Description
A moist and tender cherry almond cake made with buttermilk, perfect for brunch or dessert.
Ingredients
Scale
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh or frozen cherries, pitted and halved
- For the Topping:
- 1/4 cup sliced almonds
- 1 tablespoon turbinado sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in almond extract and vanilla extract.
- Gradually add the flour mixture in three parts, alternating with buttermilk, beginning and ending with flour mixture. Mix just until combined.
- Gently fold in cherries, being careful not to overmix.
- Pour batter into prepared pan. Smooth the top. Sprinkle sliced almonds and turbinado sugar over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Serve at room temperature, optionally with whipped cream or a dusting of powdered sugar.
Notes
If using frozen cherries, do not thaw them before adding to the batter. For best almond flavor, use high-quality almond extract.
Nutrition
- Calories: 380
- Sugar: 30g
- Fat: 18g
- Carbohydrates: 49g
- Protein: 7g