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Almond cherry cake topped with white chocolate drizzle and filled with juicy cherries.

Almond Cherry Cake

Moist, light cake, full of almond flavor. It's like a cherry pie in cake form, but simple to make and unique in taste. It's one of my favorites and can easily be made gluten-free!

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
YIELD 1 9-inch round cake

Ingredients

  • ½ cup (1 stick/113 g) unsalted butter, at room temperature
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup plus 2 teaspoons (70 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup (45 g) almond flour*
  • 25 sweet cherries, pitted (halved) (I used fresh dark sweet cherries)
  • ½ cup (90 g / 3 oz) white chocolate, melted , to drizzle on top (optional)

Instructions

  1. Preheat oven to 325℉/160℃. Butter a 9-inch round (or 8x8-inch pan for thicker cake).

  2. In a medium bowl sift together all-purpose flour and baking powder. Add almond flour and mix. Set aside.

  3. In a stand mixer fitted with the paddle attachment, beat together butter and sugar for about 3-5 minutes until light and fluffy and pale in color.

  4. Scrape down the sides and the bottom of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract. Don’t worry if the batter looks a bit curdled.

  5. On low speed, add flour mixture and beat just until combined. Do not overmix.

  6. Spread the batter into prepared baking pan and smooth the top. Arrange cherries on top of the batter. Most will sink while baking.

  7. Bake for 30-40 minutes until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely on a wire rack. When cool, drizzle with melted white chocolate or sprinkle with powdered sugar.

Recipe Notes

  • Make your own almond flour: place blanched almonds in your food processor or blender and pulse until you get a fine, grainy consistency.
  • More almond flavor? You can use ½ teaspoon of almond extract in addition to the vanilla to really boost the nuttiness in this cake.
  • Double the recipe, use 13x9-inch pan, and bake for longer time.
  • To make this recipe gluten free, substitute all-purpose flour with your favorite 1:1 gluten free flour replacement.

Storing and serving:

Serve cake at room temperature.

Store the cake at room temperature in an airtight container for up to 3 days.

The cake can be frozen for up to 2 months. Thaw it on the counter, still covered, or overnight in the fridge.