Cherry Almond Cake
Packed with cherries and topped with a layer of crunchy almonds, this Cherry Almond Cake makes for one heck of a dessert...or breakfast!
Servings: 12 servings
Calories: 279kcal
Ingredients
- ¾ cup almonds chopped
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 2½ cups pitted cherries fresh cherries or frozen cherries that have been thawed
- ½ cup sliced almonds
- ½ Tbsp water
- 3 Tbsp coarse sugar i.e. turbinado or sparkling sugar
Instructions
- Preheat oven to 350°F.
- Line an 8”x8” square pan with parchment paper and then spray with nonstick baking spray; set pan aside. (Tip #1: Use extra parchment paper so that it rises above edges of the pan. This will make it easier to remove the cake after baking.) (Tip #2: A 9" round cake pan can also be used for this recipe.)
- Using a food processor or mini chopper, add chopped almonds; pulse until finely ground.
- Transfer ground almonds into a medium bowl and add flour, baking powder and salt; stir until well combined. Set mixture aside.
- Using a stand mixer to cream together the butter and sugar until light and fluffy (~3-4 minutes on medium speed).
- Add eggs one at a time, mixing after each addition.
- Add vanilla extract and almond extract; mix until well combined.
- Add dry ingredients (from above) in two additions, mixing after each addition until well combined.
- Transfer batter into prepared pan. Spread cherries evenly on top of batter.
- Using a small mixing bowl, add sliced almonds, water and coarse sugar. (Note: Granulated sugar can be used here, but I like the additional crunch that comes from coarser sugars like turbinado or sparkling.) Spread mixture evenly around edge of the cake.
- Bake for 10 minutes and then tent the top of the pan with foil. Continue baking for 50-55 more minutes, or until a toothpick inserted into center of cake comes out mostly clean. (Note: The purpose of tenting the pan with foil is to prevent the sugared almonds on top from burning. I recommend removing the foil for the last 10 minutes of baking time, but pay close attention that the sugared almonds don’t burn!)
- Let cake cool in pan for 20 minutes and then transfer cake to a wire rack until completely cool.
Nutrition
Calories: 279kcal | Carbohydrates: 31g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 66mg | Potassium: 223mg | Fiber: 3g | Sugar: 20g | Vitamin A: 314IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
