Sift With Kima

  • Home
  • About
  • Recipes
  • Shop
menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Home » Recipes » Cakes & Cupcakes

    Cherry Almond Cake

    Published: Jun 26, 2023 · Modified: Aug 3, 2023 by Hakima · This post may contain affiliate links · 13 Comments

    Jump to Recipe Print Recipe

    This Cherry Almond Cake is made with ricotta, which creates a moist and tender cake, and topped with sliced almonds. Perfect for cherry season.

    slices of cherry almond cake cut from the cake

    I LOVE cherry season so much. Honestly, I could just eat cherries by the handful and I don't even need them in any baked goods. They're such a good fruit! But, I decided to use them in a cake, and this Cherry Almond Cake does not disappoint! It's so moist and tender from the almond flour and ricotta, and has a delicious bite to it from the sliced almonds on top! My husband and I enjoyed a few slices with some Turkish tea, and it was a perfect after dinner treat on a summer evening!

    slices of cherry almond cake

    Why You'll Love This Recipe

    • Fresh Cherries: This cake is bursting with fresh, sweet cherries, which add to the flavor and moisture of the cake.
    • Moist: This Cherry Almond Cake is so tender and moist, thanks to the whole carton of ricotta that we add!
    • Easy: It's such an easy cake to put together and once baked up and cooled, all you need to do is top with powdered sugar and enjoy!
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients You'll Need
    • How to Make Cherry Almond Cake
    • Substitutions
    • Variations
    • Storage
    • Pro Tips
    • FAQ
    • More Cake Recipes to Try
    • 📖 Recipe Card
    • 💬 Reviews

    Ingredients You'll Need

    ingredients for cherry almond ricotta cake
    • Flour: This cake is best used with all purpose flour. Make sure to measure your flour correctly or use the fluff and spoon method.
    • Almond flour: Almond flour helps create a moist cake and add a nutty flavor. I like to buy my almond flour already ground. I like using Bob's Red Mill Superfine Almond Flour.
    • Sugar: Granulated sugar is used for sweetness.
    • Baking powder: This cake rises wonderfully with baking powder. Make sure your baking powder isn't expired.
    • Salt: To balance flavor.
    • Extracts: I use vanilla extract, but for added almond flavor, you can use almond extract as well. Quantities in recipe card.
    • Eggs: 3 large eggs. Make sure they're room temperature.
    • Ricotta: Whole Milk ricotta for added richness and moisture. It gives the cake a beautiful tender crumb.
    • Butter: A whole stick of melted butter.
    • Cherries: I love using sweet black cherries, pitted, and halved.

    See recipe card for quantities.

    overhead shot of slice of cake on a plate

    How to Make Cherry Almond Cake

    Prep: Preheat the oven to 350℉ and line a 9 inch springform pan with parchment paper and set aside.

    Dry Ingredients: In a bowl, combine flour, almond flour (make sure it has been sifted and without lumps), baking powder, salt, and sugar and mix, then set aside.

    combine dry ingredients in a bowl

    Wet ingredients: In a blender, food processor, or using hand mixer, combine eggs, ricotta and vanilla extract and blend until smooth.

    add dry ingredients to a blender
    blend until smooth

    Combine: Pour the wet ingredients into the bowl of the dry ingredients and fold using a rubber spatula. Add the melted butter and fold until combined.

    combine wet and dry ingredients
    add cherries to batter

    Cherries: Reserve a handful of cherries, and then pour the rest of the cherries into the batter and fold with a rubber spatula.

    Pour: Pour the batter into the prepared springform pan and smooth out, then add the reserved cherries on top.

    pour batter into pan and add cherries on top

    Topping: Combine sliced almonds, butter, and sugar in a bowl and mix, then sprinkle it all over the top of the cake.

    Bake: Bake the cake for 50-60 minutes until a toothpick inserted comes out clean.

    cherry almond ricotta cake once baked and out of the oven

    Enjoy: Remove from the oven, let it cool for 15-20 minutes before removing it from the springform pan and placing it on a cooling rack. Let cool completely before topping with powdered sugar and enjoying!

    Hint: To remove pit from cherries, run a pairing knife around the cherry, then twist the cherry with your fingers to pull the halves apart. Remove the pit with your fingers (I find it easier to remove the pit from the bottom of the pit upward).

