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French Almond Cake with Sweet Cherry Buttercream

Make this fabulous, super easy French Almond Cake with just one bowl and no mixer! The fresh cherry buttercream is the delicious crowning glory!

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 16
Calories: 416 kcal
Course: Dessert
Cuisine: French , French-American Fusion

Ingredients

For the prep:
  • ¼ cup finely chopped fresh (or frozen) sweet cherries
  • 1 tablespoon sugar
For the cake:
  • ¾ cup plain yogurt or Greek yogurt
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 1¼ cups all purpose flour
  • 1 cup almond flour, not almond meal
  • ¾ cup neutral-flavored oil (sunflower grapeseed, canola oil,
For the glaze:
  • ¾ cup powdered sugar plus more for sprinkling
  • ¼ teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3 tablespoons fresh orange juice
For the icing:
  • ½ cup very soft butter
  • cherries prepped above
  • 2 tablespoons half and half or milk (maybe a bit more)
  • 2½-2¾ cups powdered sugar

Instructions

For the prep:
    Cup of Yum
  1. Preheat the oven to 350˚F (175˚C). Spray a 9-inch round cake pan (with at least 2 inch tall sides) with baking spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.
  2. Combine the chopped cherries and 1 tablespoon sugar. Stir well and set aside (the sugar will cause the cherries to release their juices).
For the cake:
  1. In a large bowl, combine the yogurt, sugar, and eggs and extracts, stirring until well blended. Add the baking powder and salt. Stir until well incorporated. Add the all-purpose and almond flours and stir just unit the flour disappears.
  2. Add the oil and stir well. Don't worry, at first it will seem to separate, but keep stirring till smooth. This might take a minute or so.
  3. Pour the batter into prepared pan. Bake for 35-45 minutes, until the cake feels springy to the touch in the center and a toothpick or cake tester inserted into the center comes out clean. Cover loosely with foil if getting too brown near the end and cake is still not done. Be careful not to overbake.
  4. Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack. While the cake is still warm, using a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Allow cake to cool completely before topping with the icing.
For the glaze:
  1. While the cake is baking, make the glaze by combining the apple (or orange) juice, powdered sugar and extracts in a small bowl. Stir with a whisk until nice and smooth. Cover and set aside.
For the icing:
  1. While the cake is cooling, make the icing by combining the soft butter, cherries and half and half (or milk). Stir to combine, then add the powdered sugar and stir until nice and smooth. You want a thick but spreadable icing. If too thick, add a bit more half and half. If too thin, add a bit more powdered sugar.
  2. Spread the icing over the top of the cake, swirling with the back of a spoon for a decorative affect. Allow the icing to set for 10-15 minutes before serving.

Notes

  • See Café Tips above in the post for more detailed instructions and tips to ensure success.

Nutrition Information

Calories 416kcal (21%) Carbohydrates 54g (18%) Protein 5g (10%) Fat 21g (32%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 57mg (19%) Sodium 181mg (8%) Potassium 132mg (4%) Fiber 1g (4%) Sugar 45g (90%) Vitamin A 251IU (5%) Vitamin C 2mg (2%) Calcium 70mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 416

% Daily Value*

Calories 416kcal 21%
Carbohydrates 54g 18%
Protein 5g 10%
Fat 21g 32%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 57mg 19%
Sodium 181mg 8%
Potassium 132mg 3%
Fiber 1g 4%
Sugar 45g 90%
Vitamin A 251IU 5%
Vitamin C 2mg 2%
Calcium 70mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.