Cherry Almond Cake

@seattlehanddoc
Father of 5, Orthopedic Surgeon, Chief of Ortho Surgery Swedish Med Center, Board Director Proliance Surgeons, Orthopedic Specialists of Seattle
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Updated: 4/20/2025
1 hour 25 minutes Prep: 15 mins + 10 mins cooling time Serves 10

Ingredients (8)

  • ½ cup unsalted butter, softened and extra for pan
  • 1 cup all-purpose flour
  • 1¼ teaspoon baking powder
  • 1¼ cup white sugar
  • 2 eggs
  • 2 teaspoons almond extract
  • 1 (15-ounce) can tart Bing cherries, drained
  • confectioners’ sugar for dusting

Directions

  1. Preheat the oven to 350 degrees and butter a springform pan.
  2. Mix flour and baking powder together in a bowl.
    1. Beat ½ cup softened butter and sugar together in a bowl using an electrical mixer until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until smooth. Add almond extract and mix until just combined. 
  4. Stir flour mixture into butter mixture until well mixed. The batter will be thick.
  5. Scrape batter into the prepared pan and smooth the surface.
  6. Place drained cherries (or peaches) over the batter evenly.
  7. Bake in the preheated oven until the top is golden brown and a tester inserted in the center comes out clean, about 1 hour (watch near the end because all ovens vary).
  8. Transfer pan to wire rack to cool cake for 10 minutes.
  9. Remove the cake from the springform pan and dust with confectioners’ sugar.

Nutrition

Per serving (10 servings)

276
Calories
3g
Protein
10g
Fat
44g
Carbs
Saturated Fat 6.1g
Sodium 77mg
Fiber 1g
Sugar 33g

Dietary Information

Vegan Vegetarian Dairy-Free Low Calorie Contains Soy Contains Sesame