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This Ridiculously Easy, one-bowl, no-mixer Sweet Cherry Almond Cake has a tender, moist crumb, lots of sweet cherries and a crisp, candy-like almond glaze.
This cake... oh my! So many of you have loved our French Grandmother's Lemon Yogurt Cake (we do too!), I decided to come up with a summery rendition featuring those sweet, juicy, crimson cherries that are in their prime right now. I'm most happy to introduce you to this Ridiculously Easy Fresh Cherry Almond Cake. I think you too will say "oh my!" with the first taste!
Ridiculously Easy defined
The French Grandmother Cake recipe was posted back in 2015 before we began our Ridiculously Easy Series, but it definitely falls into that category. What is our Ridiculously Easy series? If you're a regular Café reader, feel free to skip to the next section as you're already very familiar with these beloved recipes. For those of you who are new to The Café, here's a quick explanation of how a recipe earns the prestigious label of “Ridiculously Easy":
- It has to be a recipe that takes minimal effort and minimal hands-on time to put together. (Resting, rising or chilling time is not taken into consideration.)
- It’s also one that produces fabulous, super delicious results, ie, results that “appear” to have taken lots of time, talent, prowess and/or hard work.
- Ridiculously Easy recipes have to work well on those busy days when time is short and expectations are high.
- And last, Ridiculously Easy recipes are perfect for entertaining, mostly because of the first two characteristics. They take the stress out of dinner parties and gatherings of families and/or friends and allow you more time to enjoy your guests. Bottom line? They are super simple, something anyone can do. (We’ll keep that part our secret, right?)
One-bowl, no-mixer
This Fresh Cherry Almond Cake checks all the boxes above! It will take you less than 10 minutes to stir together this cake as it all happens in one bowl, no mixer needed. How does it work? Simply whisk together Greek yogurt, sugar, eggs and a splash of both vanilla and almond extracts. Add all-purpose flour, a scoop of almond flour, baking powder and salt and whisk again. The last ingredient is oil, another good stir and you're done!
Pour the batter into a prepared pan, sprinkle pitted fresh cherries on the top and into the oven it goes. 35-40 minutes later a golden, deliciously fragrant Fresh Cherry Almond Cake will be calling your name from the oven!
After the cake is cooled a bit and turned out of the pan, the crème de la crème is an easy, 3-ingredient sweet almond glaze that's gently patted onto the cake with a small brush. The glaze goes on wet, but as it dries it forms a crisp, shiny, candy-like crust that not only makes this cake look gorgeous but adds a sweet little crunch to each bite.
See what I mean? Easy! Ridiculously Easy!
Raise your hand if you like to pit cherries
You won't see me wildly waving my hand! Well, at least not until I got this wonderful, inexpensive cherry pitter a few years ago. 
Don't let the cherry season pass!
Be sure to pick up some cherries next time you're at the market. Cherry season is sweet, but short.
They start being plentiful and affordable in mid to late June and stay that way for just a few weeks. You don't want to miss this Fresh Cherry Almond Cake. I think it will be one of those cakes you can't wait to make each year when cherry season arrives. I know it will definitely be on my list!
Café Tips for making this Ridiculously Easy Fresh Cherry Almond Cake
- I like to use a whisk to stir this cake together. A good whisk is an indispensable kitchen tool. You don't have to spend a lot of money on one of these little kitchen workhorses. I really like this one and this one. A nice whisk would make a great gift for someone who's just getting started in the kitchen.
- You will need an 8-inch round cake pan with sides that are at least 2 inches tall for this recipe. If your 8-inch cake pan is not 2 inches, use a 9-inch pan.
- Be sure to grease your pan generously for this Fresh Cherry Almond Cake. Both the almond flour and the cherries can make it difficult to remove from the pan if it's not greased well. I like to use baking spray to grease my pans. Baking spray is different than regular non-stick cooking spray. Baking spray has flour in addition to shortening which helps cakes to release easily. I like Baker's Joy, but there are other brands that also work well.
