Oh man guys, this sweet cherry almond cake may be my favorite cake I’ve made to date. There’s no doubt cherry and almond flavors are truly a match made in heaven.
This is a cozy cake with such home feeling flavors. I’ve honestly eaten this for breakfast and wouldn’t ever dare call you crazy if you ate it first thing too! Pair this baby up with some tea or hot cup of Joe!
This cake is honestly no fuss and pretty easy to make. The worst part is having to pit the cherries. The best way to do this is to use a pitter, but if you don’t enjoy having a ton of kitchen gadgets in the house, don’t fret! I’ve successfully made this recipe by using a metal straw to pit the cherries. I’ve also heard you can also use a piping tip to do the same. Neither of these are incredibly easy and they will definitely leave you with a ton of dark cherry juice everywhere, but once you taste it, you’ll completely forget all about the mess.
In order to pit the cherries with a straw, simply press the end of the straw into the de-stemmed end and push until the seed pops out. If your cherries are a little firm, you can make a hole on both ends of the cherry and the seed should push out a little easier.
To be honest, this was my first time using almond extract. I’ve heard so many scary things about using too much and it having such a strong flavor. Needless to say, I was hesitant, but went for it anyway. However, if almond extract is just something you don’t fuss with, you can try to swap it out with vanilla extract, but I can’t promise results. The almond extract is truly what brings this sweet cherry almond cake together.
Sweet Cherry Almond Cake
- 2 cups sweet cherries
- ½ cup butter softened
- 1 cup + 1 Tbsp flour
- ¾ cup sugar
- 2 eggs room temperature
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp almond extract
- Preheat oven to 350°. Prepare 9 inch Spring Form or cake pan by spraying with oil and dusting with flour
- Pit 2 cups of cherries, then toss in 1-2 Tbsp flour until they're coated well*
- Using a mixer, beat sugar and butter on medium until light and fluffy
- Beat in eggs one at a time, then add almond extract
- In a separate bowl, combine 1 cup flour, baking powder, and salt together
- Mix dry ingredients into the wet mix until combined
- Gently fold in flour coated cherries. Trasnfer batter into prepared cake pan. Add extra cherry slices on top if you prefer
- Bake for 30-35 minutes, until toothpick comes out clean
- Once the cake is done baking, let it rest in the pan for 15 minutes, then remove it and let it cool fully on a cooling rack
Looking for more sweets? Check out my desserts page!