Cherry Almond Cake

I have a confession: I used to think cherry almond cake was just a fancy coffee shop gimmick. Then I made this version. Spoiler: I was wrong.

This cake is the lovechild of nostalgia and pure indulgence—moist, nutty, and dotted with tart cherries that make your taste buds do a happy dance. It’s the dessert that turns “just one slice” into a full-blown kitchen confession session. And the best part?

It’s stupidly easy. If you’ve ever doubted the power of almond flour or fresh cherries, prepare for a delicious ego check.

Ever bite into something and immediately get flashbacks to your grandma’s baking? That’s this cake.

The almond flour gives it a rich, marzipan-like depth, while the cherries cut through with just enough zing. It’s not overly sweet, which means you can shamelessly eat it for breakfast (I won’t judge). Plus, the crumb is so tender it practically melts.

Pro tip: Serve it warm with a dollop of whipped cream, and watch your guests forget their names.

Ingredients

Grab these—no weird pantry unicorns here. The almond flour is non-negotiable (trust me), and fresh cherries beat frozen any day. But if you’re in a pinch, I’ve got swaps later.

• 1 ½ cups almond flour (not almond meal—big difference)
• ½ cup all-purpose flour (or gluten-free 1:1 blend)
• 1 cup fresh cherries, pitted and halved
• ¾ cup granulated sugar (or coconut sugar for less guilt)
• 2 large eggs (room temp, unless you like dense cake)
• ½ cup unsalted butter, melted (or coconut oil for dairy-free)
• 1 tsp almond extract (the secret weapon)
• 1 tsp baking powder
• Pinch of salt (because life’s too bland without it)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C).
   

   Grease a 9-inch round pan. Or be lazy like me and use parchment paper.

2. Whisk dry ingredients. In a bowl, mix almond flour, all-purpose flour, baking powder, and salt.
   

   No lumps allowed—unless you enjoy biting into baking powder surprises.

3. Beat eggs and sugar. Whip them until pale and fluffy, about 2 minutes. Pro tip: If your arm gets tired, you’re doing it right.
4. Add melted butter and almond extract.
   

   Pour slowly unless you want a buttery kitchen counter art installation.

5. Fold in dry ingredients. Gentle strokes—this isn’t a CrossFit workout. Overmixing = tough cake.
6. Toss cherries in 1 tbsp flour.
   

   This stops them from sinking to the bottom like sad little rocks.

7. Bake for 35–40 minutes. A toothpick should come out clean, but if you hit a cherry, try again.
8. Cool for 15 minutes. I know, waiting is torture.
   

   Distract yourself by licking the bowl.

Storage Instructions

This cherry almond cake stays moist for days—if it lasts that long. Room temp: Wrap tightly in cling film for up to 3 days. Fridge: 5 days max (though the texture gets denser). Freezer: Slice it, wrap in foil, and freeze for up to 2 months. Thaw at room temp or microwave for 15 seconds if you’re impatient. FYI, it’s also great frozen—like a cherry almond ice cream cake hack.

Why You’ll Love This Cherry Almond Cake

• One-bowl wonder: Minimal cleanup means more time for eating.
• Flexible AF: Swap cherries for blueberries, peaches, or even chocolate chips.
• Crowd-pleaser: Works for brunch, dessert, or midnight snack emergencies.

Common Mistakes to Avoid

• Using almond meal instead of almond flour.
  

  Texture matters, people.

  
  
• Overmixing the batter. You’re not kneading bread—gentle is key.
• Forgetting to flour the cherries. Unless you want all the fruit at the bottom.
• Skimping on almond extract.
  

  This isn’t vanilla cake’s boring cousin.

  
  

Alternatives and Variations

Vegan? Swap eggs for flax eggs and butter for coconut oil. Gluten-free?

Use a 1:1 GF flour blend. Keto? Replace sugar with erythritol and reduce cherries.

Fresh cherries MIA? Frozen work (thaw and pat dry first). Or go rogue with raspberries and pistachios for a next-level flavor twist.

FAQs

Can I freeze this cherry almond cake?

Absolutely.

Slice it, wrap tightly, and freeze for up to 2 months. Thaw at room temp or zap it for 15 seconds if you’re desperate.

What’s the best substitute for almond flour?

Hazelnut flour works, but the flavor changes. For nut-free, try oat flour—though the texture will be denser.

How long does it stay fresh?

3 days at room temp, 5 days in the fridge.

But let’s be real—it’ll vanish faster.

Is this kid-friendly?

Yes, unless your kid hates joy. It’s less sugary than most cakes, and the cherries add natural sweetness.

Can I prep it ahead of time?

Totally. Bake it the day before, or freeze for future you.

Just don’t ice it until serving.

Final Thoughts

This cherry almond cake is the dessert equivalent of a cozy sweater—comforting, reliable, and secretly impressive. Whether you’re bribing neighbors or treating yourself, it’s a guaranteed win. Try it, then come back and tell me how many slices you “accidentally” ate.

Want more easy wins? Check out my flourless chocolate cake or lemon blueberry loaf next.