ALMOND CHERRY CAKE
Moist, light cake, full of almond flavor. The cherries are just a bonus. Simple to make and unique in taste. One of my favorites.
Provided by Shiran
Number Of Ingredients 9
Steps:
- Preheat oven to 325F/160C. Butter an 8x8-inch pan.
- In a medium bowl sift together all-purpose flour and baking powder. Add almond flour and mix. Set aside.
- In a stand mixer fitted with the paddle attachment, beat together butter and sugar for about 3 minutes until light and fluffy. Scrape down the sides and the bottom of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract. Don't worry if the batter looks a bit curdled. On low speed, add flour mixture and beat just until combined. Do not overmix.
- Spread the batter into prepared baking pan and smooth the top. Arrange cherries on top of the batter.
- Bake for 30-35 minutes until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely on a wire rack. Sprinkle the top with powdered sugar, if you like.
WARM ALMOND-CHERRY CAKE
Frozen cherries become juicy and intense when baked into this tender cake. Your freezer aisle is the best place to savor summer fruit any time of year. Frozen blueberries, blackberries, raspberries -- or a combination thereof -- would work well in this recipe if you can't find cherries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix).
- Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.
SWEET CHERRY ALMOND CAKE RECIPE
Made with fresh cherries, this easy Cherry Almond Cake recipe is tender, super moist and packed full of jammy fresh sweet cherries! It's easy to make too. You can make this recipe vegetarian or, it's easily dairy free.UPDATE (5/22): Please read *update* notes above the recipe card. This cake has received glowing five star reviews here and on social, but also, several makers reported the cake soggy or under done. It's my hope that the additional notes will support success.
Provided by Traci York | Vanilla And Bean
Categories Dessert
Time 55m
Number Of Ingredients 12
Steps:
- Using unsalted butter or coconut oil, grease an 8 inch (20 centimeter) non stick spring form or cake pan. Line the bottom with parchment. grease the parchment. Set aside.
- Pit the cherries. Cut about a hand full in halves about 1/4 cup), set aside. Cut the remaining in quarters. The halves will be used to dot the top of the cake with so keep those separate. The quarters will be folded into the cake. Set aside.
- Preheat the oven to 350 Fahrenheit (180 Celsius). Arrange an oven rack in the center of the oven.
- If Using Butter: In the bowl of a stand mixer add the room temperature butter and sugar. Set a timer for 5 minutes and using the paddle attachment (or handheld beaters), beat on medium (speed 4 if using a KitchenAid) for five minutes. The mixture will be light and fluffy. Scrape down the bowl. If Using Coconut Oil: In a large mixing bowl, add the melted coconut oil (it should be warm to touch) and sugar. Using a whisk, beat the mixture until the sugar is smooth and the ingredients come together, about 1-2 minutes. (You can use a stand mixer or handheld beaters here if you like). Scrape down the bowl.
- To the sugar/fat mixture, add the lemon zest and juice, and extracts. Add eggs, one at a time, and whisk for about 10-15 seconds each or until each egg is broken up. The mixture will look broken at this point. Scrape down the bowl, all the way to the bottom. Into the mixing bowl, sift in the flours, baking powder and salt. Mix the dry ingredients into the wet ingredients just until combined and no more dry flour is visible. The batter will be thick. Fold the quartered cherries into the batter.
- Scrape the batter into the pan, pressing it in and evenly smooth the top. Arrange the halved cherries on top of the cake, cut side facing up or down (no need to press them in - just set them on top - the cake will bake up and around them). Sprinkle the top of the cake with 1 1/2 tablespoon of sugar.
- Bake the cake for 35-40 minutes OR until a toothpick inserted in the center comes out clean, and the top is golden and springs back when gentle pressure is applied. Cool for 20 minutes. Use a pairing knife to ease the cake away from the pan around the circumference of the pan, then remove the cake from the pan. Cool completely on a cooling rack.
- Share simply or top with a dollop of sweetened whipped cream or ice cream. Store at room temperature, covered for up to three days. Reheat in a 325 Fahrenheit oven for about 10 minutes.
Nutrition Facts : Calories 277 kcal, Carbohydrate 35 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 55 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
CHERRY VANILLA ALMOND BUNDT CAKE
Make and share this Cherry Vanilla Almond Bundt Cake recipe from Food.com.
Provided by swissms
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Grease and flour a 12-cup bundt pan.
- Sift flour, baking powder and salt together. Set aside.
- Beat butter until soft, about 2 minutes. Slowly add the sugar. Beat on medium speed until the mixture is fluffy, about 2 minutes.
