Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Sweet Cherry Almond Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 62 reviews

A luscious Sweet Cherry Almond Cake featuring fresh Bing cherries folded into a tender almond-infused batter. This American vegetarian dessert combines the rich flavors of almond and cherry with a light, fluffy texture perfect for any occasion.

  • Total Time: 55-60 minutes
  • Yield: 8 slices

Ingredients

Fruit

  • 2 Cups (300 grams) Sweet Cherries (Bing), pitted and sliced

Wet Ingredients

  • 1/2 Cup (113 grams) Unsalted Butter, room temperature (or 1/2 cup unrefined melted coconut oil, plus more for greasing)
  • 2 Whole Eggs, large, at room temperature
  • 2 teaspoons Lemon Juice (about 1/2 a lemon)
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Almond Extract (optional)

Dry Ingredients

  • 3/4 Cup (110 grams) All Purpose Flour, unbleached
  • 1/4 Cup (30 grams) Super Fine Almond Flour (e.g. Bob's Red Mill)
  • 1 teaspoon Baking Powder
  • 1/8 teaspoon Fine Sea Salt
  • 3/4 Cup (165 grams) Organic Cane Sugar
  • 1.5 tablespoons Organic Cane Sugar (for sprinkling on top)

Other

  • Lemon Zest from one lemon

Instructions

  1. Prepare the Pan: Grease an 8" (20 cm) springform or non-stick cake pan using unsalted butter or coconut oil. Line the bottom with parchment paper and grease the paper. Set aside.
  2. Pit and Slice the Cherries: Pit all cherries. Set aside about 1/4 cup in halves to decorate the top later. Quarter the remaining cherries to fold into the batter. Keep halves and quarters separate.
  3. Preheat Oven: Preheat your oven to 350°F (180°C) and position a rack in the center.
  4. Cream Butter and Sugar (if using Butter): In a stand mixer bowl with paddle attachment, beat room temperature butter and 3/4 cup sugar at medium speed for 5 minutes until light and fluffy. Scrape down the bowl.
  5. Mix Coconut Oil and Sugar (if using Coconut Oil): In a large bowl, whisk melted warm coconut oil and 3/4 cup sugar until combined and smooth, about 1-2 minutes. Scrape down the bowl.
  6. Add Flavorings and Eggs: To the fat and sugar mixture, add lemon zest, lemon juice, vanilla extract, and almond extract (if using). Add eggs one at a time, whisking 10-15 seconds after each addition until combined. The mixture may appear broken. Scrape down the bowl thoroughly.
  7. Add Dry Ingredients: Sift together all-purpose flour, almond flour, baking powder, and sea salt. Gently mix the dry ingredients into the wet mixture until just combined and no dry flour remains. The batter will be thick.
  8. Fold in Quartered Cherries: Carefully fold the quartered cherries into the batter evenly.
  9. Assemble in Pan: Scrape the batter into the prepared pan and smooth the top using an offset spatula. Arrange the cherry halves evenly on top, cut side facing up or down, without pressing them in. Sprinkle 1.5 tablespoons of sugar over the cake surface.
  10. Bake the Cake: Bake in the preheated oven for 35-40 minutes until the top is golden, springs back gently, and a toothpick inserted in the center comes out clean.
  11. Cool and Remove from Pan: Cool the cake for 20 minutes in the pan. Run a paring knife around the edges to loosen it, then remove the springform or invert the cake from the pan onto a cooling rack. Cool completely.
  12. Serve and Store: Serve as is or topped with sweetened whipped cream or ice cream. Store covered at room temperature for up to three days. Reheat in a 325°F (165°C) oven for about 10 minutes before serving if desired.

Notes

  • Once completely cooled, the cake freezes well. Wrap tightly in cling wrap or foil and freeze for up to two weeks. Thaw at room temperature before serving.
  • This recipe is adapted from the NYT Original Plum Torte by Marian Burros. For full access to the original, a NYT subscription is required, or see Smitten Kitchen for the Plum Torte recipe.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 35-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/sweet-cherry-almond-cake-recipe/