Ridiculously Easy Sweet Cherry Almond Cake
User Reviews
5
40 reviews
Excellent
Ridiculously Easy Sweet Cherry Almond Cake
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The Ridiculously Easy Sweet Cherry Almond Cake blends tart cherries with a moist cake base combining all-purpose and almond flours, yogurt, and a touch of almond extract. A simple glaze of powdered sugar, water, vanilla, and almond extracts finishes the cake with subtle sweetness. The cherries provide juicy bursts throughout, while the almond flavor complements the fruit and adds warmth. It’s suitable for casual dessert occasions.
Description
This cake uses a batter made from yogurt, sugar, eggs, baking powder, salt, all-purpose flour, and almond flour blended with mild-flavored oil and vanilla and almond extracts. Pitted and halved cherries are carefully dried on paper towels before folding into the batter to reduce excess moisture. The cake bakes in a prepared 8-inch pan, ensuring an even rise and moist crumb.
The almond flour adds tender crumb and nutty flavor that pairs well with the cherry fruit’s tartness. A simple powdered sugar glaze with vanilla and almond extracts is brushed on after baking to add a smooth, mildly sweet finish. The recipe accommodates substitution of almond flour by increasing all-purpose flour, maintaining texture.
This cake offers a balance of sweet and tart, with moist texture and almond aroma. It can be served as a casual dessert or snack, with the glaze enhancing moistness and flavor.
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Ingredients
For the cake:
- 16-20 Cherry or use 16-20 frozen cherries (16 if the cherries are large, sweet, pitted and halved
- ½ cup PLAIN yogurt or Greek yogurt
- 1 cup granulated sugar
- 3 egg large
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup all-purpose flour
- ½ cup almond flour
- ½ cup mild-flavored oil such as sunflower, grapeseed, avocado, canola, etc.
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
For the glaze:
- ½ cup powdered sugar
- 2 tablespoons water
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
Instructions
For the cake:
- Preheat the oven to 350˚F (175˚C). Spray an 8-inch round cake pan with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray, then lightly spray again. Line bottom of the pan with parchment paper and spray parchment paper lightly. Set aside.
- Pit the cherries and cut each one in half (or quarters if the cherries are very large). Place a length of doubled paper towels on a work surface. Spread out the cherries on the paper towels then tightly roll up the cherries and paper towels. Allow the cherries to sit rolled up until ready to use.
- In a medium-size bowl, whisk together the yogurt, sugar, and eggs and extracts until nice and smooth.
- Sprinkle the baking powder and salt over the top and whisk to combine. Add the flours (all-purpose and almond) and whisk just until flour is incorporated.
- Add the oil and whisk well. Don’t worry, at first it will seem to separate, but keep stirring until smooth.
- Transfer the batter to the batter into prepared pan. Sprinkle the cherries over the top to within ½ inch of the sides of the pan.
- Bake for 35-45 minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean. You can also use an instant thermometer inserted into the center of the cake to test doneness. Cake will read 205-210˚F when done. Every oven is different, so it’s better to use the toothpick or thermometer (even better) to determine doneness.
- Cool cake on a cooling rack for 5 minutes; then invert it out of the pan onto the rack. The bottom of the cake will become the top side that you glaze in the next step.
For the glaze:
- Combine the water, extracts and powdered sugar in a small bowl and stir until smooth (if it’s difficult to stir out the lumps, pop the mixture in the microwave for 30 seconds). With a pastry brush, gently brush/pat the glaze all over the cake while it’s warm. 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 serving (this will harden the glaze.) Sprinkle the top with powdered sugar if desired before serving
Notes
- If almond flour is unavailable, substitute with 1½ cups all-purpose flour instead of 1 cup all-purpose plus ½ cup almond flour.
- Follow cake pan preparation carefully: spray, rub, then spray again and line the bottom with parchment for easy release.
- Dry pitted, cut cherries on paper towels to reduce excess moisture before adding to batter for best texture.
- Refer to full recipe notes for additional tips on preparation and variations related to the cherry usage and baking.
Nutrition Information
Show Details
Calories
252kcal
(13%)
Carbohydrates
31g
(10%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
1g
(5%)
Cholesterol
41mg
(14%)
Sodium
117mg
(5%)
Potassium
105mg
(2%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
59IU
(1%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 117mg | 5% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 59IU | 1% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
40 reviews
Excellent
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