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almond cherry cake slice on a plate
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4.42 from 12 votes

Cherry and Almond Cake

Soft cherry and almond cake packed with cherries and ground almonds; this is an easy recipe for a delicious cake that is moist, tender, and full of flavor.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Cakes
Cuisine: German
Servings: 14 slices
Calories: 379kcal
Author: Adina

Equipment

  • 1 Spring form 24-26 cm/ 9.5-10-inches diameter.
  • 1 Electric mixer or stand mixer

Ingredients

  • 350 g cherries 12.5 oz, weighed after pitting, Note 2
  • 2 tablespoons all-purpose flour for the cherries
  • 250 g unsalted butter 9 oz/ 1cup
  • 200 g granulated sugar 7 oz/ 1 cup
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 4 eggs large, Note 3
  • 250 g all-purpose flour 9 oz/ 2 cups
  • 150 g ground almonds 5.5 oz/ 1 ½ cup
  • 3 ½ teaspoons baking powder
  • 1 pinch of salt
  • 125 g sour cream 4.5 oz/ ½ cup
  • 2 tablespoons flaked almonds

Instructions

  • Preparations: Preheat the oven to 160 degrees Celsius/ 320 degrees Fahrenheit. Butter the springform and sprinkle it with 1-2 tablespoons of ground almonds; shake the pan to coat it with the almonds. Turn it over the sink and pat gently to remove the excess nuts (Note 4).
  • Prepare cherries: Pit the cherries if using fresh. Defrost and drain frozen or canned ones. Pat them dry with kitchen paper.
  • Wet ingredients: In a large bowl, beat the soft butter and the sugar until pale and fluffy. Add the vanilla extract and lemon juice and stir to incorporate them. Add the eggs, one by one, beating well in between.
  • Dry ingredients: In another bowl, mix the flour, ground almonds, baking powder, and salt. Add them gradually to the egg mixture, alternating with the sour cream.
  • Mix the cherries with the 2 tablespoons of flour; this will prevent them from sinking to the bottom of the cake. Fold into the batter.
  • Place the batter into the prepared springform and sprinkle with the flaked almonds.
  • Bake for about 1 hour or until a toothpick inserted in the middle of the cake comes out clean.
  • Cool the cake in the pan for about 20 minutes. Run a small knife around the tin ring to help release the cake, if necessary. Remove it from the tin and let it cool on a wire rack.

Notes

  1. Always use a digital kitchen scale in baking (Amazon affiliate link). This recipe was developed using the metric system, and that's how it will work best.
  2. Either sweet or sour fresh cherries or the same amount of canned (drained) or frozen (thawed) cherries.
  3. Please use medium eggs if you live in Germany (like I do).
  4. You can also line the pan with parchment paper or butter and flour it.

Nutrition

Serving: 1slice | Calories: 379kcal | Carbohydrates: 36g | Protein: 7g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Cholesterol: 97mg | Sodium: 217mg | Fiber: 2g | Sugar: 19g