- I spray my pan with baking spray, then use a paper towel to make sure all the surfaces are coated with the spray. After using the paper towel I then spray the pan one more time again lightly.
- Using a round piece of parchment paper at the bottom of the pan ensures easy removal. You can purchase parchment paper in rolls or in circles that are already cut out to fit your pan. I love the pre-cut circles to make baking easy.
- No almond flour? Although almond flour adds incredible flavor (I say that it makes baked goods taste "fine"), you can make this cake without it. Just use 1½ cups of all-purpose flour and skip the almond flour. You can still call it an "almond cake" as it does have almond extract included in the cake and glaze ingredients.
- And speaking of almond extract, a little goes a far way and too much can be overpowering. It has a much stronger flavor than vanilla extract so you want to measure carefully.
- I’m a big fan of butter in cake recipes. This cake calls for oil (no butter) and I was a bit skeptical until I actually tasted the cake. Don’t be tempted to substitute butter as the oil keeps the cake light yet moist at the same time. And the flavor is wonderful!
- Any type of neutral-flavored oil works well in this recipe. Sunflower oil, grapeseed oil, canola oil and avocado oil will all work well.
- The best way to tell if a cake is done is with an instant thermometer. The amount of time that it takes for a cake to bake can be fickle, depending on your oven. A cake is done when it's between 205-210˚F. Instant thermometers can be used for so many things in the kitchen and aren't terribly expensive.
- The next best way to determine if a cake is done is the toothpick test. Insert a toothpick gently into the center of the cake. If the cake is done, it should come back out fairly clean or with just a few little crumbs. If it comes out with wet batter, the cake will need longer to bake.
- Because this cake contains fruit (which contains moisture), it's best enjoyed on the day that it's made. The crisp "candy" glaze will softened after a day. That being said, I have made it a day in advance, then warmed it, uncovered on a sheet pan in the oven for 15-20 minutes at 225˚F. The heat of the oven will dry the surface and restore that nice crisp outer coating.
Thought for the day:
For I am the Lord your God
who takes hold of your right hand
and says to you, Do not fear;
I will help you. Isaiah 41:13
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other's results and ideas for variations.
This Ridiculously Easy, one-bowl, no-mixer Sweet Cherry Almond Cake has a tender, moist crumb, lots of sweet cherries and a crisp, candy-like almond glaze.
- 16-20 sweet cherries, pitted and halved or use 16-20 frozen cherries (16 if the cherries are large)
- ½ cup plain yogurt or Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 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
- ½ cup of powdered sugar
- 2 tablespoons water
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
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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.
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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.
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In a medium-size bowl, whisk together the yogurt, sugar, and eggs and extracts until nice and smooth.
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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.
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Add the oil and whisk well. Don’t worry, at first it will seem to separate, but keep stirring until smooth.
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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.
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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.
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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.
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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.
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Allow cake to cool completely before serving (this will harden the glaze.) Sprinkle the top with powdered sugar if desired before serving
See Café Tips above in the post for further instructions and more detailed tips.
If you don't have almond flour and don't want to purchase it, this cake will be delicious with 1½ cups of all-purpose flour instead of 1 cup of flour and ½ cup of almond flour.
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Danielle says
This is yet ANOTHER fantastic recipe from you! I made it yesterday for a friend's birthday, and it was so delicious (and ridiculously easy) that I'm making it again tomorrow for an afternoon visit with family. I served it with homemade roasted cherry ice cream. I can barely wait until tomorrow!
Question about glazing: Do you glaze the warm cake while it's still on the cooling rack, or do you move it to a platter first? I've been worried about moving the finished cake, so I've just been glazing it right on the platter. I don't think my (probably incorrect) method made a difference with the French Grandmother's Lemon Cake, but with this recipe, I think putting the warm cake right on the platter made the bottom a little sticky, especially with the extra moisture from the cherries. It didn't suffer for this, but I'm just looking for clarification about whether you like to glaze on a rack or on the platter. Thanks so much!
