The aroma alone is enough to transport you to a sun-drenched orchard, laden with ripe cherries and blossoming almond trees. This Lush Cherry Almond Cake isn’t just a dessert; it’s an experience. From the moment I first baked it, the reaction from my family was unanimous – pure delight. The moist, tender crumb, infused with the delicate flavors of almond and bursting with sweet, juicy cherries, vanished within minutes. It’s become a staple in our home, perfect for summer gatherings, cozy winter evenings, or simply when we crave a little slice of happiness. This cake is surprisingly easy to make, yet it delivers a sophisticated taste that’s sure to impress. Whether you’re a seasoned baker or just starting out, this recipe is a guaranteed winner. Get ready to fall in love with the irresistible charm of this Lush Cherry Almond Cake!

Ingredients

• All-Purpose Flour: The foundation of our cake, providing structure and a tender crumb. (Approximately 3 cups)
• Granulated Sugar: Adds sweetness and moisture, contributing to the cake’s delightful texture. (Approximately 2 cups)
• Baking Powder: A crucial leavening agent, ensuring the cake rises beautifully and becomes light and airy. (Approximately 2 teaspoons)
• Salt: Enhances the flavors of all the ingredients, balancing the sweetness and bringing out the almond and cherry notes. (Approximately 1/2 teaspoon)
• Unsalted Butter: Provides richness, flavor, and moisture, contributing to the cake’s melt-in-your-mouth texture. Softened to room temperature for easy creaming. (Approximately 1 cup or 2 sticks)
• Eggs: Bind the ingredients together, add richness, and contribute to the cake’s structure and moistness. Use large eggs at room temperature. (Approximately 4 large eggs)
• Almond Extract: The star flavor! Infuses the cake with a distinct, warm, and nutty almond essence. Use pure almond extract for the best flavor. (Approximately 1 teaspoon)
• Vanilla Extract: Complements the almond extract, adding a touch of classic sweetness and depth of flavor. (Approximately 1 teaspoon)
• Whole Milk: Adds moisture and richness to the batter, contributing to a tender and flavorful cake. (Approximately 1 cup)
• Fresh Cherries: The jewel of this cake! Choose ripe, sweet cherries. Pitted and halved to distribute evenly throughout the batter. (Approximately 2 cups)
• Sliced Almonds (Optional): For a beautiful garnish and added textural crunch. Adds a visual appeal and enhances the almond flavor. (Approximately 1/2 cup)
• Powdered Sugar (Optional): For dusting over the cooled cake, adding a touch of sweetness and visual elegance. (For dusting)

