ALMOND CHERRY CAKE
Moist, light cake, full of almond flavor. The cherries are just a bonus. Simple to make and unique in taste. One of my favorites.
Provided by Shiran
Number Of Ingredients 9
Steps:
- Preheat oven to 325F/160C. Butter an 8x8-inch pan.
- In a medium bowl sift together all-purpose flour and baking powder. Add almond flour and mix. Set aside.
- In a stand mixer fitted with the paddle attachment, beat together butter and sugar for about 3 minutes until light and fluffy. Scrape down the sides and the bottom of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract. Don't worry if the batter looks a bit curdled. On low speed, add flour mixture and beat just until combined. Do not overmix.
- Spread the batter into prepared baking pan and smooth the top. Arrange cherries on top of the batter.
- Bake for 30-35 minutes until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely on a wire rack. Sprinkle the top with powdered sugar, if you like.
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
RECIPES
This cake contains a classic combination of cherries and almonds and is an ideal cake to serve at an afternoon tea.
Time 1h20m
Yield 12
Number Of Ingredients 22
Steps:
- Step 1:Preheat the oven to 170°C, (fan 150°C, gas mark 3). Cut the cherries in half and rinse in hot water to remove all the syrup. Pat dry with kitchen paper.Step 2:Beat the butter and sugar until light and creamy, then gradually beat in the eggs a little at a time until well mixed, adding a little of the flour if the mixture curdles.Step 3:Fold in the flour, salt, cherries, ground almonds and almond extract until evenly mixed.Step 4:Spread the mixture into a 7 inch cake tin, top with flaked almonds and bake for 60-75 minutes, until firm to the touch and the cake has just begun to shrink from the side of the tin. Allow to cool for 10 minutes then remove from the tin and cool completely.Step 5:To decorate, mix the icing sugar with a drop of water to make a very thick, pourable icing. Drizzle over the cake. This cake will keep a week in a cake tin.
CHERRY ALMOND CAKE
My Fresh Cherry Almond Cake is a deliciously light and moist cake. It is a simple baked treat that is filled with the flavor of fresh cherries and sliced almonds. This Easy Cherry Almond Cake recipe can be prepared in minutes so is perfect for serving up any time you fancy a sweet treat.
Provided by Julia
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat the oven to 356 F | 180 C. Grease a 9 inch springform with butter and place parchment paper at the bottom.
- In a large mixing bowl, add flour, sugar, baking powder, baking soda and salt. Whisk all together.In a big jar, crack eggs and beat lightly. Add milk, oil and vanilla extract. Whisk to combine.
- Pour milk mixture into the flour bowl. Combine all together to get a cake batter.
- Transfer batter in the springform. Place springform on a baking tray.
- Top batter with cherries, sprinkle half of the sugar then add almonds. Sprinkle the rest of the sugar on the almonds.
- Place in the middle of the oven and bake for 60 minutes.
- To be sure that the cake is cooked, insert a skewer in the middle. Cake is cooked when the skewer comes out clean.
- Allow the cake to cool down completely before serving.
- Serve with some icing sugar.
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 ALMOND POUND CAKE
The abundance of cherries and the flavor of almond in this recipe are so teasing to the taste-buds.
Provided by Randy
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h
Yield 18
Number Of Ingredients 6
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.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 38.6 g, Cholesterol 20.7 mg, Fat 3.1 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 194 mg, Sugar 19.4 g
WARM ALMOND-CHERRY CAKE
Frozen cherries become juicy and intense when baked into this tender cake. Your freezer aisle is the best place to savor summer fruit any time of year. Frozen blueberries, blackberries, raspberries -- or a combination thereof -- would work well in this recipe if you can't find cherries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix).
- Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.
ALMOND CHERRY TRES LECHES CAKE
This homemade dessert is as easy as uno, dos, TRES thanks to dessert essentials like canned sweetened condensed milk, canned evaporated milk and canned cherries.
Provided by Cans Get You Cooking®
Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®
Time 2h55m
Yield 12
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
- Whisk together the flour, baking powder and salt in a large mixing bowl.
- Cream the butter and sugar with an electric mixer on high until it turns pale yellow. Mix in the eggs and almond extract. Slowly incorporate the dry ingredients into the wet ingredients until fully combined - avoid over-mixing. Fold in drained cherries. Pour into the prepared pan and evenly spread the batter out.
- Bake until the cake is has cooked through, 25 to 30 minutes. Cool slightly, then pierce the surface of the cake with a fork several times, especially the edges.
- Combine the heavy cream, evaporated milk and condensed milk in a small bowl or pitcher. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture.
- For the icing: Whip heavy cream until slightly fluffy, then add sugar and almond extract. Spread it evenly over the top of the soaked cake. Top with toasted almonds.
- Refrigerate for at least 2 hours or until ready to serve.
Nutrition Facts : Calories 596.4 calories, Carbohydrate 58.5 g, Cholesterol 185 mg, Fat 36.9 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 21.6 g, Sodium 275.2 mg, Sugar 44.5 g
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CHERRY ALMOND CAKE – SWEET AND SAVOURY PURSUITS
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4.7/5 (7)Total Time 55 minsCategory DessertCalories 268 per serving
- Place a rack in the centre of your oven and preheat oven to 375ºF. Grease the bottom of a 9-inch springform pan, line it with parchment paper and butter the sides and paper with butter.
- Pit and quarter the rest of the cherries. If you have a cherry pitter then this will be a much quicker task. If not, you can use a small paring knife to cut around the cherry, split it in half and remove the pit with your fingers.
- Take the remaining 15 cherries and pit and halve them, set them apart from the quartered cherries.
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