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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. I had, for the most part, avoided cherries except for eating big handfuls outdoors and seeing how far I could spit the seeds (I know, I know, not very ladylike). It was such a pain to pit them and I hated the way they stained my hands. Now I love buying cherries and using them in all kinds of recipes. In fact, it takes me less than 10 minutes to pit enough cherries to make a batch of this delicious Sweet Cherry Freezer Jam! YAY!
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:
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Ridiculously Easy Sweet Cherry Almond Cake
Ingredients
For the cake:
- 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
For the glaze:
- ½ cup of 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
Nutrition
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Baked cake took 60 mins to cook which meant outside if cake overdone and dark. Any suggestions. Thank you.
Hi Brenda, Sorry to hear about your cake being too dark on the outside - that's always frustrating! The most common reason a cake becomes overbaked on the outside while underbaked in the middle is the oven temperature. When your oven is set too high or is running hotter than it claims, the outside of the cake will set and brown too quickly. If you don't already have one, we recommend purchasing or borrowing an oven thermometer so you can be certain that your oven temperature is accurate. Hope this helps!
Can I use almond flour instead of all purpose flour.
Hi Maleka, This cake hasn't been tested with 100% almond flour. You might have better success with substituting GF all purpose flour for the regular flour in this recipe. Hope it turns out well for you!
I made this cake! It was actually 'ridiculously easy' and it turned out wonderful! I did everything as the recipe goes except I doubled it and used a 9 x 13 pan. I am having a large dinner party and needed a bigger cake! I also used my own home grown frozen pitted sweet cherries. They look so lovely on the top of the cake after cooking! Oh, and I added lightly toasted sliced almonds to the top before I put the glaze on. Just to add some more lovely crunch! Looking forward to serving my guests this elegant cake! Thank you!
Hi MJ, Thanks for the great review! It's wonderful to hear how well this recipe turned out for you. Homegrown cherries sounds like an amazing touch - wow! Thank you for sharing your experience of doubling the recipe in a larger pan. Hope you and your guests had a lovely dinner party!
Grandling #2 votes that we make this cake ("Like, literally soon, Grumpy!") but with your Sweet Cherry Buttercream from the French Almond Cake. I can't see a single flaw in her thinking, but I told her we'd better check with the maestro before proceeding. Can you foresee any problems with her plan?
It sounds like a very GRAND idea to me, Grumpy!
Can sour cream be substituted for yogurt?
Yes! Sour cream or buttermilk will both work in place of the yogurt!
Made this cake today, delicious, already wondering what other fruits I could use as cherry season has finished, open to suggestions !!! /10 great recipe YUM!
Hi Lynda, so happy you enjoyed this cake! In regard to your question, blueberries would be delicious! You could also use diced apples or pears!
Blueberries it is! Cheers
Made this cake today, delicious, already wondering what other fruits I could use as cherry season has finished!!! 10/10 great recipe
A quick ingredients question, if we may, since we use a scale for measuring out ingredients where we can. For this recipe, using the metric tab, you have listed 1 cup granulated sugar as "236.59 g granulated sugar". Elsewhere (every-elsewhere, we think), you list 1 cup granulated sugar as 200 grams. Is the amount listed for this recipe an error, or does this recipe simply call for a bit more sugar?
Thanks for the help!
Hi John, good catch! I use an app that is part of my recipe plugin to convert my recipes from U.S. Customary to Metric. Sometimes in the process, there can be a mistake. I just ran the cup of sugar through the converter again and it did give a result of 200g. Thanks!!
I have made this cake several times now and it is both easy and delicious! I always have the ingredients on hand and it has become a go-to treat. I’ve used frozen cherries, frozen mixed berries and fresh blackberries and I’m looking forward to trying other fruits. When I’ve used frozen fruit I did as another reviewer suggested and used the juices from thawing in the glaze which works great and boosts the fruit flavor. Thanks for the great recipe!
Awesome! Thanks for letting us know, Stephanie!
If you use frozen cherries should you thaw them first?
Teri
Hi Teri, I would halve them and then let them sit and thaw on several thicknesses of paper toweling to absorb the extra juices.
Hello - If I want to use 4 oz of almond paste instead of the almond flour, do you think I should increase the 1 cup of flour to 1 1/2 cups? Thank you!
