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5 from 3 votes

Cherry Almond Cake

Recipe from Two Peas and Their Pod

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

Ingredients

For the cake:

  • 6 tablespoons unsalted butter at room temperature
  • 1 1/2 cups 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 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

Instructions

  • Preheat oven to 350 degrees F. Butter a 9-inch springform pan or pie plate. Set aside.
  • Sift flour, baking powder, and salt together into a medium bowl. Set aside.
  • 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.
  • Gradually mix in the dry ingredients. Transfer batter to prepared pan. Arrange cherries on top of batter.
  • 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.
  • 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
  • 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.
  • Cut the cake and serve.
  • Note-the cake will keep up to 2 days, stored in an air-tight container on the counter.