Cherry Almond Cake with Buttermilk

If you’ve ever dreamed of a cake that combines tender crumb, juicy fruit, and a satisfying crunch, your wish has come true. This Cherry Almond Cake with Buttermilk is a perfect example of how simple ingredients can create an extraordinary dessert. With tart cherries nestled in a moist, nutty cake base and a topping of crunchy almonds, it’s an irresistible treat that’s as beautiful as it is delicious.

Whether it’s a casual afternoon tea, a special occasion, or a comforting homemade dessert, this cake will quickly become a favorite in your recipe rotation. Its gentle almond flavor, balanced sweetness, and soft, tender crumb make it perfect for both experienced bakers and beginners alike.

Why You’ll Love This Cherry Almond Cake

• Moist, tender crumb: Buttermilk adds a subtle tang and ensures a soft, delicate texture.
• Bursting with cherries: Frozen cherries are easy to work with and give a natural, juicy sweetness.
• Nutty crunch: Almonds on top provide a satisfying contrast to the soft cake.
• Simple ingredients: Pantry staples and frozen cherries mean you don’t need to make a special trip to the store.
• Elegant presentation: The cake looks stunning with cherries and almonds arranged on top, perfect for gifting or serving guests.
• Versatile dessert: Works well for brunch, afternoon tea, or as a decadent snack with coffee.

Ingredients Breakdown

Cake Batter

• 6 tablespoons unsalted butter, at room temperature
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup granulated sugar
• 1 large egg, at room temperature
• 3/4 cup low-fat buttermilk
• 1 teaspoon pure almond extract

Fruit & Topping

• 2 cups frozen, pitted pie cherries, thawed
• 1/4 cup sliced almonds
• 1–2 tablespoons turbinado sugar

Yield: 8 servings
Total Time: 1 hour 10 minutes

Tools & Equipment Needed

• 9-inch round cake pan
• Electric mixer or stand mixer
• Mixing bowls
• Measuring cups and spoons
• Spatula
• Sifter for flour (optional but recommended)
• Cooling rack
• Wire rack for cooling
• Toothpick for testing doneness

Step-by-Step Instructions

1. Prep the Oven and Pan

1. Preheat your oven to 350°F (177°C).
2. Lightly grease a 9-inch cake pan with cooking spray or butter and lightly dust with flour.

2. Cream Butter and Sugar

1. In a large mixing bowl, use an electric mixer to beat 6 tablespoons of butter and 1 cup of granulated sugar on medium speed until light and fluffy, about 3–5 minutes.

3. Incorporate Wet Ingredients

1. Add the egg, 3/4 cup buttermilk, and 1 teaspoon almond extract.
2. Mix on medium speed until fully combined and smooth.

4. Mix Dry Ingredients

1. Sift together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt.
2. Add the dry ingredients to the wet mixture on low speed. Mix just until combined—overmixing can make the cake tough.

5. Add Fruit

1. Pour the batter into the prepared cake pan and smooth the surface with a spatula.
2. Evenly distribute the thawed cherries over the top and gently press them into the batter.

6. Top with Almonds and Sugar

1. Sprinkle 1/4 cup sliced almonds evenly over the cherries.
2. Finish with 1–2 tablespoons of turbinado sugar for a lightly caramelized, crunchy topping.

7. Bake the Cake

1. Bake in the preheated oven for 50–55 minutes. The cake should be golden brown, firm to the touch, and a toothpick inserted in the center should come out clean.

8. Cool and Serve

1. Allow the cake to cool on a wire rack until just warm or completely cooled.
2. Optional: Dust with powdered sugar for a classic finish before slicing and serving.

Tips & Variations

• Frozen cherries: No need to thaw completely; just press slightly into the batter. Drain any excess juice to prevent sogginess.
• Almond extract: Adjust according to taste. Start with 1 teaspoon, but 1 1/2 teaspoons gives a more pronounced flavor.
• Add lemon zest: Brightens the cake and balances the sweetness.
• Vegan option: Substitute butter with plant-based margarine and use a flax egg in place of the egg.
• Nut-free variation: Replace almonds with crushed graham crackers or oats for crunch.

Flavor Profile & Pairings

This cake features a subtle, nutty almond flavor with the sweetness and slight tartness of cherries. The crumb is moist thanks to the buttermilk, while the almonds and turbinado sugar provide delightful texture. The balance of soft, juicy fruit and crunchy topping makes every bite satisfying.

