A soft, crumbly almond cake with a layer of amaretto soaked cherries! Drizzled with a cherry glaze and optionally a dollop of fresh whipped cream. This dessert is light and yet, completely satisfying especially with a cup of coffee or tea.
You guys! It’s been TWO MONTHS since I first announced masalaandchai.com! This Amaretto Cherry Almond Cake is the perfect way to celebrate sticking to blogging without making excuses to give up. For the past five months, I’ve been pretty much alone since my boyfriend temporarily relocated with his family. I’ve been doing a ton of baking and cooking with only one mouth to feed! This cake is perfect to split or to eat yourself over the course of a week.
The Cherry Almond Cake is currently my #1 favorite, which I feel like I say for every recipe. But this is really it for me! I think I blacked out from pure joy every time I ate a slice lolll. I’m struggling to even describe why it’s SO good. The whole cake was gone within 48 hours!!
The base of this cake is a soft, crumbly almond cake. I find that almond cakes tend is be dense but this one is light and bright! When paired with the bold tangy cherries soaked in the amaretto?? I meannn… this is next level addicting! The glaze and whipped cream brings the extra sweetness but keeps the cake light in comparison to a frosted cake. And, of course, the amount of glaze/whipped cream you add will be completely up to you.
Also, low key I haven’t tried this yet but I’m 100% sure this can work with almost any fruit. Macerate the fruit beforehand and pair it with an alcohol to compliment (or sans alcohol is fine, too!). Let me know if other fruits work if you decide to try it!
HOW TO MAKE THE CHERRY ALMOND CAKE
Make sure all your ingredients are at room temperature to ensure a moist cake. Start with macerating and soaking the cherries because they need to sit to let the juices flow out.
LET’S GET STARTED
Step 1: Start with the cherries because they’ll need to sit. Cut them in half and pit them if you haven’t already. Use a cherry pitter to reduce the effort. Coat them in a thin layer of sugar and add a pinch of salt along with the amaretto. Toss and allow it to sit. After 30 minutes, drain all the liquid into another bowl and set aside.
Step 2: In the meantime, whip the softened butter and sugar in a bowl on medium speed. It should be light and fluffy before adding eggs. Add in one egg at a time and mix until they’re fully incorporated.
Step 3: Add the rest of the liquids – the lemon juice, almond extract, and almond paste. Break up the almond paste as much as possible.
Step 4: Whisk together all the dry ingredients – the all purpose flour, almond flour, salt, and baking powder.
Step 5: Next, gently fold the dry ingredients into the wet ingredients until fully incorporated. The batter will be thick.
Step 6: Remove the springform (8 in) from the base of the pan and layer a sheet of parchment paper. Reattach the springform and cut off excess parchment paper. Grease the parchment paper and the sides of the cake pan.
Step 7: Evenly spread about 3/4 of the cake batter into the pan. Layer the cherries to completely cover the top. Spread the rest of the batter on top of the cherries. The cherries may sink or pop out on the top, either is fine.
Step 8: Sprinkle coarse sugar on to the cake. Pop it into the oven at 350°F degrees for about 25-30 minutes. Insert a toothpick into the middle. The cake is done if it comes out clean and the top has browned. Remove the springform and allow the cake to cool completely.
Step 9: Whisk together the powdered sugar, milk, and about a tablespoon of the amaretto cherry liquid. The glaze should be thick, but runny enough to drizzle. The amaretto cherry liquid gives color to the glaze. Drizzle the glaze on to the cake.
(Optional) For the whipped cream – I add the heavy whipping cream, amaretto, and powdered sugar into a shaker bottle. Shake for two minutes until it thickens.
STORING THE CAKE
Store the cake under a cake dome for up to 5 days. The cake will not last that long without being eaten, but in case it does make sure it’s properly stored. The cake will dry out if it is not covered. It does not need to be refrigerated.
The cake can be frozen for up to 2 months. Make the glaze only when it’s ready to be served.
MORE DESSERT RECIPES TO TRY
Looking for more dessert recipes? Here’s a few to try!
- Cheesecake Stuffed Strawberries
- Homemade Nutella
- Guava Cream Cheese Cookies
- Nutella Lava Mug Cake
- Lofthouse-Style Frosted Sugar Cookie Bars
Amaretto Cherry Almond Cake
- 1 cup confectioners sugar
- 1 tbsp milk
Amaretto Whipped Cream (Optional)
- 1 tsp amaretto
- 1 cup heavy whipping cream
- 2 tbsp confectioners sugar
- Macerate the pitted cherries in a bowl with sugar, amaretto, and a pinch of salt. Allow it to sit for 30 minutes. Drain the liquid and transfer a tablespoon of the juice to a small bowl, along with the milk and confectioners sugar. Whisk together to form a glaze.
- Preheat the oven to 350 F. In a bowl, whisk together the AP flour, almond flour, baking powder, and salt and set it aside. In a mixing bowl, cream together the butter and sugar until fluffy. Add in the eggs one at a time and then the lemon juice, and almond extract. Break up the almond paste as much as possible and add it into the wet ingredients. Gently fold the dry ingredients into the wet ingredients until fully incorporated.
- Prep an 8-inch springform cake pan by putting a piece of circular parchment paper on the bottom and greasing it. Spread about 3/4 of the cake batter evenly on the bottom. Create a layer of macerated cherries, and then layer the rest of the cake batter. Sprinkle the top with coarse granulated sugar. Bake for 25-30 minutes, inserting a toothpick into the middle and checking if it comes out clean for doneness. Allow the cake to thoroughly cool on a rack. Drizzle the amaretto cherry glaze once the cake has cooled.
- (Optional) Whip together the amaretto, heavy cream, and powdered sugar until soft peaks form. Add a dollop to a slice.
- The cake is not meant to have a ton of height. Ensure you’re using an 8 inch cake pan or smaller so that there’s enough cake batter.
- Break up the almond paste with a brick and mortar, food processor, or a fork before adding it in to prevent clumps.