Introduction
The Moist Cherry Almond Cake is a classic dessert that combines the tart juiciness of cherries with the sweet, nutty richness of almonds in a perfectly moist and tender crumb. Known for its delightful flavor and elegant presentation, this cake is a popular choice for both casual gatherings and special occasions. Whether served warm with a dollop of whipped cream or enjoyed cold with tea, its texture and taste offer comfort and indulgence in every bite. The balance between the moist cherry chunks and the richness of almond extract creates a harmonious dessert that appeals to both fruit lovers and fans of nutty desserts. From family kitchens to upscale patisseries, this cake has remained a timeless favorite for its simple ingredients, stunning appearance, and irresistible flavor.
The History of Moist Cherry Almond Cake
The origins of cherry almond cake can be traced back to European baking traditions, particularly in Britain and parts of Central Europe where cherries and almonds are staple ingredients. The British version often features glacé cherries and ground almonds, reminiscent of a traditional Battenberg or Bakewell tart. Meanwhile, in Germany and Austria, variations like Kirschkuchen and cherry streusel cakes showcase the use of fresh cherries and almond flour in rich sponge bases. Almonds have been a prized ingredient for centuries, symbolizing good fortune and health in many cultures, while cherries, often associated with fleeting beauty and summer harvests, have been a seasonal delicacy since ancient times. The combination likely emerged from the need to preserve cherries in baked goods and enhance their flavor with the complementary taste of almonds. As baking techniques evolved and global cuisines influenced one another, the moist cherry almond cake became a refined and beloved dessert with variations across continents, each adding its own twist—be it through the use of liqueurs, spices, or decorative finishes.
Ingredients Breakdown
Cherries: You can use fresh, frozen, or jarred cherries. Tart cherries offer a nice contrast to the sweet batter, while sweet cherries make the cake more dessert-like. If using jarred or maraschino cherries, drain and pat them dry to avoid adding too much moisture.
Almond Flour: Provides a moist, tender crumb and a subtly nutty flavor that enhances the cake’s richness. Blanched almond flour is preferable for a smooth texture.
All-Purpose Flour: Offers structure to the cake while balancing the moistness provided by almond flour and cherries.
Butter: Adds richness and ensures a soft texture. Unsalted butter is preferred to control the salt levels.
Eggs: Vital for binding and giving structure. Large eggs are typically used at room temperature.
Sugar: Granulated sugar sweetens the batter while helping create a light texture. Brown sugar can be added for a caramel-like depth.
Almond Extract: This powerful extract boosts the almond flavor, giving the cake its signature aroma.
Baking Powder: A leavening agent that helps the cake rise and stay fluffy.
Salt: Balances the sweetness and enhances the flavors of the other ingredients.
Milk or Yogurt: Moistens the batter and helps with tenderness. Yogurt adds tanginess and a denser texture.
Sliced Almonds (optional): Sprinkled on top for texture and a decorative touch. They become beautifully toasted during baking.
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Prepare the cherries. If using fresh or frozen cherries, pit them and cut larger ones in half. Toss them with a tablespoon of flour to prevent them from sinking in the batter.
- Cream the butter and sugar. In a large mixing bowl, beat together ½ cup of unsalted butter and ¾ cup of granulated sugar until light and fluffy. This takes about 3-5 minutes with a hand or stand mixer.
- Add eggs and almond extract. Add two eggs, one at a time, beating well after each addition. Mix in 1½ teaspoons of almond extract.
- Mix dry ingredients. In a separate bowl, whisk together 1 cup of all-purpose flour, ¾ cup of almond flour, 1½ teaspoons of baking powder, and ¼ teaspoon of salt.
- Combine wet and dry ingredients. Alternately add the dry mixture and ½ cup of milk (or yogurt) to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in cherries. Gently fold in 1 cup of prepared cherries.
- Pour and top. Pour the batter into the prepared pan and smooth the top. Optionally, sprinkle with sliced almonds and a few extra cherry halves for presentation.
- Bake. Bake for 40–50 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown and the cake should spring back when lightly touched.
- Cool and serve. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Tips for the Perfect Moist Cherry Almond Cake
Ensure all ingredients are at room temperature before mixing, especially the butter, eggs, and milk, as this leads to better emulsification and a smoother batter. Don’t overmix the batter after adding the flour to avoid a tough cake. Always toss the cherries in flour before folding them into the batter—this prevents them from sinking to the bottom during baking. If using frozen cherries, make sure they are thawed and well-drained. For an extra boost of flavor, soak cherries in amaretto or kirsch (cherry brandy) before baking. Use a metal pan for a crisp edge and golden color; glass pans may alter the bake time. Cover the top with foil if it browns too quickly before the center sets. Let the cake rest a bit after baking—the almond flavor intensifies as it cools.
Variations and Customizations
Gluten-Free Version: Substitute the all-purpose flour with a gluten-free 1:1 baking blend. The almond flour already makes the cake naturally tender and moist.
Vegan Option: Replace butter with a plant-based alternative, use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg), and substitute milk with almond or oat milk.
Cherry Swirl Cake: Mix a cherry compote into the batter in a swirl pattern for a marbled effect.
Cherry Almond Loaf: Bake the batter in a loaf pan and slice like tea bread. Perfect for breakfast or a brunch spread.