Hi Amanda, I haven't tried this cake with almond paste, so I can't say for sure - but I think you'll get a very different result.
Can you freeze this cake please
Yes, it freezes well. Enjoy, Elaine!
Thank you, enjoy your recipes......Queensland, Australia.
Heyjust a question please- if I want to make a double your cherry cake should I then use a 16inch baking pan? Please reply now so I can make it for xmas please dear. Thankyou so much.
Hi Rose, I haven't tried making this in a 16-inch pan. It may take a long time for the center to get done. You might be better off making two smaller cakes.
This is amazing! I made it and didn’t change a thing. I would double the recipe, because it is a little cake. My daughters called it Cherry upside side down cake. I call it delicious! Thank you for another amazing recipe.
Hi Margarita, so happy you enjoyed this recipe. Thanks for sharing your review!
I just made this cake. It is so yummy, and yes, easy to make. I put shivered almonds on top.
Awesome! Thank you for the review, Norma!
Did this recipe for my family as a change to our usual muffins. I doubled the recipe. I wanted to reduce the sugar so I used 1 cup of Stevia and 1 cup of coconut sugar in place of the 2 cups of granulated sugar it called for. I used frozen cherries and more than what was called for. About 45 frozen cherries. However I blitzed the frozen cherries in the food processor to get smaller bits and I put it into the batter right after without waiting for it to drain or come to room temperature. The batter filled (2) 9.5 x 5.5 inch loaf pans. The cake was a hit . I did not use the glaze because of the added sugar but I can see that it would have given a nice crispness to the exterior if I had used it. The cake was fluffy and moist and my family enjoyed the smaller chunks of cherry versus whole cherries. Thanks for a lovely recipe.
Thank you for the review, Tracy!
Wow! Just Wow! My husband baked this, according to recipe on Tuesday. The two of us loved it! It disappeared, so he made another one today, Thursday. For 2nd cake, he added more cherries & quartered them. I actually think the cake was better exactly according to recipe. That way, the almond cake flavor & glaze can be tasted too. Thank you so much for this recipe!
Wonderful! Thank you for the review, Carlos!
can you use all almond flour and omit the white flour?
Hi Pamela, I haven't tried this cake with 100% almond flour. I think you might have better success with subbing GF AP flour for the regular flour in this recipe.
Excellent recipe! All of the cakes I've made from site are incredible. I prefer cakes without buttercreams, so this style is great for me but also for our whole family to have with tea, as breakfast, or to bring to casual gatherings. Only problem is that I usually need to make two!
Thank you, Sara! So glad you enjoyed this!
Hi Chris,
Can you make this a chocolate cake using almond and cherries?
Hi Sandy, I haven't tested this recipe with chocolate so I can't say for sure.
Hi Chris,
I would like to make this cake for Memorial day and wondering if you could serve with cherry coulis. I have used almond
and cherry combo before and it's delightful.Thanks in advance.
That would be delicious!
I gave this a try as a double recipe using frozen cherries. I cut them up into quarters and plopped them all over the top of the cake batter, avoiding the edges. As the cake baked the cherry bits almost entirely disappeared, but seemed to be fairly well-distributed through the cake once we cut into it. I would actually like to add more cherries than the recipe calls for, but worry that would cause difficulties, particularly with frozen cherries - any thoughts?
A double recipe in a 9x13 pan in my oven was done at 40 minutes, and could probably have done with just a bit less.
Hi Katy, I haven't tried this recipe with frozen cherries so I can't say for sure. My guess is that the cake would get soggy with more frozen cherries.
This recipe was easy and very delicious. Mine came out a little dark once it got to 200° but tastes fine. T, but it’s really lovely he only change I made was to use the drained cherry juice from my frozen cherries in the glaze instead of water. Next time I might add more cherries but it’s really lovely!
Thanks for your review, Stephanie!
I only had canned cherries but still enjoyed the result. I cut the sugar in half and didn't glaze the cake and it was still a little on the sweet side for me. The original recipe is over 6 teaspoons of sugar per slice if you assume it serves 12. Thanks for the recipe though!
Thanks for letting us know!
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!
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.
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.
Wonderful! Thanks for your review, Kathleen!
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.
Enjoy, Jill!
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?
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!
Hi Nomchin, that sounds delicious and should work fine with this cake recipe!
