This Cherry Almond Cake is made with ricotta, which creates a moist and tender cake, and topped with sliced almonds. Perfect for cherry season.
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!
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!
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Ingredients You'll Need
- 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.
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.
Wet ingredients: In a blender, food processor, or using hand mixer, combine eggs, ricotta and vanilla extract and 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.
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.
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.
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.
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
Almond flour can be pricey, so in a pinch, use regular all purpose flour. Add the same amount.
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.
More Cake Recipes to Try
📖 Recipe Card
Cherry Almond Cake
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
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!
Linda says
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.
Dannii says
This was amazing - so light and fluffy and just the right amount of cherries too.
Katherine says
The ricotta made this cake so tender and moist, and I loved the cherry and almond flavors.
Shadi Hasanzadenemati says
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.
Elizabeth says
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.
John says
Can I use frozen cherries?
Hakima says
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!
Suja md says
Delicious yet simple recipe that the whole family loved. Can’t wait to make it again!
Vicky says
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!
Clara Frampton says
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 ?
Hakima says
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! 🙂
Jeff says
Cherries are out of season, so I used blueberries and it still came out delicious. Definitely keeping this recipe bookmarked.
Hakima says
Thanks for the review, Jeff. I'm glad blueberries worked out!