Go Back
–+ servings
Cherry Almond Cake with Buttermilk

Cherry Almond Cake with Buttermilk: Your New Favorite Dessert

Discover the magic of Cherry Almond Cake with Buttermilk, a blend of moist cake, tart cherries, and nutty almonds perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with a 1:1 gluten-free flour blend for gluten-free
  • 1 cup buttermilk regular milk can work if mixed with vinegar
  • 1 cup tart cherries (fresh or frozen) frozen cherries are convenient and maintain quality
  • 1 cup granulated sugar try turbinado sugar for a crunchy topping
  • 1 teaspoon almond extract can substitute with vanilla extract
  • 2 large eggs add richness to the cake
  • ½ cup butter ensure it's softened for easy mixing
  • 2 teaspoons baking powder essential leavening agent
  • ½ teaspoon salt enhances flavor

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • Electric mixer
  • spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan with butter or non-stick spray and line the bottom with parchment paper.
  3. In a mixing bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.
  4. In a large mixing bowl, cream together ½ cup of softened butter and 1 cup of granulated sugar until light and fluffy.
  5. Add 2 large eggs one by one, mixing well after each addition, then add 1 teaspoon of almond extract and 1 cup of buttermilk.
  6. Gradually mix the dry ingredients into the wet mixture until just incorporated.
  7. Fold in the prepared 1 cup of tart cherries.
  8. Pour the batter into the prepared cake pan and smooth the top.
  9. Bake for approximately 55 minutes or until a toothpick comes out clean.
  10. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store the cake in an airtight container at room temperature for up to 3 days.

Tried this recipe?

Let us know how it was!