Introduction
Welcome to a delightful baking adventure! Today, we’re crafting a luscious Cherry Almond Cake that perfectly combines the sweet, juicy burst of cherries with the warm, nutty flavor of almonds. This cake is not only a feast for the taste buds but also a treat for the eyes, with its beautiful pink hue and elegant almond topping. Whether you’re hosting a gathering or just indulging in a quiet afternoon of baking, this cake will surely bring a smile to your face and warmth to your heart.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh or frozen cherries, pitted and halved
- ¼ cup sliced almonds
- Powdered sugar, for dusting (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 1 cake
Directions and Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring it’s well coated so the cake releases easily.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside; we’ll come back to it soon.
- In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Then, stir in the almond extract and vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk. Start and finish with the flour mixture, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine!
- Gently fold in the fresh or frozen cherries and the sliced almonds, allowing them to be evenly dispersed throughout the batter.
- Pour the delightful batter into your prepared cake pan, spreading it out evenly with a spatula.
- Place the cake pan in the preheated oven and bake for 30-35 minutes. It’s done when a toothpick inserted in the center comes out clean—don’t be afraid to do a little dance while you wait!
- Once baked, allow the cake to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- If you’d like a sweet finishing touch, dust the cooled cake with powdered sugar just before serving.
Notes or Tips
- For an extra pop of flavor, consider adding a few drops of lemon zest into the batter.
- If using frozen cherries, there’s no need to thaw them beforehand—simply toss them in as is!
- This cake can be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week.
Cooking Techniques
This cake employs a simple creaming method, which involves beating the butter and sugar until light and fluffy. This technique introduces air into the batter, creating a tender cake that will rise beautifully in the oven. Folding in the cherries at the end helps to maintain their shape, ensuring you experience that heavenly burst of flavor with each bite.
FAQ
- Can I use other fruits instead of cherries? Absolutely! Raspberries or blueberries would work wonderfully in this recipe.
- How should I store leftovers? Keep any leftover cake in an airtight container at room temperature or in the fridge to maintain freshness.
- Can I make this cake ahead of time? Yes, the cake can be baked a day in advance. Just make sure to keep it covered to prevent it from drying out.
Conclusion
This Cherry Almond Cake is not just a dessert; it’s a cozy celebration in every slice. With its tender crumb and rich flavors, it’s perfect for sharing with friends and family—or savoring all by yourself. So preheat that oven, gather your ingredients, and enjoy the sweet, floral aroma filling your kitchen as you create a masterpiece that will be remembered long after the last crumb is gone!