Cherry Almond Cake: Moist, Buttery, and Packed With Juicy Cherries
Before You Start — Real Questions, Real Answers
Can I use frozen cherries? Yes, absolutely. But you must drain and dry them properly, or your cake will be wet in the middle.
Will the cherries sink to the bottom? They might, if you skip one simple trick. Toss them in a tablespoon of flour before folding them in. That’s it.
Do I need almond flour, or can I skip it? You can replace it, but you’ll lose that signature moist, slightly dense, nutty crumb that makes this cake so good. More on swaps later.
Is this cake hard to make? Not at all. If you can cream butter and sugar and fold in fruit without going mad, you can make this. It’s an honest, proper bake — nothing fussy, nothing complicated.
Why This Cherry Almond Cake Works So Well
Cherry almond cake is one of those recipes that looks impressive but is genuinely straightforward to make.
The combination of almond flour and all-purpose flour gives the crumb a texture that’s hard to get with either one alone. It’s moist without being dense. It’s tender without falling apart. And the almond extract — used in exactly the right amount — makes every bite smell and taste like something from a proper bakery.
The cherries do the rest. Whether you use fresh, frozen, or even jarred sour cherries, they bring a burst of juicy fruitiness that cuts through the richness of the almond batter perfectly.
I’ve made this cake more times than I can count, in every season, with every variety of cherry I could get my hands on. Fresh sweet cherries in summer are extraordinary. Well-drained frozen cherries in January are still absolutely delicious.
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This recipe works year-round, and it never lets you down.
Equipment You’ll Need
Essential Tools
- Measuring cups and spoons, or a digital kitchen scale
- 8-inch square, 8- or 9-inch round, or 9-inch springform pan
- Parchment paper
- Two mixing bowls (one large, one medium)
- Whisk
- Electric hand mixer or stand mixer
- Rubber spatula
- Cherry pitter or a small knife
- Cooling rack
- Toothpick or wooden skewer
- Fine-mesh sieve for dusting powdered sugar
Optional But Useful
- Stand mixer with paddle and whisk attachments
- Offset spatula
- Citrus zester
- Oven thermometer
- Serrated knife for slicing
- Instant-read thermometer for a final doneness check
Simple Alternatives
- No electric mixer? Cream the butter and sugar hard with a wooden spoon. It’ll take longer, but it works.
- No cherry pitter? Push the stone through with a chopstick, a wide piping tip, or a sturdy metal straw.
- No springform pan? Line a regular round or square pan with parchment, leaving enough overhang to lift the cake out.
- No parchment? Grease the pan generously and dust with flour.
- No cooling rack? Set the cake on a trivet or any heat-safe surface with airflow underneath.
- No almond flour? Blitz blanched almonds to a fine powder in a food processor. Or replace it with extra all-purpose flour for a less almond-forward result.
Ingredients
Listed in order of use. Metric and imperial measurements both included.
For the Cake Batter
| Ingredient | Imperial | Metric |
|---|---|---|
| All-purpose flour | 1 cup | 125 g |
| Almond flour or finely ground blanched almonds | 1 cup | 96–100 g |
| Baking powder | 1½ tsp | 6 g |
| Fine salt | ½ tsp | 3 g |
| Unsalted butter, softened | ½ cup | 113 g |
| Granulated sugar | ¾ cup | 150 g |
| Large eggs | 3 | 3 |
| Almond extract | 1 tsp | 5 ml |
| Vanilla extract | 1 tsp | 5 ml |
| Lemon zest (optional but recommended) | 1 tsp | 1 tsp |
| Milk, buttermilk, or plain yogurt | ¼ cup | 60 ml |
| Fresh or frozen pitted cherries | 1½–2 cups | 225–300 g |
For the Top (Optional)
- Sliced or slivered almonds
- Confectioners’ sugar for dusting
- Additional fresh cherry halves
Ingredient Notes and Substitutions
Cherries
- Fresh sweet cherries are ideal in summer.
- Frozen cherries work brilliantly — just thaw them fully, drain every drop of liquid, and pat dry with paper towels.
- Well-drained jarred sour cherries also work and give a lovely tangy contrast.
Almond flour
- Blanched almond flour gives the finest, most tender crumb.
- Ground almonds (almond meal) give a slightly coarser texture but still taste wonderful.
- In a pinch, replace with extra all-purpose flour — the cake will be lighter but less rich.
Butter
- Use good-quality unsalted butter.
- For dairy-free, use a plant-based baking butter. The texture is very similar.
Milk / buttermilk / yogurt
- Buttermilk gives a very slightly tangy lift.
- Plain full-fat yogurt works just as well.
- Oat milk, almond milk, or coconut milk all work for a dairy-free version.
Almond extract
- Use exactly 1 teaspoon.
- More than that and the cake can taste artificial and bitter.
- If you’re sensitive to strong almond flavor, reduce to ½ teaspoon.
Optional spices to consider
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