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Powdered cherry cake on a white plate. Has two slices already cut and sticking out a bit. Decorated with a couple of cherries

Almond Cherry Cake: A Crunchy, Juicy Summer Classic

Prep Time: 20 minutes
Rest Time 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes
This almond cherry cake is a family favorite, combining juicy pitted cherries and nutty almond flour for a moist crumb and irresistible crunch.
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Ingredients

Servings: 12
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup all-purpose flour or almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup almond flour
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 to 2 cups fresh or frozen cherries pitted
  • 1/2 cup sliced almonds, plus extra for topping
  • 2 tablespoons Powdered sugar for dusting

Instructions

  • 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.
  • Blend Dry Ingredients:
    In a medium mixing bowl, combine the almond flour, all-purpose flour, baking powder, and salt. Whisk until evenly mixed.
  • 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.
  • Incorporate Eggs and Extracts:
    Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract.
  • Combine Mixtures:
    Add the dry ingredients to the wet mixture gradually, stirring gently just until everything is blended.
  • 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.
  • Fill and Top:
    Transfer the batter to your prepared pan and smooth out the surface. Sprinkle the sliced almonds evenly over the top.
  • 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.
  • 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.