Easy & Delicious Fresh Cherry Almond Cake: Your New Favorite Dessert

Welcome to the ultimate guide for baking a truly delightful Cherry Almond Cake! This recipe delivers a wonderfully light, incredibly moist cake, brimming with the vibrant flavor of fresh cherries and the satisfying crunch of sliced almonds. It’s a simple, homemade treat that comes together quickly, making it ideal for a spontaneous sweet craving or a planned gathering. You’ll be amazed at how effortlessly you can create this elegant and flavorful dessert from scratch.

Why This Cherry Almond Cake Recipe is a Must-Try

If you’re looking for a reliable, easy-to-follow cake recipe that consistently delivers delicious results, you’ve found it! Our easy cherry and almond cake is truly a go-to for any baking enthusiast, from novice bakers to seasoned pros. It’s an effortless recipe to prepare from scratch, requiring no complicated techniques or extensive kitchen experience.

This delightful dessert is a wonderful variation of our much-loved Almond Cake Recipe, elevated with the vibrant addition of juicy, fresh cherries. The combination of sweet, tart cherries and nutty almonds creates a flavor profile that is both classic and irresistible.

Beyond its incredible taste, this cake is also incredibly versatile. It’s a fantastic option for a casual afternoon tea, a celebratory brunch, a baby shower, a bridal shower, or even as a special treat for Easter. Its straightforward preparation makes it a kid-friendly activity too; I often enjoy baking this cake with my own children, turning it into a fun family project. With only about 10 minutes of active prep time before it goes into the oven, it’s perfect for those busy days when you still want to serve something homemade and impressive to family and friends.

While we love topping this cake with a generous scattering of fresh cherries and delicate sliced almonds, its simple base allows for a variety of creative additions. We’ve included plenty of suggestions later in this post to inspire your next bake. Regardless of how you choose to adorn it, this cherry almond cake promises an elegant, delicious, and deeply satisfying experience.

Essential Ingredients for Your Cherry Almond Cake

Crafting this delicious cake requires a handful of common pantry staples, plus the star ingredients that give it its unique flavor. Here’s a breakdown of what you’ll need and why each component is important:

• ALL-PURPOSE FLOUR: This forms the structural foundation of our cake. We recommend using a good quality regular all-purpose flour for a tender crumb. For those seeking a gluten-free option, we’ve had excellent results with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, which allows you to enjoy this cake without compromise.
• GRANULATED SUGAR: Provides the perfect level of sweetness to the cake, balancing the tartness of the cherries. You can use either refined or unrefined granulated sugar. A small amount is also sprinkled on top with the cherries and almonds, creating a beautifully caramelized crust during baking. For an alternative, coconut sugar can also be used, offering a slightly deeper, caramel-like note.
• BAKING POWDER & BAKING SODA: These are crucial leavening agents that work together to give the cake its light and airy texture. Baking powder reacts with liquid and heat, while baking soda requires an acidic ingredient (like the natural acidity in milk or cherries) to activate and help the cake rise beautifully.
• SALT: A pinch of salt is vital for enhancing all the other flavors in the cake, bringing out the sweetness of the sugar and the richness of the almonds and cherries. Don’t skip it!
• EGGS: Two medium-sized free-range eggs are used in this recipe. Eggs act as a binder, provide structure, add richness, and contribute to the cake’s moist texture and golden color. Ensure they are at room temperature for better emulsion with other ingredients.
• MILK: We recommend using whole milk for the best flavor and moisture. Its fat content contributes to a tender crumb. While skimmed milk is not recommended due to its lower fat content, you can easily substitute whole milk with a dairy-free alternative like almond milk, soy milk, or oat milk for a delicious dairy-free version.
• VEGETABLE OIL: Unlike butter, which can make cakes denser, vegetable oil creates an exceptionally moist and tender cake crumb that stays fresh longer. You can also use sunflower oil or a light olive oil as suitable alternatives.
• VANILLA EXTRACT: This indispensable ingredient adds a warm, aromatic depth that beautifully complements both the cherries and almonds. Always opt for a high-quality vanilla extract for the best, most natural flavor. Vanilla essence can be used in a pinch, but the extract offers a superior taste.
• CHERRIES: Fresh cherries are the star! Pitted fresh cherries are gently placed on top of the cake batter before baking. As they cook, some will burst, releasing their wonderful sweet and tart juices that infuse the cake with incredible flavor. While fresh are best, you can use frozen pitted cherries (do not thaw them first) if fresh are out of season.
• SLICED ALMONDS: Scattered over the top, these not only provide a lovely almond flavor but also add a delightful texture and crunch to each bite. They toast beautifully in the oven, enhancing their nutty aroma. If you or your guests have a nut allergy, these can be omitted entirely, or replaced with seeds like pumpkin or sunflower seeds for a similar textural element.

