Two Peas and Their Pod

Cherry Almond Cake

Last week we had our friends over for dinner. Josh made Grilled Honey Mustard Pork Tenderloin and I was in charge of dessert. I love being in charge, especially when dessert is involved:) I was tempted to bake cookies because you can never go wrong with cookies, but I decided to mix things up. We bought a big bag of cherries from the market so I made a Cherry Almond Cake.

I love fresh cherries, minus the pits. You would think with all of the cooking and baking we do we would own a cherry pitter. Nope! I think it is the one gadget we don’t have. So my hands got nice and red while making this cake. Oh well, it was worth it, but buying a cherry pitter is on my to do list:)

The buttermilk cake is tender with juicy cherries and an almond streusel topping. I also added an almond glaze and toasted almonds to finish off the cake. The cake is pretty to serve and delicious to eat. I was very pleased with my cake and so were our guests.

This Cherry Almond Cake makes a great dessert, but I can also see myself serving and eating it for breakfast or brunch. Cake in the morning is always a good idea:) Go find some fresh cherries…and a cherry pitter and make this Cherry Almond Cake.

Cherry Almond Cake

Yield: Serves 8-10

Cook Time: 50-55 minutes

A tender buttermilk cake with fresh cherries, an almond streusel topping and sweet almond glaze.

Ingredients:

6 tablespoons unsalted butter, at room temperature
1 1/2 cups Gold Medal all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 large egg
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups fresh cherries, stemmed, pitted and halved

To make the Almond Streusel Topping:

1/4 cup Gold Medal all-purpose flour
1/4 cup brown sugar
1/4 cup almond paste, crumbled
2 tablespoons cold unsalted butter, cut into small pieces
Pinch of salt

To make the Glaze:

1/2 cup powdered sugar
1/4 teaspoon almond extract
2 to 3 tablespoons milk
1/4 cup toasted sliced almonds (optional)

Directions:

1. Preheat oven to 350 degrees F. Butter a 9-inch springform pan or pie plate. Set aside.

2. Sift flour, baking powder, and salt together into a medium bowl. Set aside.

3. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 3 minutes. Add in egg, buttermilk, vanilla, and almond extract. Mix until combined.

4. Gradually mix in the dry ingredients. Transfer batter to prepared pan. Arrange cherries on top of batter.

5. To make the almond streusel topping-in a small bowl combine flour, brown sugar, almond paste, butter, and salt. Mix together with your fingers until crumbly. Top the cake with streusel topping.

6. Bake cake for 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 50-55 minutes. Let cool in pan. T

7. While the cake is cooling, make the glaze. In a medium bowl, combine powdered sugar, almond extract, and just enough of the milk to make a pourable glaze. Drizzle over the cake and garnish with toasted almond slices, if using.

8. Cut the cake and serve.

Note-the cake will keep up to 2 days, stored in an air-tight container on the counter.

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110 Responses to “Cherry Almond Cake”

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  1. 1
    Averie @ Averie Cooks — July 9, 2012 @ 3:41 am

    Such a pretty cake. I love cherries and finally just picked some up for the season! Been in cherry bliss!

  2. 2
    Rosa — July 9, 2012 @ 3:55 am

    What a beautiful cake! Heavenly tasting too, I’m sure.

    Cheers,

    Rosa

  3. 3
    Erica — July 9, 2012 @ 4:46 am

    I want to be invited over for dinner ;). The topping on the cake looks amazing.

  4. 4
    Shelby — July 9, 2012 @ 5:24 am

    Just gorgeous!
    I recently bought a cherry pitter and I don’t know what took me so long to decide to do so – I love how quickly and easily I can have fresh cherries to cook with!

  5. 5
    Lori Lange (RecipeGirl) — July 9, 2012 @ 6:14 am

    Looks like a lovely summer cake- even for breakfast!

  6. 6
    Lauren at Keep It Sweet — July 9, 2012 @ 6:37 am

    I have a weakness for any cake topped with streusel!

  7. 7

    Yum! I love the look of that drizzle, and almond cake is always a good idea!

  8. 8
    Tanya Schroeder — July 9, 2012 @ 7:11 am

    I would definitely serve this for brunch! It looks beautiful!

  9. 9

    Just pinned a couple other cherry recipes….this is getting added to the list!

  10. 10
    Kerry — July 9, 2012 @ 8:08 am

    Beautiful! If you ever visit England you should try cherry bakewell’s – they are lovely but often have a slightly more sickly icing topping. This looks perfect.

  11. 11
    Ali @ Gimme Some Oven — July 9, 2012 @ 8:12 am

    So beautiful!!! I love cherry almond recipes. :)

    And a cherry pitter is on my to-do list too. Somehow I still make do when the cherry cravings hit!

  12. 12
    Barbara @ Barbara Bakes — July 9, 2012 @ 8:49 am

    I’ll trade you a waffle for some cake for breakfast!

