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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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Nathalie says
Hello
Could I use almond meal instead of almond flour
Love your recipes
Thanks for sharing
Nathalie B.
Chris Scheuer says
Hi Nathalie, you could use almond meal. The texture of the cake will be a little coarser but still delicious.
Denise D Capley says
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.
Chris Scheuer says
Thank you Denise! I love that your husband left his plate out! 💕 Thanks for sharing your results!
Joann says
Could I use a jar of Morello Cherries drained?
Chris Scheuer says
That would be delicious! Just drained them very well. Maybe even put them between paper towels after draining to remove more of the juice.
Ellen Neidle says
Excellent recipe!
Like that you just need one bowl & a whisk!
Used frozen cherries instead & Cake was Great!
Thank you for sharing!!
Chris Scheuer says
Awesome, thanks for sharing your results, Ellen 💕💕
Tammy says
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!
Chris Scheuer says
Thanks so much, Tammy, for sharing your results!
ROBIN MARIN says
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!!!
Chris Scheuer says
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 💕
Peggy says
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?
Chris Scheuer says
Make it in the 9-inch square pan. That should work fine!
Carol Manning says
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.
Chris Scheuer says
That's great to know, Carol! Thanks so much for sharing your results!
Perri says
Absolutely delicious! I made this cake yesterday. Going into my save file!
Chris Scheuer says
Thanks so much, Perri! I'm so happy you enjoyed it!
Susan Harrison says
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!
Chris Scheuer says
Thank you, Susan! I'm so happy you enjoyed it and appreciate you sharing your results!
Carol says
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.
Chris Scheuer says
Thanks so much, Carol, for sharing your results. I'm so happy you enjoyed it!
Quilt-Ann says
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!"
Chris Scheuer says
So happy you enjoyed it! Thanks for sharing your results. Love those Minnesota cherries!
Stephanie says
I’m using sour cream as a substitute for yogurt. Do I add lemon juice for the tangy flavor that would be missing?
Thanks
Chris Scheuer says
Sour cream will be delicious, Stephanie! You don't need any lemon.
Gayle Humann says
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!
Chris Scheuer says
You're welcome, Gayle! Thanks so much for sharing your results!
Renee says
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
Chris Scheuer says
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!
Bobbi McMillen says
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.
Chris Scheuer says
Thank you, Bobbi, 💕 I'm so happy you enjoyed it! Thanks so much for sharing your results!
Patricia Ann Holden says
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
Chris Scheuer says
Haha! Thanks so much for your kind words, Patricia.
Mary Ann says
Can I use gluten free flour in this recipe or do I have to add anything to it extra? Thanks
Chris Scheuer says
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.
Tracey Parmentier says
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!
Chris Scheuer says
Thank you so much, Tracey! I know this will be helpful to lots of other readers too! 💕
Maria says
Hi, can i use another kind of fruits please?
Thank you !!
You are incredible amazing
Chris Scheuer says
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.
Kristen Costigan says
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
Chris Scheuer says
Thanks, Kristen! Just refresh your screen. The cherries are there now. It's hard to have a cherry cake without cherries, isn't it? 😂
Kathy says
Please let us know how many cherries you used. Unfortunately, you don't list the cherry amount in the ingredients. Thanks!
Chris Scheuer says
It should be fixed now, Kathy. Just refresh your screen.
Shawn says
I don't see cherries listed in the ingredients?
Chris Scheuer says
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!
Lora Westphal says
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.
Chris Scheuer says
Thanks, Lora! I've corrected the recipe. If you refresh your page, it will be correct.
Fx says
Cherries?
Chris Scheuer says
Sorry, just refresh and the cherries will be there!
Kris Stewart says
How many cherries? I don't see them listed in the recipe.
Thanks
Chris Scheuer says
Haha! I'm such a dingbat sometimes! That would help in a cherry cake, right? I've added that to the recipe. Thanks!