Cherry Almond Cake
A delightful dessert that combines the rich flavor of almonds with the vibrant sweetness of cherries, creating a mouthwatering experience perfect for any occasion.
Ingredients
Dry Ingredients
- 1.75 cups 1 3/4 cups all-purpose flour Forms the tender base of the cake
- 2 teaspoons 2 teaspoons baking powder Essential leavening agent
- 0.5 teaspoon 1/2 teaspoon salt Enhances sweetness and balances flavors
Wet Ingredients
- 0.5 cups 1/2 cup unsalted butter, softened Adds moisture and flavor
- 1 cup 1 cup granulated sugar Provides sweetness
- 2 large 2 large eggs Helps bind the ingredients
- 1 teaspoon 1 teaspoon almond extract Infuses cake with almond flavor
- 0.5 cups 1/2 cup milk Adds moisture and richness
Add-ins
- 1 cup 1 cup maraschino cherries, chopped Adds bursts of flavor and color
Frosting
- 1 recipe Pink almond-buttercream frosting Finishing touch for the cake
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
- In a bowl, whisk together the all-purpose flour, baking powder, and salt.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the almond extract.
Mixing and Baking
- Gradually add the flour mixture alternately with the milk, starting and ending with the flour mixture.
- Gently fold in the chopped maraschino cherries.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Frosting
- Let the cake cool completely before frosting it with pink almond-buttercream frosting.
Notes
Ensure all ingredients are at room temperature. Avoid overmixing to keep the cake light and fluffy. Frost after the cake has cooled completely to prevent melting.