Almond Cherry Cake
Craving a delectable dessert with a delightful twist? Look no further than the Almond Cherry Cake! This cake pairs almond flavors with cherry frosting, highlighting maraschino cherries for a one-of-a-kind, delicious taste. Whether you fancy bundt cakes or layer cakes, you'll discover an Almond Cherry Cake recipe that's sure to amaze your guests.
Ingredients
- 2 Cups (300 grams) Sweet Cherries I use Bing
- 1/2 Cup (113 grams) Unsalted Butter room temperature or 1/2 Cup unrefined melted coconut oil + more for greasing the pan
- 3/4 Cup (165 grams) Cane Sugar + 1.5 tablespoons for sprinkling on top
- 2 teaspoons Lemon Juice about 1/2 a lemon
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Almond Extract optional
- 2 Whole Eggs large, at room temperature
- 3/4 Cup (110 grams) All Purpose Flour unbleached
- 1/4 Cup (30 grams) Super Fine Almond Flour I use Bob's Red Mill
- 1 teaspoon Baking Powder
- 1/8 teaspoon Fine Sea Salt
Instructions
- Prepare your 8-inch non-stick springform or cake pan by greasing it with unsalted butter or coconut oil. Then, line the bottom with parchment and grease the parchment. Set this aside for later.
- Begin by pitting the cherries. Take a handful, roughly 1/4 cup, and halve them, keeping them separate. These halved cherries will adorn the top of your cake. Now, quarter the remaining cherries, as they will be gently folded into the cake batter. Remember to set them aside.
- Achieve perfect results by preheating your oven to 350°F (180°C) and centering the rack.
- To make the mixture light and fluffy, add room temperature butter and sugar to the stand mixer bowl. Using the paddle attachment (or handheld beaters), beat on medium speed for 5 minutes. Don't forget to scrape down the bowl.
- Begin by placing warm melted coconut oil and sugar in a large mixing bowl. Using a whisk, blend the two until the sugar dissolves and the ingredients combine seamlessly, which should take around 1-2 minutes. If you prefer, you can opt for a stand mixer or handheld beaters. Don't forget to scrape down the bowl to ensure thorough mixing.
- Incorporate lemon zest, juice, and extracts into the sugar/fat mixture. Gently add eggs one by one, whisking for 10-15 seconds per egg until fully integrated. Don't forget to scrape down the bowl. In the mixing bowl, sift in the flours, baking powder, and salt, then carefully blend the dry ingredients into the wet ones until no dry flour is visible. Expect a thick batter. Finally, delicately fold in the quartered cherries.
- Gently spread the batter in the pan, ensuring an even surface. Artfully arrange halved cherries, either cut side up or down, atop the cake; no need to press them in, as the cake will envelop them as it bakes. Finally, generously sprinkle 1 1/2 tablespoons of sugar over the cake's surface.
- To achieve a perfect cake, bake it for 35-40 minutes, or until a toothpick inserted in the center emerges clean. Additionally, ensure the top has a golden hue and springs back when gently pressed.
- Enhance your experience by adding sweetened whipped cream or ice cream. You can store it covered at room temperature for up to three days, and when you're ready, simply reheat it in a 325°F oven for about 10 minutes.