Chris Scheuer says
Thanks so much, for taking the time to leave a review, Danielle! So happy you enjoyed this cake 🥰
Regarding your question, I ususally glaze it right on the cooling rack and let it set up a bit before moving it to the serving platter.
Kathleen says
This delicious cake did not last long. I followed your recipe exactly and what a treat! I'll be making it again with other summer fruit. We just loved it.
Lindsay @ The Café Sucre Farine says
Wonderful! Thanks for your review, Kathleen!
Jill Phillips says
So sorry, reread the recipe and see where that’s an option.
Thank you, mine turned out beautiful, hope it tastes as good as it looks.
Lindsay @ The Café Sucre Farine says
Enjoy, Jill!
Jill Phillips says
Your pictures shows what looks like a dusting of powdered sugar on top. No suggestion of that in recipe. Is this just an option for looks?
nomchin says
Hi, is it possible to layer this cake? I want to make it into a 3 layer cake with some vanilla custard and cherry compote filling in between. Thanks in advance!
Chris Scheuer says
Hi Nomchin, that sounds delicious and should work fine with this cake recipe!
Tessa says
This is the second cake recipe of yours that makes me look like a GREAT baker! (I first found your French Grandmere’s Lemon Yoghurt Cake a few years ago and my French mother in law asked for the recipe!!) 🙂
The recipe is so simple and straightforward. I came across the cherry cake recipe over the holidays and because it’s not cherry season I used amarena cherries. I rinsed them a little before using and, wow!
As you said…., “This cake….!!”
Thank you, Chris.
Chris Scheuer says
Wonderful! Thank you for letting us know, Tessa!
INGE KOHL says
My cake is in the oven. Reading through the recipe several times, I was wondering about the almond flour. You never mentioned if you mixed it with the flour or just added it after you added the flour. Probably doesn't matter, but I was going nuts rereading the recipe multiple times.
Chris Scheuer says
Ah, thanks for the heads up, Inge. I meant to say "flours". I have corrected the recipe to clarify that.
Samantha says
Thank you for this recipe! I just made it and it's amazing! I made some changes based on my dietary restrictions, and had to adjust it for my smaller pan, but it is easily one of the best loaf recipes I've ever made.
I halved the recipe to fit my 8x4 loaf pan, used 1 egg and 2 tbsp applesauce in place of 1 1/2 eggs, replaced the sugar with coconut sugar, replaced the apf with white whole wheat flour and I omitted the glaze (I felt it was sweet enough for my taste).
It took 30 minutes to bake at 350, and I started checking around 25 minutes. It has an absolutely wonderful crumb and is incredibly DELICIOUS!
Chris Scheuer says
Thanks for sharing your results, Samantha! Glad you made it work for you!
Julie Symmes says
Another fabulous recipe. I had frozen sour cherries which I used as suggested, and the cake couldn’t have been better.
Perfect for almond and cherry lovers! Had to sneak back for a second slice…
Chris Scheuer says
Awesome! Thanks so much for letting us know, Julie!
Julie says
Just made this and it was delicious! How do you store this cake - refrigerator or covered and left out?
Chris Scheuer says
Hi Julie, so glad you enjoyed it. The cake is fine to store overnight at room temperature. If you want to store it longer than that, I would freeze it.
Helen says
The absolute best cake I have ever made. Rave reviews from everyone. Trying it with peaches today. Thanks for the recipe !!!
Chris Scheuer says
Yay! I'm so glad, Helen!
Gretchen says
Hello Chris, I have 1 more question for you.
Do you normally glaze what was originally the bottom of the cake (the side that baked on the bottom of the pan) or the top of the cake (the side the was exposed while baking) ?
According to your description in step 8, I turned the cake out/upside down on to the cooling rack & right away glazed what was originally the bottom of the cake. As it cooled, what was originally the top of the cake which as sitting on the rack became crisp in such a lovely way... it had me wonder... Which side do you glaze ?
Thank you.
Celeste says
I have the same question as Gretchen regarding whether you glaze the bottom or top of the cake?
