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.

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Desserts

Cherry Almond Cake

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

4.89 from 9 votes

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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.

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