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.
Wonderful! Thank you for letting us know, Tessa!
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.
Ah, thanks for the heads up, Inge. I meant to say "flours". I have corrected the recipe to clarify that.
This the second cake I have made from your wonderful selection. So delighted. My husband ate the whole thing in one day. I doubled the glaze only because when I made your amazing French almond cake for the very first time, I accidentally put too much powdered sugar in the bowl so I went with it, doubling the glaze, and it was so perfect!
Thank you so much for these superb recipes. So glad to have found your site.
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!
Thanks for sharing your results, Samantha! Glad you made it work for you!
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…
Awesome! Thanks so much for letting us know, Julie!
Just made this and it was delicious! How do you store this cake - refrigerator or covered and left out?
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.
The absolute best cake I have ever made. Rave reviews from everyone. Trying it with peaches today. Thanks for the recipe !!!
Yay! I'm so glad, Helen!
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.
I have the same question as Gretchen regarding whether you glaze the bottom or top of the cake?
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!
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.
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.
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!
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.
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
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!
This cake is excellent... just made it. Thank you .
Yay! So happy you enjoyed it, Ellen!
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.
I think I might have used EVO instead of the grape seed oil, could that have made the texture oily?
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!
Thanks Chris. I picked up the EVO thinking it was the grape seed oil. I will try again.
Hello
Could I use almond meal instead of almond flour
Love your recipes
Thanks for sharing
Nathalie B.
Hi Nathalie, you could use almond meal. The texture of the cake will be a little coarser but still delicious.
You always have my attention with "Ridiculous' in the title! This cake is moist, delicious and ridiculously easy! Very good call to wrap the cherries in paper towels while stirring together the other ingredients. Husband's plate is sitting beside the remainder - just in case he needs to taste test - one more time! Keep the wondeerful recipes coming -please. Bless you.
Thank you Denise! I love that your husband left his plate out! 💕 Thanks for sharing your results!
Could I use a jar of Morello Cherries drained?
That would be delicious! Just drained them very well. Maybe even put them between paper towels after draining to remove more of the juice.
Excellent recipe!
Like that you just need one bowl & a whisk!
Used frozen cherries instead & Cake was Great!
Thank you for sharing!!
Awesome, thanks for sharing your results, Ellen 💕💕
Cherry Almond cake was not only outstanding, but super duper easy to make as I was preparing dinner (yes, that easy)! Keeping this recipe close by, the only extra step I recommend, is when pouring cherries on top, push them in a bit, so they all don’t end up on the bottom and make the base mushy. Yum, yum! Thanks Chris!
Thanks so much, Tammy, for sharing your results!
Five stars for us. Hosted a pop up dinner here for 6 on Saturday. Had 3 fantastic peaches , so made quick peach sauce plus a vanilla sauce (akin to butterscotch, seems to me). Warmed both sauces before plating your cherry cake. Hubby has celiac disease, so subbed a cup of gfjules gluten free flour for regular. Hands down, a home run!! Thanks, Chris.
Guests went home with jars of your Sweet Cherry Jam (+habaneros), also a hit here. (My fifth batch, I believe?) No, seventh!!!
This is so awesome to read!! Thank you so much for sharing and for taking the time to leave this comment, Robin! I really appreciate it 💕
I’ve got everything out on the counter ready to make this and my cake pans aren’t 2 inches tall! They are 1 1/2”. Don’t have any round pan that is. Only have a square 9” pan. What would you suggest?
Make it in the 9-inch square pan. That should work fine!
Chris, we loved the cherry almond combination. Another great recipe. Thanks.
FYI, I used coconut milk yogurt for this cake and the French Grandmother's lemon yogurt cake and it works perfectly. Also, I've at 5720 feet altitude and have not needed to adjust your recipes for attitude. I do usually use high altitude flour.
That's great to know, Carol! Thanks so much for sharing your results!
Absolutely delicious! I made this cake yesterday. Going into my save file!
Thanks so much, Perri! I'm so happy you enjoyed it!
I made this cake, Fresh Cherry Almond Cake, this morning. It is absolutely delicious! The cherries work out well and the almond extract and almond flour give the cake a wonderful texture. I did not use the powdered sugar before serving it but next time I think, like someone else said above, that I'll sprinkle toasted, sliced almonds on the top before serving. this is a terrific recipe!