Instructions

1. Preheat Your Oven and Prepare Your Pan: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature when the cake batter is ready, promoting even baking. While the oven is preheating, prepare your cake pan. For this recipe, a 9×13 inch baking pan works perfectly, allowing for a generously sized cake that’s ideal for sharing. Grease the pan thoroughly with butter or cooking spray to prevent the cake from sticking. After greasing, lightly flour the pan. This extra step helps to release the cake cleanly after baking. Tap out any excess flour to ensure a smooth cake surface. Alternatively, you can use parchment paper to line the bottom of the pan, leaving an overhang on the sides to easily lift the cake out after baking.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the dry ingredients. This includes the all-purpose flour, granulated sugar, baking powder, and salt. Whisking is crucial as it not only combines the ingredients but also aerates the flour, preventing lumps and ensuring a lighter cake texture. Make sure the baking powder and salt are evenly distributed throughout the flour mixture for consistent leavening and flavor. Set this bowl aside for later.
3. Cream Butter and Sugar: In a separate large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar. Creaming means mixing the butter and sugar until they are light and fluffy. This process incorporates air into the mixture, which is essential for a tender and airy cake. Beat on medium speed for about 3-5 minutes, or until the mixture becomes pale yellow and significantly lighter in texture. Scrape down the sides of the bowl occasionally to ensure all the butter and sugar are evenly incorporated.
4. Incorporate Eggs One at a Time: Once the butter and sugar are creamed, add the eggs one at a time, beating well after each addition. Adding eggs gradually allows them to emulsify properly into the butter and sugar mixture, creating a smooth and stable batter. Beat for about 30 seconds to a minute after each egg addition, ensuring it is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
5. Add Extracts and Milk: Pour in the almond extract and vanilla extract to the wet ingredients. These extracts are the flavor powerhouses of this cake, so ensure you’re using good quality extracts for the best taste. Then, gradually add the whole milk to the wet ingredients. Adding the milk in a slow, steady stream while mixing helps to prevent the mixture from curdling and ensures it emulsifies smoothly. Mix until just combined.
6. Gradually Add Dry Ingredients to Wet Ingredients: Now it’s time to combine the wet and dry ingredients. Gradually add the dry ingredients to the wet ingredients in three additions. With the mixer on low speed, add about one-third of the dry ingredient mixture to the wet ingredients and mix until just combined. Then add another third, mix until just combined, and finally add the last third, mixing until just combined. Be careful not to overmix the batter at this stage. Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix only until the dry ingredients are just incorporated and no streaks of flour remain.
7. Fold in Cherries: Gently fold in the pitted and halved fresh cherries. Folding is a gentle mixing technique that preserves the air in the batter and prevents the cherries from breaking down too much. Use a spatula to gently fold the cherries into the batter until they are evenly distributed. Avoid stirring vigorously, as this can toughen the cake.
8. Pour Batter into Prepared Pan: Pour the cake batter evenly into the prepared 9×13 inch baking pan. Use a spatula to spread the batter to the corners of the pan and ensure it’s level. A level batter will bake evenly and result in a cake with a uniform height.
9. Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Baking times can vary slightly depending on your oven, so it’s essential to check for doneness using the toothpick test. The cake should also be lightly golden brown on top and spring back lightly when gently pressed in the center.
10. Cool in Pan: Once the cake is baked, remove it from the oven and let it cool in the pan for about 10-15 minutes. This allows the cake to set slightly and makes it easier to handle. Cooling in the pan also helps to prevent the cake from breaking apart when you try to remove it while it’s still too hot.
11. Invert (Optional) or Cool Completely: After the initial cooling period, you can either invert the cake onto a wire rack to cool completely or simply let it cool completely in the pan. If you lined the pan with parchment paper, you can lift the cake out using the overhang and place it on a wire rack to cool. Cooling on a wire rack allows air to circulate around the cake, preventing the bottom from becoming soggy. If you prefer to keep the cake in the pan, ensure it cools completely before frosting or serving.
12. Garnish and Serve: Once the cake is completely cooled, you can garnish it as desired. A simple dusting of powdered sugar is a classic and elegant option. For added visual appeal and flavor, sprinkle sliced almonds over the top of the cake. You can also consider making a simple almond glaze or frosting to drizzle over the cake for extra richness and sweetness. Slice and serve the Lush Cherry Almond Cake. It’s delicious on its own or accompanied by a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!

Nutrition Facts

Serving Size: 1 slice (approximately 1/12 of the cake)
Servings Per Cake: 12

(Please note: Nutritional values are estimates and can vary based on specific ingredient brands and portion sizes.)

• Calories: Approximately 350-400 kcal
• Total Fat: 18-22g
• Saturated Fat: 10-12g

Preparation Time

• Prep Time: 20 minutes (includes preheating oven, measuring ingredients, and preparing batter)
• Bake Time: 30-35 minutes
• Cooling Time: 1-2 hours (for complete cooling)
• Total Time: Approximately 1 hour 50 minutes to 2 hours 35 minutes

How to Serve

• Classic Slice: Simply cut a generous slice and enjoy it as is. The cake is moist and flavorful enough to stand alone beautifully.
• With a Dusting of Powdered Sugar: For an elegant and effortless presentation, dust the cooled cake with powdered sugar just before serving.
• Alongside Vanilla Ice Cream: The warm cake paired with a scoop of cold vanilla ice cream is a timeless combination. The creamy ice cream complements the almond and cherry flavors perfectly.
• With Whipped Cream or Crème Fraîche: A dollop of freshly whipped cream or crème fraîche adds a touch of richness and tanginess that balances the sweetness of the cake.
• With a Cherry Compote: Enhance the cherry flavor by serving the cake with a homemade cherry compote. The warm, fruity compote adds moisture and intensifies the cherry notes.
• With Almond Glaze: Drizzle a simple almond glaze over the cooled cake for extra sweetness and almond flavor. Combine powdered sugar with a bit of almond extract and milk to create a smooth glaze.
• As Part of a Dessert Platter: Include slices of Lush Cherry Almond Cake on a dessert platter with other treats like cookies, brownies, and fruit for a delightful spread.
• With Coffee or Tea: The cake pairs wonderfully with a cup of hot coffee or tea, making it a perfect afternoon treat or dessert after dinner.
• For Special Occasions: Decorate the cake with fresh cherries and sliced almonds for a more festive look when serving it for birthdays, holidays, or other celebrations.
• Warm or Cold: This cake is delicious served both warm and cold. Gently warm a slice in the microwave for a few seconds for a comforting warm dessert.

