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To make a delicious cherry almond cake, you need some key ingredients. Here’s what you’ll need: - 1 cup all-purpose flour - 1/2 cup almond flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1/2 teaspoon pure almond extract - 1 cup fresh or frozen cherries, pitted and halved - 1/4 cup sliced almonds, for topping - Powdered sugar, for dusting These ingredients combine to create a cake that is both moist and flavorful. The combination of almond flour and cherries gives the cake a unique taste. If you need substitutes, there are some easy options: - Use coconut flour instead of almond flour for a nut-free option. - Replace granulated sugar with coconut sugar for a healthier choice. - You can use egg replacers for a vegan cake. For best results, make sure your butter is soft. Room temperature eggs mix better with the other ingredients. Add some fun touches to your cake! Here are some ideas: - Top with whipped cream for extra creaminess. - Add a drizzle of chocolate sauce for a sweet twist. - Sprinkle fresh mint leaves for a pop of color. These garnishes make your cherry almond cake look stunning and taste even better! You can find the full recipe above. Enjoy baking! First, you need to preheat your oven to 350°F (175°C). This step is key for even baking. Next, grab a 9-inch round cake pan. Grease it well with butter or cooking spray. Then, line the bottom with parchment paper. This makes it easy to take the cake out later. In a medium bowl, add the all-purpose flour, almond flour, baking powder, baking soda, and salt. Use a whisk to mix them together. This helps combine all the dry ingredients evenly. Set this bowl aside for now. In a large mixing bowl, add the softened butter and granulated sugar. Use an electric mixer on medium speed. Beat this mixture for about 3-4 minutes. You want it to turn light and fluffy. This step adds air to the batter, making your cake soft. Now, add the eggs one at a time to the butter mix. Make sure to mix well after each egg. Once all the eggs are in, add the vanilla and almond extracts. Mix until everything is combined. This adds great flavor to your cake. Take the dry flour mix and gradually add it to the wet ingredients. Mix gently on low speed or use a spatula. Stop mixing as soon as you see no dry flour. Overmixing can make the cake tough, so be careful. Now, fold in the halved cherries gently. Use a spatula to keep them whole and evenly mixed in the batter. Once done, pour the batter into your prepared cake pan. Smooth the top with a spatula. Sprinkle the sliced almonds on top for added crunch. You can find the Full Recipe in the earlier sections. For the best cherry almond cake, set your oven to 350°F (175°C). This temperature helps the cake rise evenly. Bake for 30 to 35 minutes. Check with a toothpick to see if it's done. It should come out clean with a few moist crumbs attached. One common mistake is overmixing the batter. Mix just until the dry and wet ingredients combine. Overmixing makes the cake dense and tough. Also, remember to fold the cherries in gently. This keeps them whole and adds texture. To get a light and fluffy cake, cream the butter and sugar well. Beat them for 3 to 4 minutes until they look pale and fluffy. Use room temperature eggs for better mixing. Finally, let the cake cool fully before serving. This helps the flavors develop and the texture firm up. For more details, check the Full Recipe. {{image_4}} You can make a gluten-free version of the cherry almond cake. Start by using gluten-free all-purpose flour instead of regular flour. Make sure the flour blend has xanthan gum. This helps to bind the cake and keep it moist. The rest of the recipe stays the same. You will still enjoy the sweet cherry and nutty almond flavors. To create a vegan cherry almond cake, replace the eggs and butter. Use flax eggs or applesauce as an egg substitute. For the butter, use coconut oil or vegan butter. Replace granulated sugar with coconut sugar or another vegan sweetener. The cake will still be moist and rich, with the same delightful flavors. If you want to mix things up, try adding different flavors. For chocolate lovers, fold in cocoa powder into the dry mix. This adds a rich taste. For a fresh twist, add lemon zest. The citrus will balance the sweetness of the cherries. You can also experiment with different nuts, like walnuts or pecans, for added crunch. Each of these variations keeps the essence of the cherry almond cake while providing a new experience. If you need the full recipe, check back to the earlier section. To keep your Cherry Almond Cake fresh, store leftovers in an airtight container. This helps maintain its moistness. You can leave it at room temperature for up to three days. If you prefer, place it in the fridge. It will stay good for about a week. Just remember to cover it well to prevent it from drying out. Freezing is a great option if you want to save your Cherry Almond Cake for later. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. You can also use aluminum foil for extra protection. Place the wrapped cake in a freezer-safe bag or container. It can last for up to three months in the freezer. When you’re ready to enjoy it, thaw the cake in the fridge overnight. Here are some best practices to keep your cake fresh: - Store in a cool, dry place. - Avoid direct sunlight, which can cause the cake to lose flavor. - If you use frosting, store it separately if possible. - For longer freshness, consider using a cake dome or cover. For even more tips, check out the Full Recipe to ensure your Cherry Almond Cake stays delightful for days! Yes, you can use frozen cherries. Just thaw and drain them first. This helps keep the batter from getting too wet. Frozen cherries work well and still taste great in the cake. The cake stays fresh for about three days at room temperature. Store it in an airtight container to keep it moist. If you want it to last longer, keep it in the fridge for up to a week. You can use walnuts or pecans if you prefer. Both nuts add a nice crunch and flavor. You can also skip the nuts if you have a nut allergy. To prevent sticking, grease the pan well and use parchment paper. Make sure to cover the bottom and sides. This way, your cake will slide out easily after baking. Yes, you can make the cake a day in advance. Just wrap it tightly and store it. This helps the flavors to blend. You can also freeze it for up to three months. Just thaw it overnight before serving. For the full recipe, check the section above. In this post, we explored the key ingredients and steps for making Cherry Almond Cake. We covered tips for perfecting your bake and shared variations for different diets. Remember, the right temperature and timing are crucial. With practice, you’ll avoid common mistakes and create a perfect texture. Storing your cake properly keeps it fresh for longer. Enjoy baking this special treat, and don’t be afraid to try new flavors! Your kitchen journey is just beginning, and I hope you have fun with it.