Chocolate Twist: Add ½ cup mini chocolate chips or drizzle the cooled cake with dark chocolate ganache.
Layer Cake: Double the recipe and bake in two pans, then layer with cherry jam and almond buttercream for a show-stopping dessert.
Frosting Options: While the cake is great on its own, a light almond glaze or cream cheese frosting can add richness.
Health Considerations and Nutritional Value
Cherries are rich in antioxidants, vitamin C, potassium, and fiber. They also contain melatonin, which supports sleep. Almonds contribute heart-healthy fats, vitamin E, and magnesium. The use of almond flour reduces the overall carbohydrate load and increases protein and healthy fats, making the cake more satiating. Using yogurt adds probiotics and reduces the need for extra oil or butter. However, the cake still contains sugar and butter, so portion control is key for those monitoring their caloric intake. To make it more health-conscious, consider reducing the sugar by 25%, using Greek yogurt, or substituting some butter with unsweetened applesauce. For a diabetic-friendly version, opt for a natural sugar substitute and whole grain flour alternatives. This cake can fit into a balanced diet when enjoyed in moderation and paired with fruit or a protein source.
FAQ
Can I use canned cherries? Yes, but make sure to drain them well and pat them dry to avoid excess moisture in the batter.
How do I store cherry almond cake? Store it in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. It also freezes well for up to 2 months.
Can I use almond meal instead of almond flour? Yes, but expect a slightly coarser texture. Almond meal includes skins, which adds nuttiness and color.
Why did my cherries sink to the bottom? If not tossed in flour or if the batter is too thin, cherries can sink. Also, chopping them smaller helps distribute them more evenly.
Can I make this into muffins? Absolutely—divide the batter into a muffin tin and bake for 20–25 minutes. Great for breakfast or snacks.
Is almond extract necessary? It’s highly recommended for signature flavor, but you can substitute it with vanilla extract or leave it out for a milder taste.
Can I make this cake dairy-free? Yes, use plant-based milk and dairy-free butter alternatives.
Moist Cherry Almond Cake
Ingredients
- 2 cups 300 grams sweet cherries – pitted and halved; Bing cherries recommended
- ½ cup 113 grams unsalted butter, at room temperature or ½ cup melted unrefined coconut oil, plus extra for greasing the pan
- ¾ cup 165 grams cane sugar, plus 1½ tablespoons extra for sprinkling on top
- Zest of 1 lemon
- 2 teaspoons fresh lemon juice about half a lemon
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract optional, but enhances flavor
- 2 large eggs at room temperature
- ¾ cup 110 grams unbleached all-purpose flour
- ¼ cup 30 grams super fine almond flour – such as Bob’s Red Mill
- 1 teaspoon baking powder
- ⅛ teaspoon fine sea salt
Instructions
Preparation
- Lightly grease an 8-inch (20 cm) non-stick springform or cake pan with unsalted butter or melted coconut oil. Line the bottom with parchment paper, then grease the parchment as well. Set aside.
Prepare the Cherries
- Pit all the cherries. Slice a small handful (about ¼ cup) in halves and set these aside separately — they’ll be used to decorate the top of the cake. Cut the remaining cherries into quarters; these will be folded into the batter. Keep both portions set aside.
Make the Cake
- Preheat your oven to 350°F (180°C) and position an oven rack in the center of the oven.
If using butter:
- In the bowl of a stand mixer fitted with the paddle attachment (or using hand beaters), combine the room-temperature butter and sugar. Beat on medium speed (KitchenAid speed 4) for 5 minutes, until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl.
If using coconut oil:
- In a large mixing bowl, whisk together the melted (warm to the touch) coconut oil and sugar until the sugar begins to dissolve and the mixture looks cohesive — about 1–2 minutes. A stand mixer or hand mixer can also be used here. Scrape down the sides and bottom of the bowl.
- Add the lemon zest, lemon juice, vanilla extract, and almond extract (if using) to the sugar-fat mixture. Add the eggs one at a time, whisking or mixing for 10–15 seconds after each addition — just until the yolks are broken and incorporated. The mixture may appear broken or curdled at this stage — that’s normal. Scrape down the bowl thoroughly.
- Sift the all-purpose flour, almond flour, baking powder, and salt directly into the bowl. Mix until just combined — be careful not to overmix. The batter will be thick. Gently fold in the quartered cherries.
- Transfer the batter to the prepared cake pan, smoothing it out evenly. Arrange the halved cherries on top of the batter, cut side facing up or down — no need to press them in, the cake will rise around them as it bakes. Sprinkle the top evenly with the remaining 1½ tablespoons of cane sugar.
Bake the Cake
- Bake for 35–40 minutes, or until the top is golden, a toothpick inserted in the center comes out clean, and the cake springs back lightly when touched.
Cool and Serve
- Let the cake cool in the pan for 20 minutes. Run a paring knife gently around the edge of the pan to loosen it, then release and remove the cake. Allow it to cool completely on a wire rack.
- Serve as is, or add a generous dollop of whipped cream or a scoop of ice cream for an extra indulgent touch. Store the cake covered at room temperature for up to 3 days. To reheat, warm in a 325°F (160°C) oven for about 10 minutes.