The BEST Cherry Almond Cake

$To make the best cherry almond cake, gather these simple ingredients: - 1 cup fresh or frozen cherries, pitted and halved - 1/2 cup slivered almonds - 1 1/2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup almond flour - 1/2 cup unsalted butter, softened - 3 large eggs, at room temperature - 1 teaspoon almond extract - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon sea salt - 1 cup buttermilk (or 1 cup milk with 1 teaspoon vinegar) These ingredients create a moist and flavorful cake that shines with cherry and almond notes. If you can’t find fresh cherries, frozen ones work well. Just make sure they are pitted and halved. You can also swap almond flour with regular flour if needed. If you want a dairy-free version, try using almond milk instead of buttermilk. - Frozen cherries: Use the same amount as fresh. - All-purpose flour: Can replace almond flour if necessary. - Almond milk: Use this in place of buttermilk for dairy-free. These swaps keep the cake tasting great while making it easier for you. To elevate your cherry almond cake, consider these tasty toppings: - Powdered sugar: Dust lightly on top for a sweet touch. - Whole cherries: Add a few on top for decoration. - Slivered almonds: Sprinkle on top before baking for extra crunch. - Whipped cream: Serve with a dollop for added richness. - Vanilla ice cream: A scoop pairs perfectly with a warm slice. These options add delightful flavors and textures to your cake, making it even more enjoyable. For the full recipe, check out The Ultimate Cherry Almond Cake . Start by preheating your oven to 350°F (175°C). This step is key to getting a nice rise. Next, grab a 9-inch round cake pan. Grease it with some softened butter. Dust it lightly with flour, or use parchment paper for easy removal. This helps the cake come out perfectly. In a large mixing bowl, add the softened butter and granulated sugar. Use an electric mixer on medium speed. Beat the mixture until it is light and fluffy, which should take about 3 to 5 minutes. This step adds air to the batter, making your cake fluffy. After that, add the eggs one at a time. Mix well after each addition. Then, add the almond and vanilla extracts. Blend until combined. In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and sea salt. Make sure everything is mixed well. Gradually add this dry mix to your wet ingredients. Alternate with the buttermilk, starting and ending with the dry mix. Mix gently until just combined. Avoid overmixing to keep it light. Now, gently fold in the halved cherries and slivered almonds. Use a spatula and be careful not to overwork the batter. Pour the batter into the prepared cake pan. Smooth the top with a spatula. If you like, sprinkle a few slivered almonds on top. Bake in your preheated oven for 30 to 35 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your cake is ready! Once done, let it cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely. For the complete recipe, refer to the Full Recipe. Enjoy your baking! To bake a great cherry almond cake, avoid these common mistakes: - Not measuring ingredients properly: Use measuring cups and spoons for accuracy. This ensures your cake has the right texture. - Using cold eggs: Cold eggs can shock the batter. Always use room-temperature eggs for better mixing. - Overmixing the batter: Mix just until combined. Overmixing makes the cake tough, not fluffy. - Skipping the flour dusting: Grease and flour your pan well. This helps the cake come out cleanly without sticking. Mixing the batter well is key to a perfect cake. Here are some tips: - Cream butter and sugar: Beat until light and fluffy. This step adds air, making your cake soft. - Add eggs one by one: Mix after each egg. This helps them blend evenly into the batter. - Alternate dry and wet ingredients: Add dry ingredients and buttermilk in turns. This keeps the batter smooth and prevents lumps. - Fold in cherries and almonds gently: Use a spatula to fold them in. This keeps them intact and evenly spread. Even baking is vital for a lovely cake. Follow these tips: - Preheat your oven: Always preheat to the right temperature. This helps your cake rise evenly. - Use the right pan: A 9-inch round pan works best. It helps the cake bake evenly. - Check for doneness: Insert a toothpick in the center. If it comes out clean, your cake is ready. - Rotate the pan: Halfway through baking, rotate the pan. This helps it bake evenly on all sides. Using these tips, your cherry almond cake will be a masterpiece! For a detailed guide, check the Full Recipe. {{image_4}} You can change the taste of your cherry almond cake easily. Want a citrus twist? Add lemon or orange zest to the batter. Use about one tablespoon of zest for a bright flavor. The citrus pairs well with the cherries and almonds. If you crave chocolate, swap out some flour for cocoa powder. Use 1/4 cup cocoa powder and reduce the flour by the same amount. This will give you a rich chocolate cherry almond cake. You will love how the flavors blend! Making a gluten-free cherry almond cake is simple. Just replace all-purpose flour with a gluten-free blend. Look for a mix that has xanthan gum in it. This helps mimic the structure of wheat flour. Use the same amount as the recipe calls for. Your cake will still be soft and tasty! Want to make mini cakes or cupcakes? Use a cupcake tin instead of a cake pan. Fill each cup about halfway with batter. Bake for 18-20 minutes. Check with a toothpick to see if they are done. This makes a fun treat for parties or snacks! For a personal touch, add frosting or a glaze. You could even drizzle melted chocolate on top. Enjoy these little bites of cherry almond goodness! For the full recipe, check out The Ultimate Cherry Almond Cake. To keep your Cherry Almond Cake fresh, wrap it well. Use plastic wrap or aluminum foil. You can also place it in an airtight container. Store it at room temperature for up to three days. If you have more cake, refrigerate it. It will stay good for about a week. Just remember, cold air can dry it out. So, wrapping is key! Freezing the cake is a great way to save it for later. Let the cake cool completely before freezing. Once cooled, cut it into slices. Wrap each slice tightly in plastic wrap. Then, place the wrapped slices in a freezer bag. Label the bag with a date. Your cake can stay fresh in the freezer for up to three months. When you're ready to enjoy it, just pull out a slice! To warm up your Cherry Almond Cake, preheat your oven to 350°F. Unwrap the cake and place it on a baking sheet. Bake for about 10 to 15 minutes. This will help bring back some moisture and warmth. For a quicker method, you can microwave a slice for about 20-30 seconds. Just make sure to cover it with a damp paper towel. This keeps it from becoming too dry. Enjoy each bite of your tasty masterpiece! For more details, check the Full Recipe. Yes, you can use frozen cherries. They work well in this cake. Just thaw them first and drain any excess liquid. This step helps keep the batter from getting too wet. Frozen cherries give you that sweet, tart flavor just like fresh ones! If you don’t have almond flour, you can use other flours. Some good choices are: - Finely ground oats - Sunflower seed flour - Cashew flour These will change the flavor a bit, but they will still taste great! To make your cake moist, try adding a few things: - Use buttermilk instead of regular milk. It makes the cake tender. - Add an extra egg. This helps with moisture. - Mix in a bit of yogurt. It adds creaminess and flavor. These tips will help you achieve a soft and moist cake! I love serving this cake warm or at room temperature. You can also: - Dust the top with powdered sugar for a sweet touch. - Add a scoop of vanilla ice cream or whipped cream. - Garnish with whole cherries and slivered almonds for a pretty look. These additions make each slice feel special. For the full recipe, check out the detailed instructions above. This blog post covered everything you need for the best Cherry Almond Cake. We discussed key ingredients, tips for mixing, and baking steps. You can try different flavors or adjust for gluten-free needs. Remember to avoid common mistakes to ensure success. Store leftovers properly for lasting freshness. With these tips, you can enjoy a tasty cake anytime. Now, go bake and share your delicious creation with friends!$