- Crack eggs into a separate bowl and add to batter one at a time. Then beat on medium speed for an additional 2 minutes. Add vanilla and almond extract.
- Beginning and ending with the flour, mix 1/3 of the flour into the wet mixture, then 1/2 of the milk, alternating until all ingredients are mixed.
- Toss cherries with the ground almonds then fold cherry mixture into the batter, being careful to fully incorporate the cherry juice.
- Transfer batter to bundt pan, filling about 3/4 full.
- Bake cake until an inserted toothpick or cake tester comes out clean, about 40 minutes.
- Let rest 10-15 minutes before removing from pan.
- Turn cake out onto rack and cool completely.
- Serve with lightly sweetened whipped cream or a light dusting of powdered sugar.
Nutrition Facts : Calories 180.3, Fat 7.3, SaturatedFat 4.1, Cholesterol 43, Sodium 101.2, Carbohydrate 26.4, Fiber 0.6, Sugar 16.2, Protein 2.8
CHERRY, ALMOND & VANILLA WHITE CAKE
Make and share this Cherry, Almond & Vanilla White Cake recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Prepare 9-inch cake pans by buttering, flouring and lining with parchment paper rounds. (Or use recipe #452719 for an easier liner.).
- Pour milk, egg whites, almond and vanilla extracts into a glass bowl and mix with a fork until combined.
- Mix flour, sugar, baking powder and salt in the bowl of an electric mixer at slow speed. Add butter and beat at slow speed until mixture forms moist crumbs, Add all but ½ cup of the milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Scrape down sides of bowl and then beat for about 30 seconds more.
- Divide batter evenly among three cake pans. Bake 25 minutes or until a cake tester comes out clean when inserted in the center.
- Let cakes rest for 10 minutes. Loosen from the side of the pan and and invert onto a wire rack. Remove parchment paper or wax paper. Cool completely.
- To make cherry filling, cook cherry pie filling over medium heat in a saucepan until warm. Add one teaspoon almond extract and cook five minutes more, stirring carefully. Mix cornstarch and water in a small bowl and add just enough to thicken the cherries, stirring constantly so no clumps form. Remove from heat and cool.
- To make frosting, beat together cream cheese, butter and vanilla. Gradually add the powdered sugar, mixing until all is incorporated.
- To assemble, top one layer of cake with a thin layer of frosting. Then spoon a layer of cherries on top. Top with next layer of cake and repeat the process until assembled. Frost top and sides of cake.
Nutrition Facts : Calories 839.1, Fat 33.5, SaturatedFat 20.2, Cholesterol 94.9, Sodium 606.3, Carbohydrate 127.8, Fiber 0.9, Sugar 84.8, Protein 7.9
CHERRY LOAF CAKE
Make this moreish cherry cake for afternoon tea or a coffee morning. Made with sweet glacé cherries and crunchy almonds, it won't last long
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h5m
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line with baking parchment. Beat the butter and sugar together until pale and fluffy, then beat in the eggs one at a time, followed by the vanilla and almond extract (if using).
- Toss the cherries with 2 tbsp of the flour in a bowl. Tip the rest of the flour, the ground almonds, baking powder and a pinch of salt into the bowl with the sugar and eggs, and mix until just combined. Fold in the cherries and any remaining flour in the bowl. Spoon into the prepared tin and smooth over the top.
- Bake for 50-55 mins, or until a skewer inserted in the middle comes out clean. Leave to cool for 10 mins in the tin, then transfer to a wire rack to cool completely. Serve as it is, or mix the icing sugar with the extract and enough milk to make a thick but pourable consistency. Drizzle over the loaf cake, and scatter over the flaked almonds to serve.
Nutrition Facts : Calories 377 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
CHERRY VANILLA CAKE
I decided to post this recipe since it is scribbled on a yellowed paper napkin. Easy I have no clue how long I have had the napkin or where I got the recipe
Provided by mandabears
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 13 x 9 pan.
- Mix cherry pie filling and cake mix together by hand.
- Add rest of ingredients and stir by hand until well mixed.
- Pour into prepared pan.
- Bake for 40-50 minutes or until top is golden brown.
- I usually do not frost this cake, I dust it with confectioners sugar.
Nutrition Facts : Calories 4881.6, Fat 260.4, SaturatedFat 34.2, Cholesterol 423, Sodium 3974.8, Carbohydrate 587.4, Fiber 19.1, Sugar 286.7, Protein 58.3
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