Chris Scheuer says
Hi Celeste, sorry I somehow missed this. Invert the cake out of the pan after it has cooled for 10 minutes onto the rack. Then the bottom of the cake will become the top side that you glaze in the next step. I have clarified that in the recipe, thanks!
Gretchen says
Have you ever attempted this cake with frozen cherries?
I'm thinking to cut the cherries in half, defrost them & place them in a strainer to drip off the extra juices/liquid prior to topping the cake with them just before baking it. Do you feel this will work? And do you have any other suggestions?
Thank you.
Chris Scheuer says
Hi Gretchen, I haven't tried this with frozen cherries. If I did though, I think I would cut the cherries in half or perhaps smaller and then pop them back in the freezer until I was ready to bake the cake. I'd fold them in and then bake the cake right away before they have a chance to thaw. I ofen do that when baking with frozen blueberries or raspberries and it works out well.
Gretchen says
Yummy yummy!! It turned out beautifully!!
Yes! Frozen cherries work in this recipe! I followed Chris' suggestions above & this deeeelicious cake turned fabulous!
Literally, EVERYONE who ate it exclaimed about how good it was! ....that's thanks to Chris' wonderful recipe.
The hostess even asked me for the recipe. So we may have yet another raving fan of Cafe Sucre Farine.
I know I am one! I love your beautiful website & your well instructed recipes!
Chris, Thank you SOOO much for your reply & so promptly.
It was very helpful & much appreciated!
I made my cake gluten free (GF).
GF baking is can be tricky, but I substituted "Bob's Red Mill Gluten Free 1-to-1 Baking Flour" in this recipe & it worked well.
I'd initially mixed half my precut refrozen cherries into the batter & the other half I placed on top of the cake just before baking. That's what I done until this happened...
Bakers Encouragement: some baking mistakes CAN be fixed.
I slid my cake into the oven to bake, and then I noticed my premeasured oil sitting on the counter! OH no!! I'd forgotten to mix in the oil just prior to mixing in my frozen organic cherries!
Fortunately, I'd chosen to grease & line the sides of my round pan with parchment paper in addition to the bottom of the pan.
Working expeditiously, I immediately took the cake out of the oven, poured the batter back into my mixing bowl, stirred in the oil & poured the batter back into the pan... & back into the oven it went.
Whewww! Fortunately, it all worked out! The end result was a moist & very delicious cake!
Thanks again Chris!
Gretchen says
Clarification about my gluten free version of this cake:
I used 1 cup of gluten free 1-to-1 flour (brand mentioned above, instead of the all-purpose wheat flour), and I used 1/2 cup of almond flour.
I hope that helps for all you GF people.
Fae says
I'm so in love with the recipe Chris. I'm from Malaysia and the ingredients are easy to find here. I've made twice and about to make layers of this cake for my daughter's birthday (going to replace cherry with oreos, sorry!). Thanks to you. XO
Chris Scheuer says
Thanks so much, Fae, all the way to Malaysia! I'm so happy you've enjoyed the recipe and appreciate you taking the time to share your review. Happy birthday to your daughter! I love the idea of the oreos!
Ellen says
This cake is excellent... just made it. Thank you .
Chris Scheuer says
Yay! So happy you enjoyed it, Ellen!
Elsa Moore says
I would like to send you a photo of my cake, looks nothing like yours, maybe too much oil, although I used only 1/2 C of grape seed oil.
Elsa Moore says
I think I might have used EVO instead of the grape seed oil, could that have made the texture oily?
Chris Scheuer says
Hi Elsa, first of all, I'm sorry you didn't have good results with this cake. I hate wasting good ingredients.
It could have been the EVO. I suggest using a neutral-flavored oil for this cake. Olive oil is heavier and although some cake recipes call for olive oil it definitely could be what cause your problem. I would try it again with a lighter oil, I think you'll have good results!
Elsa Moore says
Thanks Chris. I picked up the EVO thinking it was the grape seed oil. I will try again.