irresistible combination of juicy cherries and crunchy almonds — it’s about the memories made along the way. Every summer, Jadon (my son-in-law) and I become cherry monsters together, hunting for the ripest fruit and dreaming up new ways to use our bounty. This cake is a tribute to those sun-soaked days, to the laughter and sticky fingers, running ladders up and down and to the joy of sharing something delicious with the people you love.
If you’re looking for the best almond cherry cake recipe, I hope this gluten-free cherry cake brings a little bit of our family tradition into your home. Don’t forget to pit your cherries, sprinkle those crunchy almond slices, and most importantly — enjoy every bite. For more summer cherry cake ideas and family recipes, check out my other cherry desserts on the blog!
Almond Cherry Cake: A Crunchy, Juicy Summer Classic
This almond cherry cake is a family favorite, combining juicy pitted cherries and nutty almond flour for a moist crumb and irresistible crunch.
Ingredients
Instructions
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Prepare the Pan:
Set your oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the base with parchment paper.
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Blend Dry Ingredients:
In a medium mixing bowl, combine the almond flour, all-purpose flour, baking powder, and salt. Whisk until evenly mixed.
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Beat Butter and Sugar:
In a separate large bowl, cream the softened butter with the sugar until the mixture is pale and fluffy—this should take about 2–3 minutes.
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Incorporate Eggs and Extracts:
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract.
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Combine Mixtures:
Add the dry ingredients to the wet mixture gradually, stirring gently just until everything is blended.
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Add Cherries and Almond slices:
Carefully fold in the halved, pitted cherries and almond slices. Mix just enough to distribute them evenly without overworking the batter.
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Fill and Top:
Transfer the batter to your prepared pan and smooth out the surface. Sprinkle the sliced almonds evenly over the top.
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Bake:
Place the pan in the oven and bake for 40–45 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
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Cool and Finish:
Allow the cake to cool in the pan for 10 minutes. Then, release the springform and move the cake to a wire rack. If you like, dust with powdered sugar before serving.
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