Thank you, Susan! I'm so happy you enjoyed it and appreciate you sharing your results!
Thank you for the recipe. The cake is very moist and delicious and looks very elegant! It is the first time I have used almond flour and we liked the cake. This recipe is a keeper.
Thanks so much, Carol, for sharing your results. I'm so happy you enjoyed it!
Just made this with Minnesota tart cherries & served it for breakfast... Yummy! May back off a bit on the oil as there was a bit left in the pan but the cake slipped out with ease! May try this with fresh peaches next.. My family says "thanks!"
So happy you enjoyed it! Thanks for sharing your results. Love those Minnesota cherries!
I’m using sour cream as a substitute for yogurt. Do I add lemon juice for the tangy flavor that would be missing?
Thanks
Sour cream will be delicious, Stephanie! You don't need any lemon.
I made this cake today and it is amazing. So pretty and tastes so good. Wonderful to use sweet cherries in an amazing dessert. Shared recipe with several friends to make and enjoy. I really enjoy making so many of your recipes! Thank you!
You're welcome, Gayle! Thanks so much for sharing your results!
Chris, can't wait to try this recipe. I am hoping you will tell me that I can use frozen or dried cherries in this recipe, as the fresh cherries in my area are kind of hit or miss. Cherries and almonds, what's not to love?
Thank you
Hi Renee,
I think that frozen cherries might be a little too wet but dried cherries will be delicious. I would probably cut each one in quarters so that the cherries are well distributed. Enjoy!
Chris, made the cherry almond cake. It is so ridiculously easy and oh so yummy. I didn’t even sprinkle with the powder sugar. I didn’t need it. I think next time I will also sprinkle sliced almonds on it. Thanks for all your recipes. All of the ones Ivd tried, none has been a disappointment.
Thank you, Bobbi, 💕 I'm so happy you enjoyed it! Thanks so much for sharing your results!
I want to bake every recipe you have! They ALL call my name. I am trying to eat low carb so I have to save them for company. Of course, not much company these days due to the virus....oh what to do! Thanks for keeping these amazing recipes coming!
Patti
Haha! Thanks so much for your kind words, Patricia.
Can I use gluten free flour in this recipe or do I have to add anything to it extra? Thanks
Hi Mary Ann, I am not an expert on GF baking. I tested this recipe with a combination of all-purpose and almond flour as well as with 100% all-purpose flour with good results. Perhaps one of our GF readers could chime in here and give more experienced advice.
You most certainly can substitute gluten free flour for the all-purpose. In fact GF flour is very fine and so gives a lovely texture to cake. I literally substitute using the same measures. Give it a try. I'm going to even though cherries aren't in season in Australia at the moment. Our supermarkets stock your cherries right now and whilst I tend to only bake with seasonal ingredients I have to try this recipe!
Thank you so much, Tracey! I know this will be helpful to lots of other readers too! 💕
Hi, can i use another kind of fruits please?
Thank you !!
You are incredible amazing
Hi Maria, thanks for your kind words. As long as the fruits are not too watery that should work fine. I would drain most fruit on paper towels first, so the cake doesn't get soggy.
Hi Chris,
Love your recipes, been a long time follower! Quick question for you - the recipe does not include cherries. Wondering how many you used? I'm excited to try this! Thanks, K
Thanks, Kristen! Just refresh your screen. The cherries are there now. It's hard to have a cherry cake without cherries, isn't it? 😂
Please let us know how many cherries you used. Unfortunately, you don't list the cherry amount in the ingredients. Thanks!
It should be fixed now, Kathy. Just refresh your screen.
I don't see cherries listed in the ingredients?
Hi Shawn, the recipe writer was asleep on the job this morning! It's corrected now. I'm so happy I have lots of extra "eyes" out there! Thanks!
Cherry almond cake looks delicious, and I’m considering making it, but I don’t see a recommendation for the number of cherries to use? It was left off the recipe.
Thanks, Lora! I've corrected the recipe. If you refresh your page, it will be correct.
Cherries?
Sorry, just refresh and the cherries will be there!
How many cherries? I don't see them listed in the recipe.
Thanks
Haha! I'm such a dingbat sometimes! That would help in a cherry cake, right? I've added that to the recipe. Thanks!