Additional Tips

• Use Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature. Room temperature ingredients emulsify better, resulting in a smoother batter and a more tender cake. Cold butter, for example, will not cream properly, and cold eggs can cause the batter to curdle.
• Don’t Overmix the Batter: Overmixing develops the gluten in the flour, leading to a tough cake. Mix the wet and dry ingredients until just combined, and stop mixing as soon as no streaks of flour remain. A few lumps in the batter are perfectly fine.
• Measure Flour Correctly: Too much flour can result in a dry, dense cake. Use the “spoon and level” method to measure flour accurately. Lightly spoon flour into your measuring cup and level it off with a straight edge. Avoid scooping flour directly from the bag, as this can pack it down and result in using too much.
• Use Fresh, Ripe Cherries: Fresh, ripe cherries are key to the best flavor in this cake. Choose cherries that are firm, plump, and deeply colored. If fresh cherries are not in season, you can use frozen cherries, but be sure to thaw and drain them well before adding them to the batter.
• Toast Almonds for Extra Flavor: For an even more intense almond flavor, toast the sliced almonds before using them as a garnish. Spread the almonds in a single layer on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, or until lightly golden and fragrant. Watch them carefully, as they can burn quickly.
• Adjust Sugar to Cherry Sweetness: If your cherries are particularly sweet, you can slightly reduce the amount of granulated sugar in the recipe to balance the sweetness. Taste a cherry before starting and adjust the sugar accordingly.
• Store Properly to Maintain Freshness: Store leftover Lush Cherry Almond Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To maintain moisture, you can place a slice of bread in the container with the cake. The bread will absorb excess moisture and keep the cake from drying out. You can also freeze slices of cake for longer storage. Wrap individual slices tightly in plastic wrap and then in foil, and freeze for up to 2 months. Thaw in the refrigerator or at room temperature before serving.

FAQ

Q: Can I use frozen cherries instead of fresh cherries?
A: Yes, you can use frozen cherries if fresh cherries are not available. Be sure to thaw the frozen cherries completely and drain them well before adding them to the batter. Excess moisture from frozen cherries can make the cake batter too wet and affect the texture of the cake. Pat them dry with paper towels to remove as much excess moisture as possible.

Q: Can I make this cake ahead of time?
A: Absolutely! This Lush Cherry Almond Cake is a great make-ahead dessert. You can bake the cake a day or two in advance and store it at room temperature in an airtight container. In fact, some people find that the flavors of the cake develop even more overnight. If you’re making it further in advance, you can also freeze the cake (see storage tips above).

Q: Can I substitute almond extract with another extract?
A: While almond extract is a key flavor component of this cake, you can substitute it if needed. Vanilla extract is a good alternative for a more classic flavor. You could also try using a citrus extract like lemon or orange for a brighter, fruitier twist, although it will significantly change the flavor profile. For the best Lush Cherry Almond Cake experience, sticking with almond extract is highly recommended.

Q: My cake is sinking in the middle. What did I do wrong?
A: There are several reasons why a cake might sink in the middle. One common cause is overmixing the batter, which can incorporate too much air and then cause the cake to collapse. Another reason could be opening the oven door too early during baking, causing a temperature drop. Also, ensure your oven temperature is accurate and that you are not underbaking the cake. Finally, using too much leavening agent (baking powder) can also lead to sinking. Always measure baking powder accurately and follow the recipe instructions carefully.

Q: Can I make this cake in a different pan size?
A: While a 9×13 inch pan is ideal for this recipe, you can adapt it to other pan sizes. For a round cake, you could use two 9-inch round cake pans. You may need to adjust the baking time depending on the pan size. Smaller pans will require a shorter baking time, while larger or deeper pans may need a longer baking time. Always use the toothpick test to check for doneness, regardless of the pan size.

Q: How can I prevent the cherries from sinking to the bottom of the cake?
A: To prevent cherries from sinking to the bottom, you can try a few techniques. First, make sure your cherries are well-drained and patted dry if using frozen cherries. Tossing the cherries with a tablespoon or two of flour before folding them into the batter can also help. The flour coating helps them stay suspended in the batter. Also, ensure your batter is not too thin. A thicker batter is better at holding the cherries in place. Finally, don’t overmix the batter, as this can make it thinner and more prone to sinking.

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