Sweet Cherry Almond Butter Recipes
SWEET CHERRY ALMOND CAKE RECIPE
Made with fresh cherries, this easy Cherry Almond Cake recipe is tender, super moist and packed full of jammy fresh sweet cherries! It's easy to make too. You can make this recipe vegetarian or, it's easily dairy free.UPDATE (5/22): Please read *update* notes above the recipe card. This cake has received glowing five star reviews here and on social, but also, several makers reported the cake soggy or under done. It's my hope that the additional notes will support success.
Provided by Traci York | Vanilla And Bean
Categories Dessert
Time 55m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 277 kcal, Carbohydrate 35 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 55 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
CHERRY/ALMOND QUICK BREAD
This wonderful bread is great with coffee as a dessert or, as my husband likes it, with a glass of milk for a late-night snack. It's also easy to make.
Provided by Taste of Home
Time 1h25m
Yield 1 loaf.
Number Of Ingredients 10
Steps:
- In a large bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Blend in extract. Combine dry ingredients; blend into creamed mixture alternately with the buttermilk. Stir in almonds and cherries. Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for about 70 minutes or until loaf tests done. Remove from pan and cool on a wire rack.
Nutrition Facts : Calories 233 calories, Fat 11g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 235mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.
SWEET CHERRY & ALMOND TART
Mmm! This is so good when sweet cherries are in season. I don't have too many recipes for sweet cherries - I mostly just eat them - but Karl always makes sure to ask for this at least once while they are in season.
Provided by Jenny Sanders
Categories Tarts
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Butter the bottom and sides of a 10" tart pan, line the bottom with buttered parchment paper, and set it aside.
- Preheat the oven to 350°F.
- Mix the ground almonds, sugar, flour salt, baking powder and grated orange zest, and set them aside.
- Melt the butter.
- Beat the eggs.
- Beat the orange juice and the butter into them.
- Stir in the dry ingredients.
- Pour into the tart pan.
- Sprinkle the cherries evenly over the batter.
- Bake at 350°F for 35-40 minutes.
Nutrition Facts : Calories 355, Fat 17.4, SaturatedFat 6, Cholesterol 82.3, Sodium 170.6, Carbohydrate 45.9, Fiber 4.4, Sugar 31.4, Protein 7.8
CHERRY-ALMOND DUMP CAKE
This is the dump cake I made at Carolina Beach in July 2020.
Provided by TENNESSEEPAM
Categories Dump Cake From a Mix
Time 1h
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 338.4 calories, Carbohydrate 55.9 g, Cholesterol 21.1 mg, Fat 11.9 g, Fiber 1 g, Protein 2 g, SaturatedFat 5.5 g, Sodium 255.4 mg
CHERRY BREAD WITH ALMONDS
Fruity, nutty, sweet. You can't beat this sweet cherry and almond bread. My guests love it! Be sure to make the day before and store overnight before serving.
Provided by KONWAL
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 9h55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5x3-inch loaf pan.
- Stir flour, white sugar, brown sugar, baking powder, and salt together in a large mixing bowl.
- Stir milk, egg, oil, and almond extract together in a small bowl until well combined. Add to dry mixture all at once. Stir until just moistened. Fold in cherries and almonds. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 1 hour. Cool in the pan on a wire rack for 10 minutes. Remove loaf from the pan and cool completely on the wire rack, about 30 minutes. Wrap and store for 8 hours to overnight before slicing and serving.
Nutrition Facts : Calories 284.5 calories, Carbohydrate 47.2 g, Cholesterol 17.5 mg, Fat 8.6 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 258.8 mg, Sugar 18.9 g
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