Creative Alternative Cake Flavors & Toppings

While our easy cherry almond cake is perfect as is, it’s also incredibly adaptable. Don’t hesitate to get creative with your cake toppings and flavor combinations. Here are some fantastic suggestions to inspire you to customize your next bake:

• Seasonal Fruit Swaps: Replace the cherries with other fresh berries like juicy raspberries or plump blueberries. Sliced apples or pears work wonderfully, especially in the fall, and can be spiced with cinnamon. Peaches or even tart rhubarb (often paired with a little extra sugar) can also create a delightful seasonal cake.
• Warm Spice Additions: Infuse your cake with cozy warmth by adding a touch of ground cinnamon, a pinch of clove, or a dash of nutmeg to the dry ingredients. These spices beautifully complement both the fruit and almond flavors, creating a more complex aroma and taste.
• Nutty Variations: Experiment with different nuts for unique flavors and textures. Swap the sliced almonds for coarsely crushed walnuts, finely chopped hazelnuts, or even toasted shredded coconut. Each will lend a distinct character to the cake.
• Indulgent Chocolate Twist: Transform this into a decadent cherry chocolate cake! Add 1-2 tablespoons of unsweetened cocoa powder to the cake batter with the dry ingredients. Then, stir in half a cup of chocolate chips (dark, milk, or white chocolate) to the batter before pouring it into the tin. The chocolate and cherry combination is always a winner.
• Creamy Glazes & Icings: Instead of a simple sugar sprinkle, consider a light icing or glaze. A classic choice is a cream cheese frosting, made by whisking softened cream cheese with powdered sugar and a splash of vanilla. For something simpler, a lemon glaze (powdered sugar mixed with lemon juice) or an almond glaze (powdered sugar with almond extract and a touch of milk) would add a lovely finish.
• Crunchy Streusel Topping: For an extra layer of texture, consider adding a streusel topping. Combine flour, sugar, cold butter, and a pinch of cinnamon, then crumble it over the cherries and almonds before baking. It adds a wonderful crispness!

How to Make the Perfect Cherry Almond Cake: A Step-by-Step Guide

Baking this delightful cherry almond cake is surprisingly simple. Follow these easy steps to create a moist and flavorful cake every time:

1. GET READY TO START BAKING. Begin by preheating your oven to 356°F (180°C). This ensures the oven is at the correct temperature when your batter is ready, promoting an even bake. Next, prepare your 9-inch springform tin by generously greasing it with butter. This prevents sticking. For extra insurance and easy removal, place a circle of parchment paper on the bottom of the tin before adding the batter.
2. PREPARE THE DRY INGREDIENTS. In a large mixing bowl, combine all your dry ingredients: the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Use a whisk to thoroughly combine them, ensuring the leavening agents are evenly distributed throughout the flour mixture. This step is crucial for an even rise.
3. NOW PREPARE THE WET INGREDIENTS. In a separate bowl or a large measuring jug, crack the two medium eggs and beat them lightly with a fork or whisk. Then, add the whole milk, vegetable oil, and vanilla extract. Whisk these wet ingredients together until they are well combined and smooth.
4. MAKE THE CAKE BATTER. Pour the combined wet milk mixture directly into the bowl with all the dry ingredients. Using a whisk or a rubber spatula, gently combine everything. Mix just until no dry streaks of flour remain and a thick, smooth cake batter forms. Be careful not to overmix, as this can lead to a tough cake.
5. BAKE THE CAKE. Carefully transfer the prepared cake batter into your greased and lined 9-inch springform tin. Place the springform tin onto a baking tray. This extra tray helps catch any potential drips and makes it easier to transfer the cake in and out of the oven.
6. ADD THE TOPPINGS. Arrange the pitted fresh cherries evenly over the top of the cake batter. Sprinkle half of the remaining granulated sugar over the cherries. Then, evenly spread the sliced almonds over the cherries and finish by sprinkling the rest of the sugar over the almonds. This sugar will caramelize, creating a delightful crunchy crust.
7. OVENSIDE MAGIC. Carefully place the baking tray with your cake into the preheated oven. Bake for approximately 1 hour. Baking times can vary slightly depending on your oven, so keep an eye on it.
8. CHECK FOR DONENESS. To ensure your cake is perfectly cooked through, insert a wooden skewer or a thin knife into the center of the cake. If it comes out clean with no wet batter clinging to it, your cake is ready. If not, continue baking for another 5-10 minutes and re-check.
9. COOL COMPLETELY. Once baked, remove the tray from the oven and place it on a wire rack to cool. Allow the cake to cool in the springform tin for about 15-20 minutes before carefully releasing the sides of the tin. Let it cool completely on the wire rack before slicing. This step is essential for the cake’s structure and makes for cleaner slices.
10. TO SERVE. Once the cake has fully cooled, remove it from the tin, slice it into generous portions, and serve. A light dusting of powdered sugar just before serving adds an extra touch of elegance and sweetness.