    Substitutions

    Oil: Instead of melted butter, you can use oil, but keep in mind you might lack the butter flavor.

    Frozen cherries: You can use frozen cherries, but make sure you thaw and drain them. If they're not already sliced, make sure to do so before adding them to the batter.

    slice of cherry almond cake on a plate

    Variations

    Berries: You can substitute raspberries, or blackberries in this cake if you'd like. I think it would taste quite delicious!

    Nuts: You can swap out the sliced almonds for another nut and experiment.

    Storage

    The cake will stored wrapped or placed in an airtight container for 2-3 days. You can refrigerate to have it last a little longer.

    Pro Tips

    Measure Ingredients Correctly: As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.

    Don't over mix: Once the wet and dry ingredients are incorporated, add the cherries and don't mix once it comes together.

    Don't over bake: Start checking at 50 minutes for doneness.

    Cool completely: Let the cake cool completely before adding powdered sugar.

    Pit Cherries: If you don't have a cherry pitter (I don't), to remove pit from cherries, run a pairing knife around the cherry, then twist the cherry with your fingers to pull the halves apart. Remove the pit with your fingers(I find it easier to remove the pit from the bottom of the pit upward).

    FAQ

    I don't have any almond flour, can I use regular flour?

    Almond flour can be pricey, so in a pinch, use regular all purpose flour. Add the same amount.

    I don't have a springform pan, what can I use?

    If you don't have a springform pan, use a 9 inch round cake pan. Make sure to line the bottom with parchment paper and grease the pan. When baked, run an offset spatula or butter knife around the edge of the cake to release it.

    bite taken out of cherry ricotta cake

    More Cake Recipes to Try

    • Cardamom Pistachio Cake
    • Orange Olive Oil Cake
    • Lemon Bundt Cake

    📖 Recipe Card

    Cherry almond cake with powdered sugar and sliced almonds.

    Cherry Almond Cake

    Hakima
    This Cherry Almond Cake is made with ricotta, which creates a moist and tender cake, and topped with sliced almonds. Perfect for cherry season.
    4.93 from 13 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 10 minutes mins
    Course Dessert
    Cuisine American
    Servings 12
    Prevent your screen from going dark

    Ingredients
     

    Cherry Almond Cake

    • 1½ cups (180g) All purpose flour
    • ½ cup (48g) almond flour sifted - I buy superfine
    • 1½ teaspoon baking powder
    • ½ teaspoon salt
    • 1 cup (200g) granulated sugar
    • 3 large eggs room temperature
    • 15 oz. Ricotta whole milk
    • 1 teaspoon vanilla extract
    • ½ teaspoon almond extract optional
    • ½ cup (113g) unsalted butter melted
    • 2 cups (290g) fresh black sweet cherries, pitted and halved measured after pitting

    Topping

    • ½ cup sliced almonds
    • 1 tablespoon sugar
    • ½ tablespoon unsalted butter melted
    Get Recipe Ingredients

    Instructions
     

    Cherry Almond Cake

    • Preheat the oven to 350℉ and line a 9 inch springform pan with parchment paper and set aside.
    • Cherries: run a pairing knife around the cherry, then remove the pit (I find it easier to remove the pit from the bottom of the pit upward). Keep the cherries sliced in half.
    • In a bowl, combine flour, almond flour (make sure it has been sifted and without lumps), baking powder, salt, and sugar and mix, then set aside.
    • In a blender, food processor, or using hand mixer, combine eggs, ricotta and vanilla extract and blend until smooth.
    • Pour the wet ingredients into the bowl of the dry ingredients and fold using a rubber spatula. Add the melted butter and fold until combined.
    • Reserve a handful of cherries, and then pour the rest of the cherries into the batter and fold with a rubber spatula.
    • Pour the batter into the prepared springform pan and smooth out, then add the reserved cherries on top.
    • Topping: Combine sliced almonds, butter, and sugar in a bowl and mix and spread it all over the top of the cake.
    • Bake the cake for 50-60 minutes until a toothpick inserted comes out clean.
    • Remove from the oven, let it cool for 15-20 minutes before removing it from the springform pan and placing it on a cooling rack. Let cool completely before topping with powdered sugar and enjoying!

    Notes

    Recipe adapted from bon appetit
    Keyword almond cake, cherry almond cake, cherry cake, cherry ricotta cake, ricotta cake
    Tried this recipe?Mention @siftwithkima or tag #SiftwithKima on Instagram!

