If you’re looking for an easy cake to put together for friends or family, this Cherry Almond Cake is a great pick! It’s light and the almond and cherry flavors are perfect together.
For more recipes like this, check out my Strawberry Shortcake Cake, Blueberry Raspberry Buckle, and Plum Upside Down Cake!
Start by whisking together the flour, almond flour, baking powder, and salt. In the bowl of a stand mixer with the paddle attachment, beat together the butter, oil, eggs, and sugar until combined. Then mix in the almond and vanilla extract.
With the mixer on low, add in the dry ingredients until just combined. Gently fold in the cherry slices. Then spread the batter into an 8″ springform pan that’s greased and lined with parchment paper. Top with sliced almonds.
Bake for 40-45 minutes at 350°F or until a knife inserted in the center comes out clean. Let cool before removing the Cherry Almond Cake from the springform pan and dusting with powdered sugar.
Some ingredients notes
Cherries – This is best done with fresh cherries.
Sliced Almonds – These will give a nice addition and crunch to the top.
Tips
- Using a cherry pitter will make prepping the cherries easier!
- I like to slice the cherries into thirds for a good size.
Want to be the first to know about new recipes? Subscribe now and I’ll send you an email when a new one is posted!
Cherry Almond Cake
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 3 tablespoons canola oil
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon almond extract
- 1 1/2 cups cherries, pitted and sliced
- 1/2 cup sliced almonds
- powdered sugar for dusting
Instructions
- Grease an 8″ springform pan and line the bottom with parchment paper. Preheat the oven to 350°F.
- In a medium-sized bowl, whisk together the flour, almond flour, baking powder, and salt.
- In the bowl of a stand mixer with the paddle attachment, beat the butter, oil, eggs, and granulated sugar until combined. Add in the vanilla and almond extract and mix.
- With the mixer on low, add in the dry ingredients and mix until just combined.
- Gently fold in the cherry slices. Spread the batter into the prepared pan and top with the sliced almonds.
- Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Allow to cool before removing from the springform pan and dusting with powdered sugar.