If you’re in search of a cake that combines the sweetness of cherries with the nutty flavor of almonds, look no further! This Cherry Almond Cake is a perfect choice for any celebration, from birthdays to afternoon teas. Moist, flavorful, and adorned with a delightful almond crunch, this cake is sure to impress your family and friends.
Ingredients:
For the Cake:
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (240ml) buttermilk
- 1 cup (150g) fresh or frozen cherries, pitted and chopped
For the Almond Topping:
- 1/4 cup (30g) sliced almonds
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
For the Glaze (Optional):
- 1/2 cup (60g) powdered sugar
- 2-3 tablespoons milk or cream
- 1/4 teaspoon almond extract
Instructions:
1. Preheat Your Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Prepare the Batter:
- In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
- Fold in the chopped cherries gently.
3. Add the Almond Topping:
- In a small bowl, mix the sliced almonds, granulated sugar, and flour. Sprinkle this mixture evenly over the batter in the cake pan.
4. Bake the Cake:
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
5. Prepare the Glaze (Optional):
- While the cake is cooling, whisk together the powdered sugar, milk or cream, and almond extract until smooth. Drizzle the glaze over the cooled cake.
6. Serve and Enjoy:
- Slice the cake and serve it as is or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Tips for Success:
- Cherry Preparation: If using frozen cherries, make sure they are fully thawed and drained before adding them to the batter to avoid excess moisture.
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and filling it up to the 1-cup line with milk. Let it sit for 5 minutes before using.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week.
This Cherry Almond Cake is not just a feast for the eyes but also a treat for the taste buds. The combination of sweet cherries and crunchy almonds makes each bite irresistible. Perfect for any occasion, this cake is sure to become a new favorite in your recipe collection.