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Cherry Almond Cake

  • Total Time: 1 hour 15 minutes
  • Yield: 8 1x




  • 6 tablespoons unsalted butter, room temperature
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar
  • 1 large egg
  • ½ cup buttermilk, room temperature (out of refrigerator for 2030 mins)
  • 1 ½ teaspoons pure vanilla extract
  • ½ teaspoon pure almond extract
  • 1 ½ heaping cups Bing cherries, stemmed, pitted, and halved


  • ¼ cup all-purpose flour
  • ¼ cup packed light brown sugar
  • ¼ cup Homemade Almond Paste
  • 2 tablespoons unsalted butter, cold, cubed
  • Pinch of salt


  • ¾1 cup confectioners’ sugar
  • ¼ teaspoon pure almond extract
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon almond milk


  1. Preheat oven to 350 degrees F. Butter a 9 inch cake pan.
  2. Make the cake. Stir flour, baking powder, and salt together in medium bowl.
  3. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. I did this by hand, but you could use a hand or stand mixer. Add the egg. Mix to combine. Add buttermilk and extracts before mixing until fully combined. Stir in the dry ingredients just until a batter is formed. Pour the batter into the prepared pan. Arrange the cherries on top of the batter. They should cover the entire surface. If they do not, add a few more cherries.
  4. Make the crumble topping. In a medium bowl, stir together flour, sugar, and salt until there are no lumps. Add the butter and almond paste and mix with fingers or a fork until crumbs of various sizes are formed. Sprinkle the topping evenly over the cake.
  5. Bake for 10 minutes. Without opening oven, reduce oven temperature to 325 degrees F and bake for an additional 40 to 45 minutes, for a total of 50 to 55 minutes, until a toothpick inserted in the center of the cake comes out with only a few moist crumbs and some of the crumble. Cool completely in pan.
  6. Make the glaze right before you want to put it on the cake or it will harden. In a medium bowl, stir together sugar, extracts, and milk. Add additional sugar or milk as needed until you have a thick glaze that you will still be able to drizzle over the cake. When you are happy with the glaze, drizzle it over the cake, covering most of it.
  7. Cake may be stored at room temperature for up to 2 days, or frozen wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Best frozen in quarters. Thaw at room temperature for several hours or in a 350 degree F oven wrapped in parchment placed on top of foil for 20 or so minutes until warmed through.


Recipe adapted from Two Peas and their Pod

  • Prep Time: 20 mins
  • Cook Time: 55 mins