  13. 13
    Cookbook Queen — July 9, 2012 @ 8:55 am

    I’ve been craving cherries (and other fruit!! Such a surprise) big time lately…and just happen to have a big bag in the fridge…guess I know what I’m making with them!! This cake is GORGEOUS and I love the cherry/almond combo :)

  14. 14

    I could totally go for a big slice of this for breakfast!

  15. 15
    Jessica @ How Sweet — July 9, 2012 @ 9:10 am

    seriously adore this cake!

  16. 16

    This is a gorgeous cake!!

  17. 17

    I need a cherry pitter as well! Would make life a lot easier some times!

  18. 18
    Cathy @ Noble Pig — July 9, 2012 @ 9:31 am

    Yes, a cherry-pitter…once you have one you’ll wonder why you didn’t get it sooner…especially because it also works on olives. So now, because you have a cherry pitter you can now buy all those big and fancy pitted olives from the olive bar and pit them with ease!

    The cake looks beautiful, Ilove cherry with almond extract, suh a great flavor it imparts.

  19. 19
    Mi Vida en un Dulce — July 9, 2012 @ 9:38 am

    This cake is wonderful. We don’t have fresh cherries, only for some days in December, but I guess we can use another kind of berries, right?

  20. 20
    Summer — July 9, 2012 @ 9:39 am

    A friend of mine(with a big sweet tooth) just had a baby and I wanted to bake her a cherry dessert. I was thinking cherry bars, for ease and portability, but I bet this cake would work just as well! Looks delicious.

  21. 21
    Naomi — July 9, 2012 @ 9:45 am

    Maria-I love this cake! Almonds and cherries always go together, the addition of the streusel on the cake is awesome.

  22. 22
    katie — July 9, 2012 @ 10:04 am

    This cherry cake look phenomenal. I think I might need to bake this soon since I’ve never made a cherry cake before!!

  23. 23

    That looks amazing! I love the flavor combination of almonds and cherries. I sure hope they have cherries next week at my local farm so I can make this!

  24. 24
    Andrea — July 9, 2012 @ 10:15 am

    You should make your own cherry pitter out of a fork! That’s what I did and it works perfectly. Just google how to do it :)

  25. 25
    Deborah — July 9, 2012 @ 10:29 am

    I don’t have a cherry pitter, either. I always figure cherry season is so short – but then when I go to make something with them, I’m kicking myself for not having one!! Your cake is gorgeous!

  26. 26
    Anna — July 9, 2012 @ 10:30 am

    With all the cherries popping up everywhere, this cake is a must-make! Especially if guests are coming :) Thanks, Maria!

  27. 27
    Audra@The-Baker-Chick — July 9, 2012 @ 10:33 am

    This looks delicious! I just made a similar cake myself and cherries + buttermilk = the perfect combination! Yummy!

  28. 28

    I have been obsessed with cherries lately- this looks delicious!

  29. 29

    This looks glorious Maria! Putting in on the menu for this weekend.

  30. 30
    marla — July 9, 2012 @ 10:58 am

    LOVE cherry + almond ~ delightful cake Maria!

  31. 31
    Kathy Seed — July 9, 2012 @ 11:26 am

    I was one of the lucky people to be at Maria and Josh’s that night for dinner and dessert. Josh’s Pork tenderloin was absolutely wonderful, and Maria’s Cherry Almond Cake was so yummy, it was very hard to not ask for seconds! I had such a great time with my son, daughter-in-law and teir precious little pea, Caleb. I am one lucky Momma & Gramma. Thank you both for such a wonderful week with you, you treated me like i was a queen! Love & Miss you!

  32. 32
    Riley — July 9, 2012 @ 11:29 am

    I am in desperate need of a cherry pitter too! The cake looks wonderful and I can’t wait to make it!

  33. 33
    Jessica — July 9, 2012 @ 11:32 am

    I love the cherry almond flavor combo! I just saw this video recently that i wanted to share about pitting cherries: http://www.betterrecipes.com/blogs/daily-dish/2012/07/06/how-to-pit-cherries/
    Haven’t tried it yet so not sure if it works, but if it does….brilliant! And no cherry picker needed :) I’m going to try it and make this cake! Yum!

  34. 34

    My tummy is seriously growling looking at this cake. A piece would go so nicely with my coffee right now :)

  35. 35

    oh yum Maria! This looks great with a cup of coffee! Can’t wait to see you in a few days!

  36. 36
    Lillian Russo — July 9, 2012 @ 12:16 pm

    This looks delicious! Gotta make it soon. cherries on sale 1.79 lb

  37. 37
    Cassie — July 9, 2012 @ 12:33 pm

    I adore fresh cherries, and always love them with almond too. This looks amazing!

  38. 38
    May I Have That Recipe — July 9, 2012 @ 12:59 pm

    I just bought a bunch of fresh cherries that would be perfect for this cake! Can’t wait to make it!

  39. 39
    Kelly — July 9, 2012 @ 1:52 pm

    What a beautiful cake, this looks amazing! :)

  40. 40
    Deliciously Organic — July 9, 2012 @ 1:53 pm

    A perfect dessert for summer!

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