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Cherry Almond Cake with Buttermilk

Delicious Cherry Almond Cake with Buttermilk for Every Occasion

A delightful Cherry Almond Cake with Buttermilk that combines tender crumb, juicy cherries, and almond crunch, perfect for every occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
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 option
  • 1.5 cups Granulated Sugar
  • 1 cup Buttermilk at room temperature
  • 0.5 cups Butter softened
  • 3 large Eggs at room temperature
  • 2 cups Tart Cherries fresh or frozen
  • 1 teaspoon Almond Extract
For the Topping
  • 0.5 cups Sliced Almonds
  • 0.25 cups Turbinado Sugar or regular granulated sugar

Equipment

  • 9-inch round cake pan
  • Large mixing bowl
  • Stand mixer or hand mixer
  • spatula
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it or lining it with parchment paper.
  2. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition until smooth.
  4. Stir in the almond extract and buttermilk until well combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt, then gradually add to the wet ingredients.
  6. Fold in the tart cherries that have been lightly tossed in flour.
  7. Pour the batter into the prepared cake pan and sprinkle with sliced almonds and turbinado sugar.
  8. Bake for 55-70 minutes, checking for doneness at the 55-minute mark.
  9. Allow the cake to cool in the pan for 15-20 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Toss cherries in flour before folding into the batter to prevent sinking. Store cake covered at room temperature for up to 3 days or in the fridge for a week. Freeze slices tightly wrapped for up to 3 months.

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