My Fresh Cherry Almond Cake is a deliciously light and moist cake. It is a simple baked treat that is filled with the flavor of fresh cherries and sliced almonds. This Easy Cherry Almond Cake recipe can be prepared in minutes so is perfect for serving up any time you fancy a sweet treat.
CHERRY ALMOND CAKE
My easy cherry and almond cake recipe is one of my go-to recipes when I want to bake as it’s a simple recipe to make from scratch.
It’s a variation of my popular Almond Cake Recipe, with the addition of fresh, fruity cherries.
This fun and easy cake is kid friendly too and one I enjoy baking with my own children as there are no complicated steps.
The cake can be prepared, ready for the oven in only 10 minutes, making this a great cake to bake when you have family and friends visiting.
I’ve topped my cake with fresh cherries and sliced almonds, but you can top this versatile cake with a whole host of other topping and I’ve included some suggestions later in the post.
This would be a great cake for Easter, a brunch, a baby shower or bridal shower.
It is an easy recipe but still elegant and delicious.
WHAT INGREDIENTS DO I NEED TO GET STARTED?
ALL PURPOSE FLOUR: forms the base of the cake, I use a regular all purpose flour. However, to make a gluten free cake I recommend Bob’s Red Mill Gluten free flour which works a treat and gives great results too.
GRANULATED SUGAR: adds the sweetness to the cake, you can use either refined or unrefined granulated sugar. More is also added to the top along with the cherries and almonds. You could also use coconut sugar.
BAKING POWDER & BAKING SODA: are added to the cake batter to help the cake rise.
EGGS: I use 2 medium sized free range eggs.
MILK: I use whole milk to make this cake batter but don’t recommend using skimmed milk. You can substitute whole milk for a dairy free alternative.
VEGETABLE OIL: is added to the cake batter, you can also use sunflower or a light olive oil.
VANILLA EXTRACT: adds great flavor to the cake batter. I use extract as it has the best, most natural vanilla flavor but you can use essence if that’s all you have.
CHERRIES: fresh cherries are added to the top of the cake batter and some will burst in the oven, allowing the wonderful juice to cook through the cake batter. You can add in other fruits and I’ve made some suggestions below.
SLICED ALMONDS: are also added to the top of the cake and as well as adding flavor they add great texture and crunch too. They can be left out entirely for anyone with a nut allergy.
ALTERNATIVE CAKE FLAVORS & TOPPINGS:
I have topped this easy cherry almond cake with fresh cherries for a burst of fruit flavor, and sliced almonds to add texture and crunch.
However, you can get really creative with the cake toppings and here are some suggestions for you:
- Fruit: replace the cherries with fresh raspberries, blueberries, sliced apple, pear, peaches or rhubarb
- Spice: add a touch of spice to the cake batter with some ground cinnamon, clove or nutmeg
- Nuts: swap the almonds for some crushed walnuts, hazelnuts or coconut
- Chocolate: make a cherry chocolate cake, add a tablespoon of cocoa powder to the cake batter and stir through some chocolate chips
- Icing: ice the cake with softened cream cheese and some powdered sugar
HOW TO MAKE CHERRY ALMOND CAKE:
GET READY TO START BAKING. Preheat the oven to 356F/180C. Grease a 9-inch spring-form tin with butter and place a circle of parchment paper on the bottom of the tin.
PREPARE THE DRY INGREDIENTS. In a large mixing bowl, add flour, sugar, baking powder, baking soda and salt. Whisk together to combine.
NOW PREPARE THE WET INGREDIENTS. In a big jar, crack eggs and beat lightly. Add milk, oil and vanilla extract. Whisk to combine.
MAKE THE CAKE BATTER. Pour the wet milk mixture into the bowl with all the dry ingredients. Combine everything together to form a thick cake batter.
BAKE THE CAKE. Transfer the cake batter into the spring-form tin and place on a baking tray.
Top the cake batter with cherries, sprinkle over half of the sugar then lay on the sliced almonds.
Sprinkle the rest of the sugar on the almonds.
Place the baking tray into the preheated oven and bake for 1 hour, or until a skewer inserted into the center of the cake comes out clean. Remove the tray from the oven and set on a wire rack to cool completely.
TO SERVE. Once completely cooled, remove from the tin, slice and serve.
TIPS FOR MAKING CHERRY ALMOND CAKE:
- As well as greasing tins, I always line the base of my cake tins with parchment paper, as it makes removing the cake from the tin a whole lot easier and avoids the cake sticking to the pan.
- For a Dairy Free Cake replace the regular milk with a dairy free milk like almond, soy or oat milk.
- For anyone with a Nut Allergy leave out the almonds entirely.
- You will easily get 8-10 slices out of this fresh cherry almond cake so store leftover almond cake in an airtight container on the counter top for up to 1 week.
- However I do not recommend freezing this cake.
I like to enjoy a slice of this delicious cake for an afternoon treat with my favorite cup of tea or coffee.
Serve it as it is, or with a spoon of whipped cream alongside.
Alternatively add a scoop of your favorite vanilla ice-cream and you have a great tasting dessert.
OTHER RECIPES WITH ALMOND THAT YOU MIGHT LIKE:
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, medium
- 1 1/4 cups whole milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
FOR THE TOPPING
- 2 Cups Cherries, pitted
- 1 tablespoon white sugar
- 1 cup sliced almonds
- Preheat the oven to 356 F | 180 C. Grease a 9 inch springform with butter and place parchment paper at the bottom.
- In a large mixing bowl, add flour, sugar, baking powder, baking soda and salt. Whisk all together.
In a big jar, crack eggs and beat lightly. Add milk, oil and vanilla extract. Whisk to combine.
- Pour milk mixture into the flour bowl. Combine all together to get a cake batter.
- Transfer batter in the springform. Place springform on a baking tray.
- Top batter with cherries, sprinkle half of the sugar then add almonds. Sprinkle the rest of the sugar on the almonds.
- Place in the middle of the oven and bake for 60 minutes.
- To be sure that the cake is cooked, insert a skewer in the middle. Cake is cooked when the skewer comes out clean.
- Allow the cake to cool down completely before serving.
- Serve with some icing sugar.
Other addd ins you could use: Cinnamon, cream cheese, chocolate chips
Fruit alternative: blueberry, peach and rhubarb
How to store leftovers: Place in an airtight container and store on the counter for up to 1 week.
How to freeze: Not recommended.