The BEST Cherry Almond Cake

Indulge in the delightful flavors of The Ultimate Cherry Almond Cake! This moist and fluffy dessert features a perfect blend of fresh or frozen cherries and crunchy slivered almonds, making it a treat for any occasion. Follow our simple recipe for a delicious cake that will impress your guests and satisfy your sweet tooth. Click through now to explore the full recipe and elevate your baking game today!

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Ingredients

1 cup fresh or frozen cherries, pitted and halved

1/2 cup slivered almonds

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup almond flour

1/2 cup unsalted butter, softened to room temperature

3 large eggs, at room temperature

1 teaspoon almond extract

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon sea salt

1 cup buttermilk (or substitute with 1 cup milk mixed with 1 teaspoon vinegar, let sit for 5 minutes)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and lightly dust it with flour, or line the bottom with parchment paper to ensure easy removal after baking.

In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar. Beat the mixture on medium speed until it becomes light and fluffy, approximately 3-5 minutes.

Add the eggs one at a time, mixing thoroughly after each addition. Then, incorporate the almond extract and vanilla extract, blending until combined.

In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and sea salt until evenly combined.

Gradually add the dry ingredient mixture to the butter and egg mixture, alternating with the buttermilk. Begin with the dry ingredients and end with them, mixing gently after each addition until just combined. Avoid overmixing to keep the cake light and fluffy.

Carefully fold in the halved cherries and slivered almonds using a spatula, ensuring they are evenly distributed throughout the batter without overworking it.

Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even surface. For an extra touch, sprinkle a few additional slivered almonds on top.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake towards the end of the baking time to avoid overbaking.

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8-10

- Presentation Tips: Once the cake is completely cooled, dust the top lightly with powdered sugar. For a beautiful presentation, garnish with a few whole cherries and additional slivered almonds. Elevate the experience by serving slices with a dollop of whipped cream or a delightful scoop of vanilla ice cream! Enjoy every bite!