Cherry Almond Cake: A Simple, Beautiful Cake for Summer

Cherry and almond are one of those perfect flavor combinations. Sweet, slightly tart cherries balance the warm, nutty flavor of almonds, while pure vanilla brings everything together. The result is a tender, buttery cake that feels special enough for a celebration but is simple enough to bake on a summer afternoon.

This Cherry Almond Cake is especially lovely when fresh cherries are in season, but frozen cherries work beautifully, too. The cake is soft and moist, with cherries tucked throughout and sliced almonds adding a delicate crunch on top. 

Do you love cherries but hate the thought of pitting them? Frozen cherries are the unsung hero of the freezer case. Always available and ready to use. They are always unpitted so it saves that step.

Cherry Almond Cake Recipe

Prep time: 25 minutes
Bake time: 45–55 minutes
Yield: 8–10 servings

Ingredients

• 2 cups fresh or frozen pitted cherries, halved

• 1¾ cups all-purpose flour

• 1 1/4 teaspoons baking powder

• ½ teaspoon fine sea salt

• ½ cu unsalted butter, softened

• ¾ cup granulated sugar

• ¼ cup light brown sugar, packed

• 3 large eggs, at room temperature

• 2 teaspoons pure vanilla bean paste
  

• ½ cup sour cream or full-fat Greek yogurt

• ¼ cup whole milk

• ⅓ cup sliced almonds

• 1 tablespoon coarse sugar, optional
  

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch round cake pan.

2. If you are using frozen cherries, thaw them and gently pat them dry with a clean paper towel. Excess moisture can make the cake soggy around the fruit.

3. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

4. In a large mixing bowl, beat the softened butter, granulated sugar for 2–3 minutes, until light and fluffy.

5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla bean paste

6. Add the sour cream and mix until combined.

7. Add half of the dry ingredients to the butter mixture and mix on low speed. Pour in the milk, followed by the remaining dry ingredients. Mix just until no streaks of flour remain. Avoid overmixing.

8. Gently fold about one cup of the cherries into the batter.

9. Spread the batter evenly in the prepared pan. Arrange the remaining cherries over the top, gently pressing them into the batter.

10. Sprinkle the sliced almonds and coarse sugar over the cake.

11. Bake for 45–55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the almonds begin to brown too quickly, loosely cover the cake with aluminum foil during the final 10 minutes.

12. Let the cake cool in the pan for approximately 20 minutes. 
    

Tips for the Best Cherry Almond Cake

Fresh sweet cherries are wonderful in this recipe, but tart cherries can also be used for a brighter, more pronounced cherry flavor. If your cherries are particularly tart, you may want to increase the granulated sugar by two tablespoons.

When using frozen cherries, thaw and dry them thoroughly before adding them to the batter. Do not use cherries packed in syrup, as they can add too much liquid.

For an extra-special dessert, serve the cake slightly warm with whipped cream or vanilla ice cream. Leftovers are also delicious for breakfast with a cup of coffee.

Storing the Cake

Store the covered cake at room temperature for up to two days or in the refrigerator for up to five days. Allow refrigerated slices to come to room temperature before serving for the best texture and flavor.

The cake can also be frozen. Wrap individual slices tightly and freeze them for up to two months. Thaw the slices overnight in the refrigerator or for a few hours at room temperature.

This Cherry Almond Cake is simple, seasonal baking at its best: juicy cherries, toasted almonds, rich butter, and pure vanilla in every bite. It is an easy recipe to return to whenever you want a cake that looks beautiful, tastes wonderful, and does not require a lot of work.