    More Cakes & Cupcakes

    • Orange Blossom Cake
      Orange Blossom Cake
    • strawberry cake with whipped cream cheese and fresh strawberries
      Strawberry Whipped Cream Cake
    • banana bread with chocolate chunks
      Chocolate Chunk Banana Bread
    • caramelized banana bread stack
      Caramelized Banana Bread

    Comments

    1. Linda says

      July 26, 2023 at 6:36 am

      5 stars
      This cake was so moist. I've never made cake with ricotta before so this was new for me. I love cherries and almonds and this was a great cake. Took it to my bookclub meeting and people raved about it.

      Reply
    2. Dannii says

      July 26, 2023 at 8:06 am

      5 stars
      This was amazing - so light and fluffy and just the right amount of cherries too.

      Reply
    3. Katherine says

      July 26, 2023 at 9:24 am

      5 stars
      The ricotta made this cake so tender and moist, and I loved the cherry and almond flavors.

      Reply
    4. Shadi Hasanzadenemati says

      July 26, 2023 at 9:25 am

      5 stars
      I love how easy the recipe is to follow, and the end result looks so impressive—definitely a show-stopper for any gathering or special occasion. The burst of vibrant red cherries on top adds a beautiful touch, making it not only delicious but also visually stunning.

      Reply
    5. Elizabeth says

      July 26, 2023 at 9:36 am

      5 stars
      Wow, excellent cake! The flavors of the cherries and almonds complement each other so nicely. It's a perfect cake to make for special occasions too.

      Reply
      • John says

        October 20, 2023 at 7:43 am

        Can I use frozen cherries?

        Reply
        • Hakima says

          October 20, 2023 at 2:15 pm

          Hi John, I haven’t tried using frozen cherries. If you decide you want to use them, my main suggestion would be to fully thaw and drain them, and if they’re not already cut in half & pitted, you’ll want to do that. I hope it turns out great for you!

          Reply
    6. Suja md says

      July 26, 2023 at 10:11 am

      5 stars
      Delicious yet simple recipe that the whole family loved. Can’t wait to make it again!

      Reply
    7. Vicky says

      July 26, 2023 at 10:20 am

      5 stars
      We recently went cherry picking and have an abundance of cherries. I love the idea of using them to make this moist, sweet cake! Perfect for the summer!

      Reply
    8. Clara Frampton says

      September 14, 2023 at 12:08 pm

      I would love to make this but fresh cherries not available all year, can the fresh cherries be substituted, or is it best to wait to buy fresh cherries ?

      Reply
      • Hakima says

        September 14, 2023 at 3:07 pm

        Hi Clara! I haven't tried using frozen. If you decide you want to use frozen cherries, my main suggestion would be to fully thaw and drain them, and if they're not already cut in half & pitted, you'll want to do that. Let me know how it turns out! 🙂

        Reply
    9. Jeff says

      October 29, 2023 at 7:31 am

      4 stars
      Cherries are out of season, so I used blueberries and it still came out delicious. Definitely keeping this recipe bookmarked.

      Reply
      • Hakima says

        October 29, 2023 at 10:36 am

        Thanks for the review, Jeff. I'm glad blueberries worked out!

        Reply
    4.93 from 13 votes (5 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Hi there, I'm Hakima!

    Welcome to Sift with Kima.

    I'm the baker, blogger, and photographer behind the scenes. Here you'll find a variety of baked goods, ranging from batters and doughs. Join me on this journey as we unravel recipes and flavors!

    About Me

    Share the love! ♥

    Tag
    @siftwithkima
    and
    #siftwithkima
    on social!

    Spring Bakes 🌼

    • mini lemon bundt cakes with lemon glaze
      Mini Lemon Bundt Cakes

    • vanilla cake with strawberry frosting
      Vanilla Sheet Cake with Strawberry Frosting

    • Raspberry Almond Cake
      Raspberry Almond Cake

    • featured image of mixed berry galette
      Mixed Berry Galette

    See more Spring →

    Footer

    ↑ back to top

    About

    • My Story
    • Portfolio
    • Shop

    Disclaimers

    • Privacy Policy
    • Terms & Conditions

    Contact

    • Contact Form
    • Work with me
    • Subscribe

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2024 SIFT WITH KIMA | ALL RIGHTS RESERVED

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.