Side dishes:

• A dollop of lightly sweetened whipped cream
• Fresh berries for a refreshing complement
• Vanilla ice cream for a decadent dessert option

Nutritional Overview (Per Serving)

Nutrient	Amount
Calories	320 kcal
Protein	4 g
Carbohydrates	42 g
Fat	15 g
Fiber	2 g
Sugar	26 g

Dietary notes: Contains dairy and nuts. Gluten-free version possible with flour substitution.

Make-Ahead & Storage Tips

• Bake ahead: Cake can be baked the day before; store tightly covered at room temperature or in the fridge.
• Reheating: Warm slices slightly in the oven or microwave to bring back the fresh-baked aroma.
• Storage: Keeps well at room temperature for up to 2 days or refrigerated for 4–5 days.

FAQs

Q: Can I use fresh cherries instead of frozen?
A: Absolutely! Pit and chop them, and be mindful of extra moisture, which may require a slightly longer baking time.

Q: Can I make this gluten-free?
A: Yes, substitute a 1:1 gluten-free flour blend for all-purpose flour.

Q: Can I double the recipe for a larger cake?
A: Yes. Use a larger pan and increase baking time to 60–70 minutes. Check doneness with a toothpick.

Q: What’s the best way to prevent cherries from sinking?
A: Toss cherries lightly in a teaspoon of flour before adding to the batter; this helps suspend them evenly.

Q: Can I substitute almond extract with vanilla?
A: You can, but almond extract gives a distinctive nutty flavor that complements the cherries.

Cooking Timeline (At a Glance)

Stage	Time
Prep ingredients	10–15 min
Cream butter & sugar	3–5 min
Mix wet & dry ingredients	5–7 min
Assemble batter & top	5 min
Bake	50–55 min
Cool & serve	10–15 min

Serving Suggestions

• Slice the cake into generous wedges and arrange on a platter.
• Serve with a scoop of ice cream or a drizzle of warm cherry sauce for extra indulgence.
• Lightly toast the sliced almonds for a deeper flavor before sprinkling on top.

Recipe Variations

1. Cherry Almond Coffee Cake: Use a bundt pan and swirl in some almond paste for a rich, marbled effect.
2. Chocolate Cherry Almond Cake: Add 1/2 cup cocoa powder to the batter for a chocolate twist.
3. Mini Cakes or Muffins: Portion batter into muffin tins for individual servings.
4. Citrus Almond Cake: Add 1 teaspoon of orange zest to enhance the almond flavor and brighten the cake.

Ingredient Spotlight

Cherries: Tart pie cherries give bright, tangy flavor and maintain moisture in the cake. Frozen cherries are convenient and maintain quality.

Almond Extract: Provides a warm, nutty aroma that pairs beautifully with cherries and enhances the cake’s complexity. Even a small amount goes a long way.

Buttermilk: Adds a tender crumb and subtle tang, balancing sweetness while keeping the cake moist.

Pro Baking Tips

• Ensure butter, egg, and buttermilk are at room temperature for smoother mixing.
• Do not overmix once flour is added; overmixing can create a dense cake.
• Test for doneness with a toothpick, but also press lightly in the center; the cake should spring back.
• Cool the cake on a wire rack to prevent a soggy bottom.

Storage & Freezing Guide

• Room temperature: Cover the cake loosely; lasts 2 days.
• Refrigeration: Store in an airtight container up to 5 days.
• Freezing: Wrap tightly in plastic wrap and foil; freeze up to 2 months. Thaw in the fridge overnight.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	320 kcal
Protein	4 g
Carbs	42 g
Fat	15 g
Fiber	2 g
Sugar	26 g

Dietary notes: Contains dairy and nuts; gluten-free option possible with flour substitute.

Expanded Conclusion

This Cherry Almond Cake with Buttermilk is a celebration of simple ingredients elevated into a moist, flavorful dessert. The cherries provide sweetness and juiciness, while the almonds add a satisfying crunch. Buttermilk ensures the crumb is tender and perfectly textured, making each bite a delightful experience.

Whether you’re baking for a weekend treat, a special gathering, or simply to enjoy with coffee, this cake will quickly become a favorite. Try it, savor each bite, and watch it disappear in seconds. It’s proof that homemade desserts don’t need to be complicated to be utterly irresistible.

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