Baking Secrets and Tips for the Best Cherry Almond Cake

Achieving a perfect cherry almond cake is easy with a few insider tips:

• Always Line Your Baking Tins: Beyond greasing, I highly recommend lining the base of your cake tins with parchment paper. This extra step makes removing the cake from the pan significantly easier and guarantees no sticking, preserving your cake’s beautiful presentation.
• For a Dairy-Free Delight: This recipe is easily adaptable for dietary needs. Simply replace the regular whole milk with an equal amount of your favorite dairy-free milk, such as almond milk, soy milk, or oat milk. The result will still be wonderfully moist and flavorful.
• Addressing Nut Allergies: For anyone with a nut allergy, the sliced almonds can be left out entirely without compromising the cake’s core deliciousness. You might consider adding pumpkin seeds or sunflower seeds for a textural contrast, ensuring they are safe for your guests.
• Room Temperature Ingredients: For the best results, ensure your eggs and milk are at room temperature. This allows them to emulsify better with the other ingredients, creating a smoother batter and a more even, tender cake crumb.
• Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix just until the flour streaks disappear. Overmixing develops the gluten in the flour too much, leading to a tougher, chewier cake rather than the desired light and tender texture.
• Pitting Cherries Made Easy: If you’re using fresh cherries, a cherry pitter is a worthwhile investment. If you don’t have one, a clean, empty wine bottle and a chopstick can work wonders: place the cherry on the bottle opening and push the pit through with the chopstick.
• Storage and Longevity: This fresh cherry almond cake yields a generous 8-10 slices. Store any leftover cake in an airtight container at room temperature on your kitchen countertop for up to 1 week. It tastes fantastic on day two or three as the flavors meld further.
• Freezing Not Recommended: While many cakes freeze well, we do not recommend freezing this particular cake. The fresh cherries can release too much moisture upon thawing, potentially altering the cake’s texture and making it soggy. It’s best enjoyed fresh!

Delightful Serving Suggestions

This versatile cherry almond cake is perfect for a variety of occasions and can be dressed up or down depending on your preference:

• Classic Pairing: Enjoy a slice just as it is, perhaps lightly dusted with powdered sugar, alongside your favorite cup of freshly brewed tea or coffee for an ideal afternoon treat.
• With Creamy Indulgence: For a richer experience, serve it with a generous dollop of freshly whipped cream or a spoonful of crème fraîche. The cool, creamy texture contrasts beautifully with the warm cake.
• Dessert Upgrade: Transform it into an irresistible dessert by adding a scoop of your favorite vanilla ice cream or a scoop of cherry or almond flavored ice cream. The warm cake with melting ice cream is a truly great tasting combination.
• Fruity Companions: A simple berry compote (made from simmering fresh or frozen berries with a touch of sugar) or a light cherry sauce can elevate the fruitiness of the cake.
• Breakfast or Brunch Treat: Don’t limit this cake to dessert! A slice of cherry almond cake makes a wonderful, slightly indulgent breakfast or brunch item, especially when served with coffee or a smoothie.

Other Delicious Almond Recipes You Might Love

If you’re a fan of the delightful nutty flavor of almonds, be sure to explore these other fantastic recipes:

• Classic Almond Cake
• Cranberry Almond Energy Bites
• Coconut Cranberry Almond Cookies
• Dark Chocolate Cherry Almond Granola
• Lemony Almond Macaroons (GF)

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5 from 1 vote

Cherry Almond Cake

By Julia Jolliff

Prep: 10 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 10 minutes mins

Servings: 8 slices

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My fresh Cherry Almond Cake is a deliciously light and moist cake. It is a simple baked treat that is filled with the flavor of fresh cherries and sliced almonds.

Ingredients 

• ▢ 2 cups all purpose flour
• ▢ 1 cup granulated sugar
• ▢ 1 1/2 teaspoons baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 2 eggs, medium
• ▢ 1 1/4 cups whole milk
• ▢ 1/3 cup vegetable oil
• ▢ 1 teaspoon vanilla extract
• ▢ 2 Cups Cherries, pitted
• ▢ 1 tablespoon white sugar
• ▢ 1 cup sliced almonds

Instructions 

• Preheat the oven to 356 F | 180 C. Grease a 9 inch springform with butter and place parchment paper at the bottom.
• In a large mixing bowl, add flour, sugar, baking powder, baking soda and salt. Whisk all together.
• In a big jar, crack eggs and beat lightly. Add milk, oil and vanilla extract. Whisk to combine.
• Pour milk mixture into the flour bowl. Combine all together to get a cake batter.
• Transfer batter in the springform. Place springform on a baking tray.
• Top batter with cherries, sprinkle half of the sugar then add almonds. Sprinkle the rest of the sugar on the almonds.
• Place in the middle of the oven and bake for 60 minutes.
• To be sure that the cake is cooked, insert a skewer in the middle. Cake is cooked when the skewer comes out clean.
• Allow the cake to cool down completely before serving.
• Serve with some icing sugar.

Notes

• Other add-ins you could use: Cinnamon, cream cheese, chocolate chips. Fruit alternatives: blueberry, peach and rhubarb.
• How to store leftovers: Place in an airtight container and store on the counter for up to 1 week.
• How to freeze: Not recommended.

Nutrition

Calories: 425kcal, Carbohydrates: 60g, Protein: 9g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 45mg, Sodium: 324mg, Potassium: 268mg, Fiber: 3g, Sugar: 33g, Vitamin A: 143IU, Vitamin C: 2mg, Calcium: 138mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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