Cherry Almond Cake

Almonds have a real bond with stone fruits, to which they are akin. Like peaches, nectarines, plums and of course, cherries.

A lovely combination of chopped crunchy almonds and sweet juicy soft cherries come together with this delectable cake that’s sweetened with brown sugar and the addition of yogurt and coconut oil for an extra moist cake.

Fresh pitted cherries (can use frozen) are then layered on top and sprinkled with turbinado sugar before going into the oven.

The cake is as splendid looking as it is delicious. You’ll love how it’s moist, tender, and full of flavor.

This Cherry Almond Cake is what you expect in a plated dessert cake served with a good cup of coffee.

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Cherry Almond Cake

1 cup brown sugar

3 eggs, room temperature

1/2 cup Greek yogurt, full fat plain

3 tablespoons coconut oil

1 1/4 cups flour, spoon and level * See Cook’s Notes

1 teaspoon baking powder

5 ounces ground almonds

3 1/4 cups pitted cherries (about 14 oz. when pitted)

1 tablespoon turbinado sugar, to sprinkle

Cook’s Notes

To spoon and level the flour, you’ll start by fluffing the flour a little with a spoon to aerate the flour. Then you’ll spoon the flour into the measuring cup.

Fill the measuring cup to over flowing. Then use the flat side of a dinner knife to level the top off.

Spoon and level assures you get the exact amount of flour called for.

Preheat the oven to 350 degrees

Grease a 9-inch springform pan and line the bottom with parchment paper.

To a large bowl, add brown sugar, eggs, yogurt, melted coconut oil, mix well with a whisk.

Next, add flour, baking powder and ground almonds. Mix till well incorporated.

Pour the batter into the prepared springform pan, spread the cherries on top in a single layer.

Sprinkle with sugar. Bake in preheated oven for 45-50 minutes.

Let cool 10 minutes on cooling rack. Gently slide cake on to a large platter to cool completely before serving.

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