Delicious Cherry Almond Cake

Delicious Cherry Almond Cake, juicy sweet cherries explode in your mouth as you take a bite into this simple loaf cake made with a mix of wheat flour and almond flour. A sprinkle of raw cane sugar in the buttered loaf pan gives a beautiful golden color and a caramelized outer edge. Take advantage of cherry season and bake this delicious cake, perfect from breakfast/brunch to dessert.

Song of the day: Changes = David Bowie

There were a few bonuses of being “stuck” in Italy during this pandemic. Certainly, one of the perks was being able to get wonderful fresh fruits that I wouldn’t normally get in Canada till later in the season.

Eating seasonal

While May saw me eating my fair share of strawberries, June was all about cherries. For as much as we like to eat them fresh, at the end of a meal, some were turned into jam and some finished right into this delicious cake.

 Let’s have a look at the ingredients

What happens when you combine juicy sweet cherries with a bunch of good old pantry and fridge staples? The answer is a cake that is perfect from breakfast to dessert, and all that’s in between.

Let’s gather the ingredients:

• soft white whole wheat flour (but all-purpose, cake flour, whole wheat, or spelt flour would work as well)
• almond flour (although I prefer to grind almonds myself to achieve a less finer texture)
• raw cane sugar
• eggs
• butter or oil (or a mix of the two like I did)
• vanilla extract
• pinch of salt
• baking powder
• cherries

Pretty simple, right?

The prep goes something like this:

• In the bowl of a stand mixer, or in a large bowl using a hand-held mixer, work the soft butter (or butter and oil) with the sugar until smooth.
• Add the eggs, one at a time, to the butter/sugar mixture, and the vanilla. Mix to combine.
• In another bowl whisk the almond flour, whole wheat flour, baking powder, and salt.
• Then, add the sifted flour mixture and blend just until combined.

• Lastly, add a few of the cherries in the batter and mix with a spatula. Pour this mixture into the prepared pan. Add the rest of the cherries to the surface, pressing a little into the batter. Eat the leftover cherries, if you have it.
• Bake for about 40-45 minutes or until a cake tester inserted in the center comes out clean.

A delicious cherry almond cake

In the end, what counts is the people you make happy by baking something with love. This delicious cherry almond cake was so well received by my Italian family that the memory brings a tear to my eye.

I used the past because in the meantime I left Italy to go back to Canada to my husband/lover/best friend, my everything. And I will have a whole new season starting here, where strawberries and cherries are just making their appearance at the markets. Yes, my love, I am going to bake something delicious for you, too…

My cakes are never too sweet

As with all my baked goods, this cake is just mildly sweet, and it tastes wholesome as well as delicious.

Moist, for those ones who do not love this term to describe the texture of a cake, let’s say that it doesn’t “choke” you when you swallow it. Instead, it is velvety soft, with juicy cherries bursting through, a little crunch and nuttiness from the almonds, and a delightful outer crust that got a nice caramelization.

Baking with fresh seasonal fruit is a blessing. It is my favorite kind of baking. It is nice to experience the changing colors and changing of the season through food. And I believe it is the best way to live, if it is available to you. If not, there are always other possibilities in the world of creativity.

Delicious Cherry Almond Cake

★★★★★

5 from 9 reviews

• Author: Nicoletta
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: serves 8 1x
• Category: Dessert, cakes
• Method: Baking
• Cuisine: Italian

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Description

Delicious Cherry Almond Cake, juicy sweet cherries explode in your mouth as you take a bite into this simple loaf cake made with a mix of wheat flour and almond flour. A sprinkle of raw cane sugar in the buttered loaf pan gives a beautiful golden color and a caramelized outer edge. Take advantage of cherry season and bake this delicious cake, perfect from breakfast/brunch to dessert.

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Ingredients

• 80 g butter, at room temperature (or 40 g vegetable oil + 35 g butter)
• 90 g raw cane sugar + plus more to sprinkle in the pan
• 100 g almond flour (I grounded whole almonds)
• 100 g type 1 flour * (or all-purpose, or 00, or soft white whole wheat)
• 1 tsp baking powder
• pinch of salt
• 2 large eggs, at room temperature
• 1/4 tsp vanilla extract
• 300–350 g whole, pitted cherries

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Instructions

1. Wash the cherries, remove the stem, and the pit. Set aside.
2. Butter a loaf cake pan (or a 21-23cm round cake pan) and sprinkle with raw cane sugar.
3. Preheat the oven to 180° C (350° F).
4. In the bowl of a stand mixer, or in a large bowl using a hand-held mixer, beat the soft butter (or butter and oil) with the sugar until smooth.
5. In another bowl whisk the almond flour, white whole wheat flour, baking powder, and salt.
6. Add the eggs, one at a time, to the butter/sugar mixture, and the vanilla. Mix to combine.
7. Then, add the sifted flour mixture and blend just until combined.
8. Add a few of the cherries in the batter and mix with a spatula.
9. Pour this mixture into the prepared pan. Add the rest of the cherries on the surface, pressing a little into the batter.
10. Bake for about 40-45 minutes or until a cake tester inserted in the center comes out clean.
11. Let cool in the pan, then unmold and enjoy.

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Notes

* In Italy, soft wheat flours go from 00 to 2, type 00 being more refined and type 1 being closer to a soft white whole wheat flour.

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