Cherry Almond Cake

A delightful dessert that combines sweet, tart cherries and nutty almond flavors, perfect for gatherings or simple enjoyment.

Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings 10 slices

Calories 300 kcal

1 3/4 cups all-purpose flour The base of your cake, ensuring it has a lovely structure.
2 teaspoons baking powder This will help your cake rise to perfection.
1/2 teaspoon salt Enhances the flavors and balances the sweetness.
1/2 cup unsalted butter, softened Adds creaminess and richness to the cake.
1 cup granulated sugar Sweetens the cake perfectly.
2 large eggs Provides moisture and contributes to the cake's texture.
1 teaspoon almond extract Infuses an aromatic flavor that pairs beautifully with cherries.
1/2 cup milk Keeps the cake moist and tender.
1 cup maraschino cherries, chopped Offers juicy bursts of flavor.

to taste pink almond-buttercream frosting A lovely finishing touch that adds charm and sweetness.

Preheat the oven to 350°F (175°C) and grease and flour a round cake pan.
In a bowl, whisk together the flour, baking powder, and salt until well combined.
In another bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
Add eggs one at a time, mixing well after each addition.
Stir in the almond extract.
Gradually add the flour mixture alternately with the milk, beginning and ending with the flour. Mix until just combined.
Gently fold in the chopped cherries with a spatula.

Pour the batter into the prepared pan and smooth the top.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for a few minutes before transferring it to a wire rack.
Once cooled, frost with pink almond-buttercream if desired.

For enhanced flavor, use fresh cherries in season. Consider adding a drizzle of cherry glaze or sliced almonds for extra texture.

Keyword Baking, Cherry Almond Cake, cherry recipe, Dessert, Easy Cake