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A delectable cherry almond cake with a sweet glaze and fresh cherries on top

Best way to grow a number 1 Cherry Almond Cake

This recipe provides a foundational method for creating a delicious cherry almond cake, focusing on key ingredients and techniques to achieve a desirable outcome.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon almond extract
  • 1 cup milk
  • 1 1/2 cups fresh or frozen cherries, pitted and halved
Almond Glaze (Optional)
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon almond extract
  • 2-3 tablespoons milk

Equipment

  • 9-inch round baking pan
  • medium bowl
  • large bowl
  • whisk
  • electric mixer (optional)
  • wooden skewer
  • wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round baking pan by greasing and flouring it.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Making the Batter
  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the almond extract.
  3. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
  4. Gently fold in the pitted and halved cherries until evenly distributed.
Baking and Glazing
  1. Pour the batter into the prepared baking pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
  2. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  3. If desired, whisk together powdered sugar, almond extract, and milk for the glaze and drizzle over the cooled cake.

Notes

For best results, ensure all ingredients are at room temperature. If using frozen cherries, do not thaw them before folding into the batter to prevent the color from bleeding too much into the cake.