Cherry Almond Vanilla White Cake Recipes

SWEET CHERRY ALMOND CAKE RECIPE

Steps:

• Using unsalted butter or coconut oil, grease an 8 inch (20 centimeter) non stick spring form or cake pan. Line the bottom with parchment. grease the parchment. Set aside.
• Pit the cherries. Cut about a hand full in halves about 1/4 cup), set aside. Cut the remaining in quarters. The halves will be used to dot the top of the cake with so keep those separate. The quarters will be folded into the cake. Set aside.
• Preheat the oven to 350 Fahrenheit (180 Celsius). Arrange an oven rack in the center of the oven.
• If Using Butter: In the bowl of a stand mixer add the room temperature butter and sugar. Set a timer for 5 minutes and using the paddle attachment (or handheld beaters), beat on medium (speed 4 if using a KitchenAid) for five minutes. The mixture will be light and fluffy. Scrape down the bowl. If Using Coconut Oil: In a large mixing bowl, add the melted coconut oil (it should be warm to touch) and sugar. Using a whisk, beat the mixture until the sugar is smooth and the ingredients come together, about 1-2 minutes. (You can use a stand mixer or handheld beaters here if you like). Scrape down the bowl.
• To the sugar/fat mixture, add the lemon zest and juice, and extracts. Add eggs, one at a time, and whisk for about 10-15 seconds each or until each egg is broken up. The mixture will look broken at this point. Scrape down the bowl, all the way to the bottom. Into the mixing bowl, sift in the flours, baking powder and salt. Mix the dry ingredients into the wet ingredients just until combined and no more dry flour is visible. The batter will be thick. Fold the quartered cherries into the batter.
• Scrape the batter into the pan, pressing it in and evenly smooth the top. Arrange the halved cherries on top of the cake, cut side facing up or down (no need to press them in - just set them on top - the cake will bake up and around them). Sprinkle the top of the cake with 1 1/2 tablespoon of sugar.
• Bake the cake for 35-40 minutes OR until a toothpick inserted in the center comes out clean, and the top is golden and springs back when gentle pressure is applied. Cool for 20 minutes. Use a pairing knife to ease the cake away from the pan around the circumference of the pan, then remove the cake from the pan. Cool completely on a cooling rack.
• Share simply or top with a dollop of sweetened whipped cream or ice cream. Store at room temperature, covered for up to three days. Reheat in a 325 Fahrenheit oven for about 10 minutes.

VANILLA ALMOND CHERRY CAKE

Steps:

• 1. Preheat your oven to 350 degrees Fahrenheit. 2. Wash and dry 2 heaping cups of fresh cherries. 3. Pit and de-stem your cherries, using a cherry pitter will help get the job done quicker and more efficiently. 4. After preparing your cherries slice them in half and set them aside in a separate bowl. 5. In a new large mixing bowl measure out and add your wet ingredients to the bowl, sugar, eggs, milk, melted butter, oil, and vanilla. Mix them until combined. 6. Next, add your dry ingredients, flour, and baking powder. Mix until combined but do not over mix if your batter looks a little lumpy that's perfectly fine! 7. Once your batter is mixed fold in your cherries, make sure not to mix too hard or beat up the cherries you just want to incorporate them nicely into your batter so a gentle fold will do. 8. Grease an 8-inch baking dish and gently toss in some flour to prevent your cake from sticking to the bottom of the pan. 9.Add your cake mixture to your prepared baking dish. Optional: Top with sliced almonds to give a toasted nutty flavor to the cake. 10. Place your cake pan into your preheated oven and bake for around 40 to 45 minutes. The top should look nice and golden and a toothpick should come out cleanly. 11. Once your cake is baked, let it cool completely, remove your cake from the cake pan and sprinkle some powdered sugar on top. (Optional) 12. Enjoy your delicious Vanilla Cherry Almond Cake! You deserve it!

CHERRY VANILLA ALMOND BUNDT CAKE

Steps:

• Preheat oven to 350°F Grease and flour a 12-cup bundt pan.
• Sift flour, baking powder and salt together. Set aside.
• Beat butter until soft, about 2 minutes. Slowly add the sugar. Beat on medium speed until the mixture is fluffy, about 2 minutes.
• Crack eggs into a separate bowl and add to batter one at a time. Then beat on medium speed for an additional 2 minutes. Add vanilla and almond extract.
• Beginning and ending with the flour, mix 1/3 of the flour into the wet mixture, then 1/2 of the milk, alternating until all ingredients are mixed.
• Toss cherries with the ground almonds then fold cherry mixture into the batter, being careful to fully incorporate the cherry juice.
• Transfer batter to bundt pan, filling about 3/4 full.
• Bake cake until an inserted toothpick or cake tester comes out clean, about 40 minutes.
• Let rest 10-15 minutes before removing from pan.
• Turn cake out onto rack and cool completely.
• Serve with lightly sweetened whipped cream or a light dusting of powdered sugar.

CHERRY, ALMOND & VANILLA WHITE CAKE

Steps:

• Preheat oven to 350 degrees. Prepare 9-inch cake pans by buttering, flouring and lining with parchment paper rounds. (Or use recipe #452719 for an easier liner.).
• Pour milk, egg whites, almond and vanilla extracts into a glass bowl and mix with a fork until combined.
• Mix flour, sugar, baking powder and salt in the bowl of an electric mixer at slow speed. Add butter and beat at slow speed until mixture forms moist crumbs, Add all but ½ cup of the milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Scrape down sides of bowl and then beat for about 30 seconds more.
• Divide batter evenly among three cake pans. Bake 25 minutes or until a cake tester comes out clean when inserted in the center.
• Let cakes rest for 10 minutes. Loosen from the side of the pan and and invert onto a wire rack. Remove parchment paper or wax paper. Cool completely.
• To make cherry filling, cook cherry pie filling over medium heat in a saucepan until warm. Add one teaspoon almond extract and cook five minutes more, stirring carefully. Mix cornstarch and water in a small bowl and add just enough to thicken the cherries, stirring constantly so no clumps form. Remove from heat and cool.
• To make frosting, beat together cream cheese, butter and vanilla. Gradually add the powdered sugar, mixing until all is incorporated.
• To assemble, top one layer of cake with a thin layer of frosting. Then spoon a layer of cherries on top. Top with next layer of cake and repeat the process until assembled. Frost top and sides of cake.

CHERRY ALMOND POUND CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt or tube pan.
• Combine the cake mix, pie filling, almond extract, and eggs in a large bowl. Mix thoroughly by hand until well moistened. Pour batter into prepared pan.
• Bake in preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool on rack for 15 minutes; invert cooled cake onto serving plate. Cool completely.
• Whisk together the confectioners' sugar and 1/4 teaspoon almond extract in a small bowl. Add drops of water until glaze is drizzling consistency. Spoon glaze over cooled cake.

CHERRY-ALMOND DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir 1/2 teaspoon almond extract into each can of pie filling.
• Pour both cans of pie filling into the prepared baking dish. Sprinkle cake mix evenly over pie filling. Grate cold butter over top, distributing it as evenly as possible.
• Bake in the preheated oven until topping is golden brown, 50 to 60 minutes.