Cherry Almond Cake -

Introduction

The Cherry Almond Cake is a delightful blend of sweet and nutty flavors, perfectly complemented by the tartness of cherries. Whether you’re baking for a special occasion or just craving a comforting dessert, this cake is sure to impress. It’s moist, rich in flavor, and has a tender crumb that makes every bite unforgettable. The combination of cherries and almonds is a classic one, found in many traditional European desserts, and for good reason—it’s simply delicious.

The History

Cherries and almonds have long been used together in European baking, especially in regions like Germany, Austria, and France. Almonds were prized for their rich texture and mild, sweet flavor, while cherries added a juicy, tart contrast. Over time, these ingredients found their way into many cake recipes, including the famous Black Forest Cake (Schwarzwälder Kirschtorte) from Germany, which uses cherries and kirsch-soaked layers. The Cherry Almond Cake pays homage to this tradition while offering a more approachable, everyday version that’s easy to bake at home.

Ingredients Breakdown

This cake uses a few key ingredients that come together to create a balanced flavor profile:

Almond flour – Adds a rich, nutty flavor and a moist, tender texture.
Cherries – Provide a juicy, tart contrast. You can use fresh, frozen, or even pitted canned cherries.
Butter – Gives the cake a soft crumb and buttery richness.
Sugar – Balances the tartness of the cherries and helps create a golden crust.
Eggs – Provide structure and help the cake rise.
All-purpose flour – Helps bind the cake without overpowering the almond flavor.
Baking powder – Ensures a light, airy texture.
Almond extract – Enhances the almond flavor throughout the cake.

Step-by-Step Recipe

Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
In a large bowl, cream together softened butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in almond extract and vanilla extract for enhanced flavor.
In a separate bowl, combine almond flour, all-purpose flour, and baking powder.
Gradually mix the dry ingredients into the wet mixture until fully combined.
Fold in the cherries gently to avoid breaking them apart.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before slicing or adding any toppings.

Tips

Use room temperature butter and eggs for a smoother batter.
If using frozen cherries, make sure to thaw and drain them before folding into the batter.
For extra moisture, brush the cooled cake with a simple syrup made from equal parts water and sugar, heated until dissolved.
To prevent the cherries from sinking to the bottom, toss them lightly in a bit of flour before adding.
Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Wrap tightly and freeze for up to 3 months; thaw at room temperature before serving.

Variations and Customizations

Chocolate Cherry Almond Cake – Add ¼ cup of cocoa powder to the dry ingredients for a chocolate twist.
Glazed Cherry Almond Cake – Top with a simple glaze made from powdered sugar and cherry juice.
Nut-Free Version – Replace almond flour with an equal amount of all-purpose flour and add ½ tsp of almond extract for flavor.
Lemon Cherry Almond Cake – Add lemon zest and a splash of lemon juice to the batter for a citrusy kick.
Layered Version – Bake in two 8-inch round pans and layer with cherry jam or almond-flavored buttercream.
Spiced Version – Add a pinch of cinnamon or nutmeg for a warm, spiced flavor profile.

Health Considerations and Nutritional Value

While this cake is a treat, it can be enjoyed in moderation as part of a balanced diet. Almond flour is rich in healthy fats, protein, and fiber, making it a better alternative to all-purpose flour for those looking for a nutrient boost. Cherries are packed with antioxidants, vitamins, and anti-inflammatory compounds. However, sugar and butter content contribute to the overall calorie and fat content, so it’s best to enjoy this cake as an occasional indulgence.

A typical slice (assuming 8 servings) contains approximately:

Calories: 300–350
Fat: 15–18g
Carbohydrates: 40–45g
Protein: 5–6g
Fiber: 2–3g

For a lighter version, consider reducing the sugar by ¼ cup and using a mix of Greek yogurt and oil instead of butter.

Ingredients

½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp almond extract
1 tsp vanilla extract
½ cup all-purpose flour
½ cup almond flour
1 tsp baking powder
1 cup fresh or frozen cherries, pitted

Directions

Preheat oven to 350°F (175°C) and prepare a 9-inch round or square cake pan with non-stick spray or butter and flour.
In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2–3 minutes).
Add the eggs one at a time, mixing well after each addition.
Stir in almond extract and vanilla extract.
In a separate bowl, whisk together all-purpose flour, almond flour, and baking powder.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Toss the cherries in a bit of flour to coat (optional, prevents sinking), then gently fold them into the batter.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake completely before slicing or serving.

FAQ

Can I use canned cherries?
Yes, you can use canned cherries, but be sure to drain them well and pat dry to avoid excess moisture in the cake.

Can I make this cake gluten-free?
Yes, this cake is naturally low in gluten due to the almond flour. To make it completely gluten-free, ensure your baking powder is gluten-free and use certified gluten-free all-purpose flour.

Can I substitute almond flour with another nut flour?
You can use hazelnut or pecan flour for a different flavor, but almond flour gives the best texture and flavor in this recipe.

How do I store the cake?
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap tightly and freeze.

Can I add a topping or frosting?
Yes! A dusting of powdered sugar, a cherry glaze, or a light almond buttercream would all complement the cake beautifully.

Is this cake suitable for special diets?
With minor adjustments, yes. For dairy-free, use a plant-based butter alternative. For egg-free, substitute each egg with ¼ cup applesauce or a flax egg.

Summary

The Cherry Almond Cake is a delicious, moist dessert that perfectly balances the nutty richness of almond with the sweet-tart flavor of cherries. Easy to make and perfect for any occasion, this cake is a crowd-

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