Cherry Almond Cake
This delightful Cherry Almond Cake blends tart cherries with sweet almond flavor for a perfectly moist and rich dessert. Great for any occasion!
Print Pin Servings: 8 Slices
Calories: 340kcal
Cost: $10
Equipment
- 1 9-inch cake pan or bundt pan
- 1 Electric mixer Hand or stand mixer
- 2–3 Mixing bowls Large and medium
- 1 Measuring tools Cups and spoons
- 1 Wire cooling rack
- 1 Rubber spatula Flexible for folding ingredients
Ingredients
- 1 cup cherries Fresh or frozen, tossed in flour
- 1½ cups all-purpose flour
- 1 teaspoon almond extract
- ½ cup butter Softened
- ¾ cup sugar
- 2 eggs Room temperature
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk Whole preferred
- 1 teaspoon vanilla extract
- ¼ cup sliced almonds For topping
- 2 tablespoon powdered sugar For dusting
Instructions
- Cream butter and sugar.
- Add eggs and extracts, alternating with dry ingredients and milk.
- Fold in floured cherries.
- Pour into pan and top with sliced almonds.
- Bake at 350°F (175°C) for 45–55 minutes.
- Cool and dust with powdered sugar before serving.
Notes
You can substitute frozen cherries for fresh, just be sure to toss them in flour to prevent sinking.
Nutrition
Serving: 100g | Calories: 340kcal | Carbohydrates: 38g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 160mg | Potassium: 190mg | Fiber: 1g | Sugar: 22g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1.5mg