- Cherry Almond Cake

Indulge in the sweet delight of Cherry Almond Bliss Cake, a perfect blend of flavors that will impress everyone! This easy recipe features soft, buttery cake layered with juicy cherries and topped with crunchy almonds. In just 50 minutes, you can create a stunning dessert that's perfect for any occasion. Click through to explore the full recipe and impress your friends and family with this delicious treat!
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Ingredients
  

1 cup all-purpose flour

1/2 cup almond flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

1 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 cup fresh or frozen cherries, pitted and halved

1/4 cup sliced almonds, for topping

Powdered sugar, for dusting

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly, then line the bottom with parchment paper to facilitate easy removal after baking.

    In a medium mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt until well combined. Set this mixture aside for later use.

      In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture is light and fluffy.

        Add the eggs one at a time, ensuring that each egg is fully blended before incorporating the next. Once all the eggs are added, mix in the vanilla extract and almond extract until evenly distributed.

          Gradually add the dry flour mixture to the wet ingredients, mixing gently on low speed or by hand. Stop mixing as soon as the two mixtures are combined; do not overmix.

            Carefully fold in the halved cherries using a spatula, taking care to keep the cherries intact and evenly dispersed throughout the batter.

              Transfer the batter to the prepared cake pan, smoothing the top with a spatula. Evenly sprinkle the sliced almonds over the batter for added texture and flavor.

                Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.

                  Once the cake is baked to perfection, remove it from the oven and allow it to cool in the pan for 10 minutes. After that, carefully turn it out onto a wire rack to cool completely.

                    Before serving, lightly dust the top of the cooled cake with powdered sugar for an attractive, sweet touch.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8

                        - Presentation Tips: For a delightful presentation, serve slices of the cake on a decorative plate. Garnish each slice with fresh cherries and a sprig of mint leaves for an elegant and inviting touch.