Cherry Almond Cake
This Cherry Almond Cake is a soft, tender cake made with almond flour, honey, butter, and sweet cherries, finished with slivered almonds for a lightly crisp topping.
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ½ cup honey
- ½ cup butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ cup milk
- 1 cup fresh or frozen cherries, halved
- ½ cup slivered almonds
Instructions
- Preheat your oven to 350°F. Grease an 8-inch round baking pan.
- In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, honey, melted butter, vanilla extract, almond extract, and milk until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the halved cherries.
- Pour the batter into the prepared pan and smooth the top. Sprinkle the slivered almonds evenly over the top.
- Bake for 30–35 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
Notes
- Use room temperature eggs: This helps them mix more evenly into the batter and improves texture.
- Don’t over mix: Stir just until the batter comes together, over mixing can make almond flour cakes dense.
- Check doneness early: Almond flour browns quickly, so start checking around the 30-minute mark. Tent with foil if the top darkens too fast.
- Let it cool: The cake firms up as it cools. Let it rest at least 10 minutes before slicing to avoid crumbling.
- Serve simply: This cake is great on its own, but a dollop of whipped cream, dusting of powdered sugar or spoonful of Greek yogurt makes a nice touch.
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