Cherry-Almond Cake

Enjoy cherry season with this simple cake. You will want to have it for breakfast, afternoon tea or dessert.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Author Lemons & Anchovies


  • 1/2 cup 113 grams unsalted butter
  • 3/4 pound 350 grams fresh sweet cherries, divided, rinsed, dried and pitted
  • 1 cup 130 grams all purpose flour
  • 1/2 cup 55 grams almond meal
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup 150 grams granulated white sugar (I used superfine)
  • 1 teaspoon pure almond extract
  • 1/3 cup 80 ml milk (I used half-n-half)


  1. Preheat your oven to 400℉ and butter a 9-inch spring form pan and line the bottom with parchment paper.
  2. Melt the butter on the stove or in a microwave and set it aside to cool to room temperature.
  3. Take 12-14 of the cherries (about 1/3), cut them in half and set them aside. These will be placed on top of the cake during baking. Cut the rest of the cherries into quarters to be folded into the cake batter.
  4. In a separate bowl whisk together the flour, almond meal, baking powder and salt.
  5. In another bowl, beat the eggs and sugar until thick and light colored using a hand mixer; this will take about 3 minutes. Beat in the almond extract next then fold in the cooled butter and milk with a rubber spatula just until everything's incorporated. Fold in the flour mixture then gently fold in the quartered cherries (not the cherries that you have halved for the top of the cake). Pour the batter into the prepared pan, smoothing the top with a spatula.
  6. Bake for 12-15 minutes then remove from oven. Quickly arrange the remaining cherries, cut side down, on the top of the cake. Return the cake to the oven and bake for a further 12-15 minutes or until golden brown and a toothpick inserted into the cake comes out clean. If you find the cake browning too quickly, cover it with a piece of aluminum foil.
  7. Remove the cake from oven and place it on a wire rack to cool slightly (about 10-15 minutes). Serve warm or at room temperature.

Recipe Notes

From Joy of Baking Cherry Cake with just minor tweaks.